饅頭添加黃豆粉營養價值之探討

A Study on the Nutritive Value of Mantow Supplemented with Soybean Flour

李寧遠(Ning-Yuean Lee) ； 黃瑞美(Jui-May Huang) ； 蔣見美(Jean-May Tsiang)

《中華民國營養學會雜誌》 8卷1&2期 (1983/09) Pp. 55-62

https://doi.org/10.6691/JCNS.198309_8(1_2).0004

摘要

In order to assess the preference and the nutritive value of soybean flour-steamed bread (soybean flour-mantow), a study was carried out. The sensory evaluation of mantow supplemented with whole soybean flour at 10, 12, 15 and 18% was made based on the criteria of color, flavor, texture, grainness and overall acceptability. The experimental results showed that the 15% soybean flour-mantow (15 S-MT) had the best preference. Using Wistar weanling male rats, the results of growth study showed that the PER values of casein, mantow and l5S-MT were 3.1±0.2, 1.2±0.3 and 2.5±0.2, respectively, and the corrected PER values were 2.5, 1.0 and 2.0, respectively. There were significant differences between each group (p＜0.001). Both weight gain and growth curve showed that the higher nutritive value of soybean flour mantow could be due to the supplementary effect of lysine provided by the soybean flour.

並列摘要

In order to assess the preference and the nutritive value of soybean flour-steamed bread (soybean flour-mantow), a study was carried out. The sensory evaluation of mantow supplemented with whole soybean flour at 10, 12, 15 and 18% was made based on the criteria of color, flavor, texture, grainness and overall acceptability. The experimental results showed that the 15% soybean flour-mantow (15 S-MT) had the best preference. Using Wistar weanling male rats, the results of growth study showed that the PER values of casein, mantow and l5S-MT were 3.1±0.2, 1.2±0.3 and 2.5±0.2, respectively, and the corrected PER values were 2.5, 1.0 and 2.0, respectively. There were significant differences between each group (p＜0.001). Both weight gain and growth curve showed that the higher nutritive value of soybean flour mantow could be due to the supplementary effect of lysine provided by the soybean flour.

並列關鍵字

soybean flour ； mantow ； nutritive value