| Summary: | 碩士 === 國立嘉義大學 === 食品科學系研究所 === 107 === Abstract
The aim of this study is investigated Taken No. 9 (TAKE 9), Taichung No. 197 (TCS 197) and Taichung No. 2 (TCSG 2) three different varieties of brown rice, their mixing ratio and heating temperature effecting to the texture, water activity, color, expansion height and sensory characteristics of the puffed brown rice cakes (PBRC). It is known from data that the hardness, brittleness and swelling height of the PBRC increase with the increase of heating temperature, but it is negatively correlated with the mixing proportion of TCS 197. The water activity of brown rice cake increases with the increase of heating temperature, the reason may be that the steam can not be completely ruled out, it will re-enter the pores of the PBRC. In terms of color, the L* value of the PBRC decreases with the increase of heating temperature, and the value of a* and b* increases with the heating temperature, because the Maillard reaction occurs during the production of the PBRC. From the functional evaluation results, the functional aroma and the overall preference of the heating temperature is related. The results of statistical analysis of correlation coefficients show that the functional brittleness and functional hardness are negatively correlated with water activity. According to the overall preference regression program calculation results, the overall preference of the best solution combination of heating temperature of 267.9℃, three kinds of brown rice mixing percentage of TCS 197 (50 %), TCSG 2 (0 %), Take 9 (50%).
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