QUALITY OF SILVER EAR STEAMED BUN

Authors


TEL: 886-4-2285-4313; FAX: 886-4-2287-6211; EMAIL: jlmau@dragon.nchu.edu.tw

Abstract

ABSTRACT

Silver ear (Tremella fuciformis Berkeley) was incorporated into steamed bun. Quality attributes including specific volume, color and sensory evaluation and taste components in silver ear steamed bun were analyzed and compared with those of white steamed bun. Specific volumes were 4.00, 3.54, 3.31 and 2.66 cm3/g for white steamed bun, 2, 5 and 10% silver ear steamed buns, respectively. Silver ear steamed buns contained more total soluble sugars and total free amino acids. All steamed buns contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids and flavor 5′-nucleotides. Silver ear steamed buns became browner as more silver ear flour was added. However, 2 and 5% silver ear steamed buns were moderately acceptable. Overall, silver ear could be incorporated into steamed bun to provide its beneficial health effects.

PRACTICAL APPLICATION

Silver ear (Tremella fuciformis Berkeley) is commonly used as food in Oriental countries but also as a traditional Chinese medicine. Silver ear can be added to food as a supplement to extend and broaden its consumption and provide the beneficial health effects through various food products. Steamed bun is consumed all over the Chinese world and many food ingredients have been included in steamed bun formulation to increase its diversity, nutritional value and product appeal. Accordingly, silver ear was used to substitute wheat flour to produce steamed bun. Quality attributes including specific volume, color and sensory evaluation and taste components including proximate composition, soluble sugars, free amino acids and 5′-nucleotides in silver ear steamed bun were valuable information for its practical application. The present work showed that silver ear could be incorporated into steamed bun to provide its beneficial health effects.

Ancillary