Effects of yam varieties and addition on physicochemical properties of steamed rice bowl cake

• Main Authors: Chen Ying Chi, 陳英琪
• Other Authors: Chou Chin Fu
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/6w4ua7

碩士 === 美和科技大學 === 生技科技系健康產業碩士班 === 106 === Steamed rice bowl cake is the one of Chinese traditional rice foods, but as the impact of Western instant food, decreasing the consumption of rice. Therefore, how to promote the declining of Chinese rice food is an important work. Yam is one of the most important food crops, which rich in nutrients. But, a few researches of the Chinese traditional rice food development to combine yam and domestic rice. For this purpose, different yam cultivars and Taichung Sen 17 rice (TCS 17) will be used as material in this research, to evaluate the effects of yam cultivars (Da shan line 2, Tainung 5 and Heng chun) and addition proportion on the physical and properties of steamed rice bowl cake. In order to innovate the traditional Chinese rice food, increase the competition ability of the food industry in the international market. Results showed that the water activity (Aw) of steamed rice bowl cake with different yam varieties and proportion was decreased along with increasing yam proportion. As to the results of texture profile analysis (TPA), hardness, cohesiveness and adhesiveness were increased along with increasing yam proportion, but gumminess was not, and no significant difference would be found in springiness and chewiness. A decrease in swelling power was observed at increased yam proportion, but solubility was not. No significant difference in resistant starch content. As to the results of color, the highest and lowest L value were observed in Heng chun 10% (72.82) and Tainung 5 30% (51.20), respectively; the a value of three yam cultivars higher than blank, the highest a value was observed in Tainung 5 30% (9.03); the highest and lowest b value were observed in Da shan line 2 (4.49)30% and Tainung 5 10% (-6.29), respectively. As to the results of sensory evaluation, no significant difference in different yam cultivars (Da shan line 2, Tainung 5 and Heng chun) and addition proportion (10, 20 and 30%).