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Luận văn thạc sĩ Công nghệ thực phẩm: Sử dụng bã ép nước cốt dừa để thay thế một phần bột mì trong sản xuất bánh quy giàu chất xơ

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Thông tin cơ bản

Tiêu đề Sử dụng bã ép nước cốt dừa để thay thế một phần bột mì trong sản xuất bánh quy giàu chất xơ
Tác giả Vũ Thị Thảo, Nguyễn Thị Hiền, Lê Minh Hựng, Tôn Nữ Minh Nguyệt, Lã Nguyễn Chương
Người hướng dẫn PTS. Nguyễn Văn A, TS. Lê Minh Hựng, TS. Tôn Nữ Minh Nguyệt, PGS.TS Lã Nguyễn Chương
Trường học Trường Đại học Bách khoa Thành phố Hồ Chí Minh
Chuyên ngành Công nghệ thực phẩm
Thể loại Luận văn thạc sĩ
Năm xuất bản 2020
Thành phố Thành phố Hồ Chí Minh
Định dạng
Số trang 144
Dung lượng 1,05 MB

Nội dung

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ABSTRACT

Copra meals are the by-product of the coconut oil pressing process and have potential

as a dietary fiber source for human consumption In this research, copra meals are extracted by n-hexane, dried, sieved through 40 mesh ray and mixed with wheat flour

in producing enriched-fiber cookies Copra meals are determined the proximate compounds, then investigating the favorable conditions of the hydrolysis process of commercial enzyme preparation of cellulase (Cellulast1.5L) in order to obtain the highest soluble dietary fiber (SDF) contents Additionally, influencing of replacement percentage of copra meals and hydrolyzed copra meals on chemical compositions, physical properties and sensory evaluation of cookies is studied The factors of hydrolysis conditions are conducted as specific activities of the enzyme at 3-5-10-15-20-25 U/ml enzyme preparation; pH 5-6-7; temperature 40-50-60 oC and time 15-30-60-90-150-210 minutes The SDF contents is the highest under hydrolysis conditions namely specific activities, pH, temperature and time at 5 U, 6, 50 oC and 30 minutes

in turn When the proportion of wheat flour replaced by two different types of copra meals varies from 0 to 40%, the total fiber and ash contents soar On the other hand, the percentage of protein and starch alleviate, while lipid contents are similar to that

of the control sample Rising of copra meals in the cookie formula also increases hardness and spread factor of biscuits With the level of acceptability at 6.5, the replacement rate of hydrolyzed copra meals being 10% is the suitable rate for partial substitution of wheat flour in enriched-fiber cookie production

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Trang 15

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Trang 17

xvi

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xvii

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Trang 24

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1.1 &ѫPGӯD

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