Effects of vacuum and freeze-thaw infusion on the texture and swallowing safety of Pleurotus eryngii
| Autor: | Li-Ya Lin, 林莉雅 |
|---|---|
| Rok vydání: | 2019 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 107 The need for better quality care foods is increasing with the rapidly aging population in Taiwan, it is now having 14.05% of people over 65 years old in our country. The aim of this study is to soften king oyster mushrooms (Pleurotus eryngii) by treating them with either Cellulase from Aspergillus niger or Celluclast® 1.5L solutions. In order to create a softer food texture for the elders to eat, in this study we used freeze-thaw infusion, a technique which combines slow freezing and vacuum infusion method, for rapid impregnation of substances into foodstuffs. The mechanical properties of the soften foodstuffs were analyzed by texture profiling analysis (TPA). And the uncooked sample (U) had a maximum load of 195.39 N, after cooking, the steamed sample’s (S) maximum load was reduced to 140.64 N. As for the enzyme infusion samples, the maximum load decreased to 78.41~102.18 N, and they show significant differences from the non-enzymatic treated groups. The enzyme infusion sample of king oyster mushrooms had a lower value for chewiness, which indicated that they had a better performance in swallowing. For those people who have difficulties in chewing or swallowing, the soften foodstuffs can increase their safety during eating, meanwhile, enable the elders to keep away from malnutrition. These results suggested that freeze-thaw infusion with Cellulase (FI) sample have the most softened texture of all. And the freeze-thaw infusion with malic acid & Cellulase (FIM) sample shows a similar mechanical property with the FI sample, while it has better results in color changes and antimicrobial effects, as the 2% malic acid lower its pH value. Which also makes it a potential product of universal design food. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
| Externí odkaz: |
|