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Mst. Sorifa Akter,Jong-Bang Eun 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6
The fiber-rich fractions including enzyme treated insoluble dietary fiber, alcohol insoluble solid, and water insoluble solid were prepared from the peel of soft ripe persimmon, and to evaluate and compare the yields, proximate compositions, monosaccharide profiles, and functional properties. The results showed that uronic acid was the main sugar followed by glucose, which indicated that all insoluble fibers were mainly composed of pectic substances and cellulose. The presence of xylose and fucose indicated the occurrence of hemicellulose. All fiber-rich fractions were exhibited high yield and functional properties. Thus, the peel of ripe persimmon could be used as fiber supplements.
Maruf Ahmed,Mst. Sorifa Akter,Koo-Bok Chin,Jong-Bang Eun 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6
The effects of drying temperature (55, 60, and 65℃) and addition levels of maltodextrin (MD) (10, 20, and 30%) on the physicochemical properties and nutritional quality of purple sweet potato flour were investigated. MD-added flours had higher L<SUP>*</SUP> values, water soluble index, total phenolic, and anthocyanin contents than untreated flour. However, a<SUP>*</SUP>, b<SUP>*</SUP> values, water absorption index, and swelling capacity were dependent on the drying temperature and MD concentration. On the other hand, untreated flour had a higher ascorbic acid content compared to the MD-treated flour. Ascorbic acid contents decreased, whereas anthocyanin content was not significantly different, with increasing drying temperatures. MD was positively correlated with phenolic content, anthocyanin, hue angle, and water soluble index. However, there was no correlation between quality parameters and glass transition temperature. The best quality product was obtained when samples were pretreated with MD before drying, regardless of drying temperature.