| Summary: | 碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 105 === This research aims to compare Taitung's local agricultural products: Roselle, custard apple, and millet to raisins, the most extensively used by the food industry in the production quality of sourcing fermented broth to grow natural yeast in toasts. In addition, Roselle, custard apple, and millet are most widely grown as essential economic crops in Taitung, Taiwan. Generally speaking, most people use flowers, fruits, and cereals as raw materials to naturally rise yeast in bread production.
The results of the experiments indicated that among all the culture media for 0 to 120 hours, raisins reach the highest sugar content in 24(Brix°) at the end of 120 hours. Furthermore, Roselle in pH2.52 is the lowest. The custard apple is the fastest-grown in the gas production in doughs and volume expansion. When it comes to volume, toast grown by custard apples in volume 4.19(g/cm3) is the largest contrasting to toast grown by millets in volume 3.87(g/cm3) is the smallest. Speaking of chromatic aberration in Lab color space, the maximum value of L* is the custard apple toast in the value of 67.83. The raisin toast in the value of 1.35 is the maximum value of a*. The maximum value of b* is the raisin toast in the value of 16.42. According to Texture Profile Analysis (TPA), there is no significant difference in the hardness of roselle,custard apple and raisins. moreover, based on the sensory evaluation, there is no significant
difference in the overall acceptability of natural materials between custard apple, Roselle, and raisins.
As a consequence, the natural materials cultivated by custard apple and Roselle would be comparable to raisins. It is highly expected that this research can be a valuable reference to the enterprises for producing natural bread by Roselle and Custard Apple, the specialty crops in Taitung.
|
|---|
