Quality Characteristics of Auricularia auricular Icebox Cookies

• Main Authors: YA-TING CHANG, 張雅婷
• Other Authors: 林聖敦
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/91273026769182367104

碩士 === 弘光科技大學 === 食品科技所 === 102 === The Auricularia auricular were used as test materials, which were made from Taiwan. The fresh Auricularia auricular was blanched with boiling water, and dried by hot-air drying, and them was ground to powder with milling machine. The study explored the feasibility of utilizing Auricularia auricular powder in icebox cookie making. Icebox cookies were prepared with 10%, 20%, 30% and 40% replacement of cake flour with Auricularia auricular powder (AAP) , respectively, and evaluated for quality characteristics. The moisture, water activity, protein, Ash, fat, carbohydrate, dimension, Hunter L, a, b values, hardness, microoragnism, and hedonic qualities of baked Auricularia auricular icebox cookies were evaluated by physicochemical, microoragnism and sensory evaluation analyses. The total phenol content and antioxidant property of ethanol extracts from baked Auricularia auricular icebox cookies were also determined. The Auricularia auricular powder were used to substitute 10%, 20%, 30% and 40% of cake flour, called the control, AAP10, AAP20, AAP30 and AAP40, respectively. The results showed that the Hunter L, a, b values, hardness, moisture content (2.82-1.04 %) and water activity (0.308-0.212) decreased with the increased Auricularia auricular powder level, while ash, and carbohydrate showed a reverse effect. The lengh, width and thickness of icebox cookies became shorter, narrower and thicker, respectively, with the increased Auricularia auricular powder level . The coliform and E.coli were not detected in all samples.The total phenol in AAP40 (11.56 mg/g extract) of Auricularia auricular icebox cookies extracts are highest. The AAP40 extracts had the best effect on DPPH radical scavenging ability (EC50 = 7.08 mg extract/ml). On a seven-point hedonic test, the degree of surface color , sweetness, hardness, flavor and overall liking of icebox cookies prepared with 10%, 20% and 30% replacement of cake flour with Auricularia auricular powder were moderately acceptable (5.4 to 5.7, 5 = like slightly). No differences were found in hedonic sensory results (5.4 to 6.1) for control, AAP10, AAP20 and AAP30. Overall, a partial replacement of cake flour with Auricularia auricular powder in icebox cookies making is feasible.