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題名 | 加工方法對糙米及黃豆製品鐵質生體可利用率之影響=Effect of Processing Methods on the Iron Bioavailability of Brown Rice and Soy Bean Product |
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作者 | 彭明月; 王新顓; 蔣丙煌; Peng, Min-yueh; Wang, Sing-jung; Chiang, Been-huang; |
期刊 | 食品科學 |
出版日期 | 19980200 |
卷期 | 25:1 1998.02[民87.02] |
頁次 | 頁72-81 |
分類號 | 473 |
語文 | chi |
關鍵詞 | 鐵質生體可用率; 擠壓加工; 蒸煮加工; 滾筒乾燥; Iron bioavailability; Extrusion; Steaming; Drum drying; |
中文摘要 | 臺灣地區人民潛伏性缺鐵問題普遍存在。尤其是生育年齡女性及長期素食者體內鐵質儲存量短缺情形相當嚴重。本研究利用糙米及脫脂分離黃豆蛋白為原料,探討加工方式及原料組成對鐵質生體可用率之影響。加工方面採用擠壓加工 (高溫短時間)、滾筒乾燥 (中溫中長時間),以及蒸煮後熱風乾燥 (低溫長時間) 三種方式。結果發現,無論原料的組成,三種加工方式對產品總鐵含量的影響不大,但是皆使可溶性鐵增加,其中又以擠壓與蒸煮加工造成可溶性鐵的增加較多,最少者為滾筒乾燥。利用模式系統實驗,證實隨著原料中蛋白質、膳食性纖維與植酸含量的增加,可溶性鐵有下降趨勢,其中又以蛋白質對鐵質生體可利用率的影響最大。 |
英文摘要 | The iron deficiency of the Chinese population in Taiwan has been a serious problem. Females of childbearing age and vegetarians are particularily prone to tack iron compared to others. The objectives of this research were to investigate the effects of processing methods and food compositions on the iron bioavilability of a product made of brown rice and defatted soy flour fortified with iron. The processing methods included extrusion (high temperature and short time), steaming (low temperature and long time) and drum drying (medium temperature and time). Results showed that the amount of total iron was not affected by the processing method. The amount of soluble iron increased after processing, particularly after extrusion or steaming. Drum drying had the least' effect on the increase of soluble iron content in the product. This study also used a model food system to confirm that the soluble iron content of the food product decreased with the increase of protein, dietary fiber and phytic acid. Among the major food components, protein had the most significant influence on the bioavailability of iron. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。