| URN | etd-0907121-204524 | Statistics | This thesis had been viewed 93 times. Download 6 times. |
| Author | YI-YUAN CHAN | ||
| Author's Email Address | No Public. | ||
| Department | Institute of Industrial Management | ||
| Year | 2020 | Semester | 2 |
| Degree | Master | Type of Document | Master's Thesis |
| Language | zh-TW.Big5 Chinese | Page Count | 126 |
| Title | Evaluation and assessment of Sweet Potato Power to Replacement Cake Powder in Cake Quality and Marketing | ||
| Keyword | |||
| Abstract | Due to people looking for the healthier eating behavior recently. This research purpose is trying to use different cultivate type of Ipomoea batatas powders (Taiwan sweet potato No. 57, No. 66, and No. 73,) which have more dietary fibers, vitamins, minerals, and antioxidant nutrients, then under the maturation and grinding to replace the cake power. The study designed with the Taguchi's method, to find a possibility to create several types of Chiffon cake in the ongoing marketing. We used the maturation and grinding Sweet Potato powder to replace partial cake powder, it seems the replacement can decrease the viscoelasticity in cake spongy tissue, and also have the highly relationship between with the cake quality and the texture. In our study, used the different sample form different type of Sweet Potato powders can directly impact the exterior, color, taste, texture, and smell, that is also impact and reflects the cake quality as the knowing reason of the people who willing to do shopping behavior. |
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| Files | indicate access worldwide | ||
| Date of Defense | 2021-05-21 | Date of Submission | 2021-09-07 |