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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/33061


    標題: 保健黑米茶之開發及其理化特性研究
    Study on the development of functional black rice tea and its related physicochemical properties
    作者: 李怡德
    貢獻者: 保健營養系
    吳淑靜
    關鍵字: 黑米
    擠壓膨發
    物理化學性質
    保健茶
    Black rice
    extrusion
    physicochemical properties
    functional tea
    日期: 2019
    上傳時間: 2020-12-09 14:45:53 (UTC+8)
    摘要: 稻米(Oryza sativa)在亞洲地區廣泛用於許多人的主食。黑米已被證實具有抗氧化,抗發炎,抗癌和免疫調節等作用。本研究的目的主要是研究黑米(BR),通過從黑米(SEBR)擠壓膨發粉,以及台稉9號糙米 (TK9)作為對照組討論這些不同處理米穀粉的物理化學性質及在保健茶飲的應用。研究結果顯示,BR粉比SEBR粉含有較高的粗脂肪、總花青素,多酚及類黃酮含量。在熱焓特性中,BR粉的起始溫度(To),峰值溫度(Tp)和終止(Tc)溫度高於SEBR粉的數值。然而,SEBR粉之熱焓值(ΔH)低於BR粉。在黏度性質方面,數據顯示BR粉的peak viscosity (PV)、breakdown viscosity (BD) 及setback viscosity (SV) 也比TK9粉表現為低。在所有樣品中,在顏色分析結果顯示,以TK9粉的亮度值(L)、b值及白色指數(WI)均是最高。另外,結果發現以BR 粉的L和WI值比SEBR粉表現為最高,具有顯著差異(P<0.05)。在官能品評分析數據顯示,由BR粉製備的保健茶飲比SEBR粉製備的保健茶飲在風味、口感以及整體感均呈現較高的數值,但顏色值則較低。總而言之,從這些研究結果發現BR粉可被視為是一種天然素材,可以應用於開發保健茶品。
    Black rice (Oryza sativa), is widely consumed as a staple food for many people in the Asia country. It has been shown to possess antioxidant, anti-inflammatory, anti-cancer and immunoregulatory effects. The objective of this study was to investigate physicochemical properties of a black rice (BR) flour, a snack flour by extrusion from the black rice (SEBR), as well as a brown rice flour (Taiwan No.9., TK9) as the reference, and their application in functional tea. Results displayed that BR flour had higher crude fat, total anthocyanins, phenol, and flavonoid contains than SEBR flour. In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of BR flour were higher than the values of SEBR. However, SEBR flour had lower enthalpy change (∆H) than BR flour. In pasting properties, BR flour also showed lower peak, breakdown, and setback viscosity than TK9 flour. Among all samples, TK9 possessed the highest values of light (L), b, as well as white index (WI) on the color assay than others. In addition, BR flour had significantly higher values of L and WI than SEBR flour. In the sensory evaluation data, the functional tea samples prepared by BR flour had higher scores of flavor, taste, as well as overall, and lower value of color than the functional tea prepared from SEBR flour. Taken together, these findings suggest that BR flour could be used as the natural ingredient for a healthy tea product.
    關聯: 電子全文公開日期:2024-08-20
    學年度:107,44頁
    Appears in Collections:[保健營養系(所) ] 博碩士論文

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