不同原料對百頁豆腐品質之探討

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Title:	不同原料對百頁豆腐品質之探討 Effect of Different Raw Materials on Paiyen Tofu Quality
Authors:	張永欣
Contributors:	生活應用科學系碩士在職專班
Keywords:	百頁豆腐油脂澱粉膳食纖維 Paiyen tofu oil starch dietary fiber
Date:	2017
Issue Date:	2017-08-09 14:22:19 (UTC+8)
Abstract:	本研究為增加百頁豆腐之營養價值，探討添加不同原料對於百頁豆腐品質之影響。實驗以固定配方，分別使用不同種類油脂（大豆油、葵花油、亞麻仁油、椰子油、紅花籽油、麻油、苦茶油）、澱粉（修飾澱粉、樹薯澱粉、馬鈴薯澱粉、玉米澱粉、甘藷澱粉及小麥澱粉）及額外添加膳食纖維（麥麩粉、難消化麥芽糊精）來製作百頁豆腐，探討其對百頁豆腐冷凍前後品質之影響。結果顯示，不同油脂對百頁豆腐顏色影響較明顯。不同油脂對於百頁豆腐的質地也有影響。飽和脂肪酸含量最高的椰子油及飽和度最低的亞麻仁油在冷凍前後的百頁豆腐在質地方面的表現於其他油脂較為不同。油酸含量較高的麻油及苦茶油之質地較相似。壓榨油（亞麻仁油、麻油、苦茶油等）對百頁豆腐質地之影響，不論在冷凍前後或不同油脂間之比較，均較精製油（大豆油、葵花油、紅花籽油等）來得大。不同澱粉的添加會影響百頁豆腐的質地。添加天然澱粉對於百頁豆腐冷凍前後的質地影響較顯著。但樹薯澱粉及甘藷澱粉製作之百頁豆腐在冷凍後之質地與修飾澱粉之百頁豆腐相似。感官品評之結果，也發現經煮過後之百頁豆腐，除了內部組織均勻性外，修飾澱粉與天然澱粉無明顯差距。額外添加麥麩粉的百頁豆腐在顏色上較為偏紅。但在質地上，添加膳食纖維之百頁豆腐與標準配方之百頁豆腐相近。尤其是添加難消化麥芽糊精之百頁豆腐，質地幾乎與標準配方無異。因此以精製油脂、天然澱粉為原料以及纖維的添加，能成為未來製作百頁豆腐的考量。 This study aims to increase the nutritional value of paiyen tofu through adding different materials. The experiments were conducted with using different oils (soybean oil as control, the other oils were sunflower oil, linseed oil, coconut oil, safflower oil, sesame oil, and camellia oil) and different starches (modified starch as control, the other starches were tapioca starch, potato starch, corn starch, sweet potato starch, and wheat starch) to make paiyen tofu. This study also tried to find the influence of the fiber added on the quality of paiyen tofu by adding different high fiber materials (wheat bran powder and resistant maltodextrins). The result showed different kinds of oils significantly affected the color and the texture of the paiyen tofu. Coconut oil which contains the highest saturated fatty acid replaced and linseed oil which contains the lowest saturated fatty acid replaced were significantly affected the texture of the paiyen tofu more before and after being frozen than other oils. Meanwhile, sesame oil and camellia oil which contain higher oleic acid than other oils have similar effect on the texture of the paiyen tofu before and after being frozen. On the other hand, the pressed oils (linseed oil, sesame oil, and camellia oil) affected the texture of the paiyen tofu much more than the refined oils (soybean oil, sunflower oil, and safflower oil), no matter before or after the paiyen tofu was frozen. Different starches also affected the texture of paiyen tofu. Natural starch significantly affected the texture of the paiyen tofu more before or after being frozen than modified starch. However, the paiyen tofu made by tapioca starch, sweet potato starch and modified starch have similar texture after frozen. According to the sensory analysis result, there were no significant difference among the paiyen tofu made by modified starch and two natural starches except for the uniformity of the internal texture. The experiment result by adding different high fiber materials showed that the color of paiyen tofu tends to be redder if wheat bran added. However, there is no significant difference of the texture among the paiyen tofu with two fiber sources and the standard formula. As a result, using the refined oil and the natural starch as material and adding fiber can be taken into consideration while producing paiyen tofu in the future.
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