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題 名 | Influence of Vacuum Frying Time on the Chemical Constituents of Fried Carrot Chips=真空油炸時間對紅蘿蔔脆片化學成分之影響 |
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作 者 | 徐錫樑; 郝龍斌; 孫璐西; | 書刊名 | 食品科學 |
卷 期 | 25:6 1998.12[民87.12] |
頁 次 | 頁737-747 |
分類號 | 463.7 |
關鍵詞 | 真空油炸; 紅蘿蔔脆片; 胡蘿蔔素; 抗壞血酸; 醣類; 胺基酸; 有機酸; Vacuum frying; Carrot chip; Carotenoids; Ascorbic acid; Sugar; Amino acid; Organic acid; |
語 文 | 英文(English) |
中文摘要 | 本研究旨在探討不同真空油炸時間對紅蘿蔔脆片化學成分之影響。結果顯示,在真空油炸期間胡蘿蔔素、抗壞血酸及糖類之減少與油炸時間有良好之線性關係,其相關係數(r)均在0.93以上。新鮮紅蘿蔔富含胡蘿蔔素主要為α-carotene及β-carotene,其中β-carotene約佔60%。紅蘿蔔切片經殺菁後以100℃,真空油炸25min,其所含之α-carotene, β-carotene及抗壞血酸,分別保留76%、83%及57%。真空油炸期間,琥珀酸、蘋果酸含量是隨油炸時間而減少,但酸酸含量則隨含量則隨油炸時間而增加。紅蘿蔔主要的可溶性醣類為蔗糖、果糖及葡萄糖。此三種糖含量均隨著油炸溫度之增加而減少;其中蔗糖、果糖的減少量比葡萄糖為快。但經100℃真空油炸25min後,可溶性醣類之含量仍可保留62%以上。總游離胺基酸可保留約74%。總游離胺基酸中,以threonine, glycine, cysteine, methionine, lysine及arginine減少最快。 |
英文摘要 | The effect of vacuum frying time on the chemical constituents of friend carrot chips was investigated. Results showed that the decrease in carotenoids, ascorbic acid and soluble sugars contents showed a linear relationship with frying time. The linear regression coefficients were above 0.92. The fresh carrot was very rich in α-carotene and β-carotene. The predominant carotenoid in the fresh carrot was β-carotene, accounting for about 60% of the total carotenoid content. As carrot slices were blanched and fried under vacuum at 100℃ for 25 min, the retention of α-carotene, β-carotene and ascorbic acid was 76%, 83% and 57%, respectively. During vacuum frying, the predominant organic acids in the carrot malic and succinic acids decreased significantly with frying time while the acetic acid increased. The major sugars present in the carrot were sucrose, fructose and glucose. All three sugars decreased with increasing frying time. Sucrose and fructose were found to decrease faster than glucose. However, vacuum fried carrot slices prepared at 100℃ for 25 min. still maintained above 62% of soluble sugars and 74% of total free amino acids. Threonine, glycine, cysteine, methionine, lysine and arginine were the amino acids which decreased most rapidly during vacuum frying. |
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