查詢結果分析
來源資料
頁籤選單縮合
題名 | 爆薏仁特性之探討=Study on the Characteristics of Explosion-Puffed Adlay |
---|---|
作者 | 張曙明; 張采蓮; 楊啟春; 江文章; | 書刊名 | 食品科學 |
卷期 | 26:1 1999.02[民88.02] |
頁次 | 頁62-75 |
分類號 | 341.91 |
關鍵詞 | 薏仁; 高壓驟降法; 理化特性; Adlay; Explosion-puffing process; Physicochemical property; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗係以六種不同品系之精白薏仁及糙薏仁作為材料,使用傳統的高壓驟降方式(爆米花機)製備產品,探討該加工產品之理化特性、細微結構、消化性及澱粉分子所產生的變化。由高壓驟降加工處理的爆薏仁為一膨發、內部呈現蜂巢狀結構的產品,其澱粉分子中之支鏈澱粉發生降解現象。由吸水指標、溶解度、膨潤力、水溶性總醣量及蛋白質量、連續黏度變化曲線、X-射線繞射圖型、糊化度、消化率等指標,顯示薏仁經高壓驟降加工處理後在性質上與原有的薏仁有很大的差異。同時在不同品系間以及精白薏仁和糙薏仁間亦有一些差異存在。 |
英文摘要 | Six cultivars of milled or brown adlay (job's tears) were treated under using a traditional explosion-puffing process. The physicochemical properties, microstructure, in vitro digestibility and starch molecular size distribution of these processed samples were investigated. The explosion-puffed adlay was highly expanded with a comb-like inner structure, and some degradation of starch molecules was observed. Based on their water absorption index, water solubility, swelling power, contents of water soluble carbohydrate and water soluble protein, Brabender viscoamylograms, x-ray diffraction patterns, degree of gelatinization and in vitro digestibility, it was found that the characteristics of the explosion-puffed samples changes significantly during the process as compared with their raw materials. Some differences were also observed among the cultivars and the milled and brown adlay. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。