Quality of shiitake stipe steamed bun

Tseng, Yi-Hsiung; JoanHwa, Yang; ChiEn, Lee; Mau, Jeng‐Leun

doi:10.17221/171/2009-cjfs

Cited by 9 publications

(5 citation statements)

References 13 publications

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“…Most amino acids, especially leucine, glutamic and aspartic acids, were increased in formulated nuggets (Table 2), which was influenced by shiitake addition. Tseng et al (2011) reported that coarse SP (100 g) was composed of about 2490 mg of free amino acids, thus it directly increased total free amino acid content in white steamed buns with increasing amount of SP. In view of taste components, classified by sensory taste intensity evaluation (Table 2), the increase in aspartic and glutamic amino acids (approximately 15.61 %), which contributed to the monosodium glutamate-like taste, led to enhance umami flavor in formulated nuggets (Yamaguchi et al 1971).…”

Section: Proximate Composition and Amino Acid Profilementioning

confidence: 99%

“…Most panelists preferred nuggets containing SP around 2-3 %. This is because shiitake mushrooms are high in the non-essential amino acids; glutamic and aspartic acids, and the 5 0 -nucleotides, especially 5 0 -guanosine monophosphate (5 0 -GMP), which were recognized as umami taste compounds (Tseng et al 2011). Dermiki et al (2013) showed the enhanced umami and salty characteristics in cooked meat products added with natural umami-containing ingredients such as yeast extract, shiitake extract, low-salt soy sauce and beef stock paste.…”

Section: Colormentioning

confidence: 99%

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Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

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Section: Proximate Composition and Amino Acid Profilementioning

confidence: 99%

Section: Colormentioning

confidence: 99%

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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“…Tseng et al . () reported that steamed bun added 0–5% shiitake stipe flour had higher specific volume than that added 10% shiitake stipe flour.…”

Section: Resultsmentioning

confidence: 98%

Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality

Shiau

2014

Journal of Food Processing and Preservation

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Pineapple peel fiber (PPF) was extracted and incorporated into dough and steamed bread. Results showed that the substitution of wheat flour by PPF resulted in stiffer and less extensible dough with or without fermentation. The hardness and gumminess of steamed bread increased with increasing the PPF substitution (0-15%), but the cohesiveness, specific volume and elasticity decreased with the fiber substitution. PPF-enriched steamed bread with large fiber size had significantly higher specific volume and elasticity as well as lower hardness than that with small fiber size. By sensory evaluation, the steamed breads with 0-10% PPF had higher acceptability in overall score (4.50-4.87) than that (3.45) of 15% PPF-enriched steamed bread. Significant correlations were found between rheological properties of dough and textural characteristics of steamed bread. Therefore we suggest fiber-enriched steamed bread can be prepared with 5-10% PPF substitution in order to increase the intake of dietary fiber. PRACTICAL APPLICATIONSConsumption of dietary fiber offers health benefits including lower risk for coronary heart diseases, diabetes and certain gastrointestinal diseases. The increased consumption of steamed bread enriched with pineapple peel fiber is proposed for health reasons. Pineapple is one of the important fruits, and its peel contained some phytochemicals such as fiber and polyphenol. The pineapple peel fiber was extracted and could be supplied as a potential source of dietary fiber. The study demonstrated fiber-enriched steamed bread with good sensory quality could be produced by the substitution of wheat flour by 5-10% pineapple peel fiber. P < 0.01. Rp and Ru, resistance to extension of proofed and unfermented doughs, respectively; Ep and Eu, extensibilities of proofed and unfermented doughs, respectively; Sp. V, specific volume; F0, k1 and k2, the fitted parameters of the Peleg-Normand model; Texture, textural score in sensory evaluation. DOUGH AND STEAMED BREAD WITH PINEAPPLE PEEL FIBER

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“…The buns were then placed in the proofer (Fresh FX11Bss, Malaysia) at 35ᴼC for proofing and initial fermentation of 12 to 15 minutes (Tseng, Yang, Lee and Mau, 2011). After being shaped, the conventional method for steaming was conducted for about 7 to 8 minutes in a steaming pot with a boiling wok under it.…”

Section: Steamed Bun Makingmentioning

confidence: 99%

“…All the panelists completed the questionnaires. The sensory attributes of the steamed buns that were evaluated consisted of color, aroma, sweetness, texture and overall acceptability using a 9point hedonic scale with 1, 5 and 9 representing extremely dislike, neither like nor dislike and extremely like respectively (Tseng et al, 2011).…”

Section: Sensory Evaluationsmentioning

confidence: 99%

Physicochemical, Antioxidant and Sensory Attributes of Steamed Bun (Mantao) With Dried Figs Puree

Karim,

Abdul Rahim

2020

JQSR

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Bakery products have increased in demandand are frequently consumed.Most of these products do not necessarily have high antioxidant properties or provide the desired nutritional benefits. Dried figs are found to be a good source of nutrientsespecially in phenolic compounds.The aim of this experiment is to study the effect ofsteamed bun incorporated with dried figs puree in terms of physicochemical properties, antioxidant activity and sensory acceptability. Dried fig was used as puree to be incorporatedwith wheat flour in steamed bun formulations at levels of2%, 5% and 10%for T1, T2 and T3 respectively,compared to a control steamed bun (0%). The effect of dried figs puree incorporation on quality attributes were analyzed, whichincludeproximate composition, antioxidant, physical property such as color. Total phenolic compoundand antioxidant activity of steamed buns were measured witha spectrophotometer using wavelengthsof 760 nm and 517 nm. The incorporation of dried figs pureein steamed buns gave no significant differences(P>0.05) of ash, moisture, protein and crude fiber content, respectivelywhen compared to control. Steamed bun with 10%of dried figs(T3)had significantly darker color (P<0.05)compared to controland other treatments at (T1)2% and (T2) 5%. The highest values for total phenolic compound and the radical scavenging activity were obtained in T3 (10%) which are 0.98 mg GAE/g and 76.73%respectively. Overall results show no significant different (P>0.05) of steamed bun from all formulations in sensory evaluation indicatethat the consumers acceptability are agreeable towards all the steamed bun incorporated with dried figs puree. By popularizing the usage of figs and adapting a holistic approach of following the Sunnah of the Prophet of Rasullullah SAW, thus make it possible to create a palatable bakery product with wide acceptability and nutritionally advantageous.

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Quality of shiitake stipe steamed bun

Cited by 9 publications

References 13 publications

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality

Physicochemical, Antioxidant and Sensory Attributes of Steamed Bun (Mantao) With Dried Figs Puree

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