Khảo sát các yếu tố ảnh hưởng đến quá trình chế biến bánh phồng bổ sung rong nho (Caulerpa lentillifera) và bột đậu xanh (Vigna radiata)
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Abstract
The research was conducted to make a variety of prawn crackers and meet the needs of consumers. The study consisted of five experiments: the effect of the ratio of a mixture of flour (tapioca flour and flour): mung bean flour, the impact of algae (Caulerpa lentillifera), the effect of salt, the effect of the drying step on product quality, effect of preservation ability of the product. The results showed that the ratio of the flour mixture (flour and tapioca flour): mung bean flour with 7:1 (w/w), the ratio of algae with 18 %, the ratio of salt with 0,8% and drying at 55 for 12 hours. Furthermore, the results of storage on day 21 that the acceptable levels of microorganisms. These products had high quality based on high sensory values, color, moisture content, swelling capacity and high crunchy.
Tóm tắt
Nghiên cứu được thực hiện nhằm đa dạng hoá các loại bánh phồng và đáp ứng nhu cầu của người tiêu dùng. Nghiên cứu bao gồm 5 khảo sát về tỉ lệ hỗn hợp bột (bột năng + bột mì): bột đậu xanh đến chất lượng sản phẩm, tỉ lệ rong nho (Caulerpa lentilifera) bổ sung vào sản phẩm, tỉ lệ muối trong công thức phối trộn bánh phồng đến giá trị cảm quan của sản phẩm, nhiệt độ sấy ảnh hưởng đến chất lượng sản phẩm, bảo quản sản phẩm bánh phồng bổ sung rong nho (Caulerpa lentilifera) và bột đậu xanh (Vigna radiata). Kết quả thí nghiệm cho thấy sản phẩm đạt chất lượng tốt nhất có tỷ lệ hỗn hợp bột (bột năng+ bột mì): bột đậu xanh là 7:1, tỷ lệ rong nho bổ sung là 18 %, tỷ lệ gia vị muối là 0,8 %, sấy 55 ℃ trong thời gian 12 giờ. Hơn nữa, kết quả bảo quản ở 21 ngày cho thấy tổng số vi sinh vật hiếu khí nằm trong giới hạn cho phép sử dụng. Sản phẩm cho chất lượng tốt về cảm quan cao, màu sắc, độ ẩm, độ nở và độ giòn.
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