Full
Outline
To develop the optimal formulation and quality improvement of rice cakes fortified with Apios americana Medikus and sweet ferment rice.
Sensory evaluation and texture profile analysis were employed to determine the optimal addition level of Apios americana Medikus. Response surface experiment was used to investigate the effects of 4 key factors, namely the ratio of non-glutinous rice to glutinous rice (m:m), the amount of sweet ferment rice, yeast dosage and Apios americana Medikus powder addition.
The optimal formulation was determined as follows: Non-glutinous rice to glutinous rice mass ratio of 6:1 (m:m) (total 500 g),sweet ferment rice amount 152 g, yeast amount 5 g and Apios americana Medikus amount 45 g. The resulting rice cakes exhibited a milky white color, intact appearance, uniform internal structure, fine and dense texture, as well as intense and pleasant aroma. Nutritional analysis indicated that the product contained 44.7 g/100 g moisture, 6.8 g/100 g protein, 7.48 g/100 g total sugar and 56.3 mg/100 g flavonoids. All physicochemical indexes were in accordance with the national food safety standards.
The optimized formula not only significantly enhances the sensory quality of rice cakes but also enriches their nutritional composition, providing a scientific basis for the health-promoting functions of rice cakes and demonstrating important practical application value.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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