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題名 | 多醣預處理對冷凝除濕乾燥花椰菜品質之影響=The Effects of Polysaccharide Pretreatments on the Qualities of Condensation Dehumidification Drying Cauliflower |
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作者 | 吳宗諺; 蔡淑珍; 黃禮棟; Wu, Tsung-yen; Tsai, Shwu-jene; Huang, Li-duhng; |
期刊 | 臺灣農業研究 |
出版日期 | 20121200 |
卷期 | 61:4 2012.12[民101.12] |
頁次 | 頁330-342 |
分類號 | 463.75 |
語文 | chi |
關鍵詞 | 脫水花椰菜; 冷凝除濕乾燥機; 多醣; Dehydrated cauliflower; Condensation dehumidification dryer; Polysaccharide; |
中文摘要 | 本研究利用冷凝除濕乾燥機進行花椰菜(Brassica oleracea var. italica)乾燥,探討花椰菜經多醣(5%麥芽糊精+5%蔗糖、10%麥芽糊精+10%蔗糖、5%β-環狀糊精+5%蔗糖、10%β-環狀糊精+10%蔗糖)預處理後,營養成分變化情形和復水後品質的影響。結果顯示,多醣處理會延緩花椰菜組織中水分流失,降低乾燥過程中組織收縮的程度,其中又以5%麥芽糊精+5%蔗糖預處理的脫水花椰菜效果最好。雖然多醣預處理能使脫水花椰菜維持較佳的色澤和復水後的品質,不過在預處理過程中卻會造成花椰菜原本養分的流失,包括了蛋白質、粗脂肪和粗纖維含量都流失了約31-40%,而大部分的巨量和微量礦物質含量則流失了約35-56%,另外總酚含量和抗氧化能力也減少了約25-50%。結果中發現當浸泡較高濃度的麥芽糊精、β-環狀糊精會導致礦物質流失的情形較明顯。相同的也降低了總酚含量,和氧自由基吸收能力(ORAC)值,較高濃度的多醣浸泡處理會降低脫水花椰菜的抗氧化能力。而經多醣預處理的脫水花椰菜,復水率和質地都比未經多醣處理的對照組好,其中又以5%麥芽糊精 +5%蔗糖呈現較佳的品質,多醣預處理有助於提升脫水花椰菜復水後之新鮮度和咀嚼性。因此可利用冷凝除濕乾燥技術搭配多醣預處理製作脫水花椰菜,以延長盛產時花椰菜的儲藏時間,降低農民經濟損失。 |
英文摘要 | This experiment was to evaluate the effect of polysaccharide on the qualities of cauliflower during dehydration. Cauliflower were pretreated with a mixture of polysaccharide (maltdextrin or β-cyclodextrin, 5 or 10%) and sucrose (5 or 10%), and then dehyrated using a dryer with condensation dehumidification. The nutritional compositions and antioxidant activity of dry products as well as the quality characteristics after rehydration were determined. The pretreatment of polysaccharides prevented rapid water loss and shrinkage from drying resulting in a better color performance for dry products. However, the immersion in polysaccharide solution also resulted in a higher nutrient losses of dry cauliflower than those of untreated ones, such as 31-40% losses in protein, crude fat and crude fiber, 35-56% losses in most of macro and trace elements, and 25-50% reduction in total phenolics and antioxidant activity (ORAC). The higher the concentrate of maltdextrin and β-cyclodextrin, the more the losses of element contents, total phenolics and antioxidant activity in dry cauliflower. When evaluating the characteristics of rehydrated products, cauliflower pretreated with polysaccharide possessed better rehydration ratio and texture (freshness and chewing) after rehydration than control. Overall, pretreatment with 5% maltdextrin and 5% sucrose was suggested for dehydration of cauliflower since it performed the best qualities of dry and rehydrated products. Conclusively, the condensation dehumidification drying technology combining with pretreatment of polysaccharide could be successfully applied in the production of dehydrated cauliflower. |
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