查詢結果分析
相關文獻
- 過熱蒸汽及烘烤處理對甘藷品質及抗氧化力之影響
- 市售黑豆與黃豆抗氧化力之灰預測比較
- 以酵素連續生產具有特殊機能性的大豆蛋白水解產物
- 接受耐力訓練之運動選手其飲食狀況與體內抗氧化力之評估
- 類黃酮抗氧化力與其結構之關係
- 超臨界二氧化碳萃取條件對靈芝萃出物抗氧化性之影響
- 補充水果之維生素C與中高強度耐力訓練對運動員體內抗氧化狀況之影響
- 山藥抗氧化之研究(1):低密度脂蛋白過氧化系統之檢測
- Time Course for Antioxidants Production by Antrodia camphorata in Submerged Culture
- 心血管病人血漿中同半胱胺酸(Homocysteine)、丙二醛(MDA)及總抗氧化力(ORAC)之含量與其相關性
第1筆 /總和 1 筆
/ 1 筆
頁籤選單縮合
題名 | 過熱蒸汽及烘烤處理對甘藷品質及抗氧化力之影響=Effects of Superheated Steam and Roasting Treatment on Quality and Antioxidant Capacity of Sweet Potatoes |
---|---|
作者 | 翁振展; 覃孟雄; 王子慶; 楊季清; | 書刊名 | 臺灣農業化學與食品科學 |
卷期 | 48:1 2010.02[民99.02] |
頁次 | 頁11-18 |
分類號 | 434.31 |
關鍵詞 | 烘烤甘藷; 過熱蒸汽; 抗氧化力; Roasted sweet potato; Superheated steam; Antioxidant activity; |
語文 | 中文(Chinese) |
中文摘要 | 甘藷營養豐富且具有多種加工形式,如烤藷就是甚受消費者所喜愛的一種,因為在烘烤的過程中會發 生梅納反應,使烘烤藷散發出誘人的香氣。但由於烘烤時間長,易使甘藷表皮發生焦黑的情形,故本研究利 用過熱蒸汽熱傳快速的優點改善此問題,並比較過熱蒸汽與烘烤處理對甘藷品質與抗氧化力之差異。研究結 果顯示,甘藷分別經過熱蒸汽和烘烤30 min後,發現以140℃ 過熱蒸汽即可使甘藷糊化度達到95%以上,而烘 烤則必需在240℃ 。在外觀上,甘藷經過熱蒸汽加熱不會造成焦黑的情形,而以烘烤者則會發生。甘藷經過 140℃ 熱蒸汽加熱30 min,經感官品評和質地剖面分析後,其兩者的結果相近,但在香氣上則以烘烤者較佳。 整體接受度以240℃ 烘烤50 min者最高,140℃ 過熱蒸汽加熱70 min者次之。在抗氧化力方面,發現不論總酚、 類黃酮、清除DPPH (1,1-diphenyl-2-picrylhydrazyl) 或FRAP (Ferric reducing ability of plasma) 值皆以140℃ 過熱蒸汽加熱30 min者最高。 |
英文摘要 | Sweet potato is a very nutritious vegetable and can be processed into many kinds of forms. For example, the roasted sweet potato is a favorite for consumers, since the Millard reaction in a roasting process leads to attractive aroma. However, the long duration of roasting would also easily make sweet potatoes burnt black. Therefore, the study would take advantage of superheated steam’s swift heat-conduction to alleviate this problem. As the results showed, when sweet potatoes were broiled by superheated steam or roasted for 30 min, it was found that the degree of gelatinization of sweet potatoes could reach up to 95% by 140℃ superheated steam, while roasting temperature as high as 240℃ was needed to reach the same degree. In appearance, the sweet potatoes processed by superheated steam would not become burnt as the roasting process would do. After being processed by 140℃ superheated steam for 30 min, the sensory evaluation and profile analysis of quality between these two groups were similar, but the aroma of roasted sweet potatoes was better. The roasted sweet potato (240℃ for 50 min) had the highest overall acceptance followed by the superheated steam heated sweet potato (140℃ for 70 min). For anti-oxidant capability, it was found that the 140℃ superheated steam-heated sweet potato had the highest contents of total phenol and flavonoids, and the best scavenging ability of DPPH (1, 1-diphenyl-2-picrylhydrazyl) and FRAP (Ferric reducing ability of plasma). |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。