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The Utilization of the Foods improving our environment - The Utilization of Kenaf-to the aged meals

食品的利用改善我们的环境 - 红麻的利用 - 老年膳食

基本信息

批准号：
11680156
负责人：
MORISHITA Toshiko
金额：
$ 2.5万
依托单位：
Kobe Women's Junior Collge
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2000
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-11680156/
关键词：
textural profile dried kenaf leaves calucium iron dietary fiber catechin HPLC Japanese noodle NDF法過マンガン酸カリウム滴定法

项目摘要

Kenaf leaves contain a large amount of calcium and dietary fibers. In powder form, the dried leaves can be stored and used all year round as a supplementary additive for their rich calcium and dietary fibers. However, probably due to the existence of catechin in the leaves, they have a bitter taste, and cannot be used in foods without special treatment. We reported that we could decrease the bitterness f the leaves by natural drying and used them in powder form in different foods, and found out that most acceptable amount of dried kenaf powder was 1-2%. We examined the possibility of increasing the amount of kenaf powder added to noodle as a sample food, by improving the treatment method of leaves. The leaves were steamed for 10 min. and then heated for different periods of time. For heating, an incubator and a microwave oven were used. The catechin value, surface color, and textual profiles of samples were measured. The catechin was reduced by 60% by steam treatment. The best taste was obtained when the leaves were dried in a microwave oven heated for 150 sec. When this dried powder was added by 3% of weight to the samples, the taste, color, and hardness were accepted. It seemed to be that kenaf were the suitable materials for the aged meals

红麻叶含有大量的钙和膳食纤维。干燥的叶子呈粉末状，可以全年储存和使用，作为其丰富的钙和膳食纤维的补充添加剂。然而，可能是由于叶子中存在儿茶素，它们具有苦味，未经特殊处理不能用于食品中。我们报道称，我们可以通过自然干燥来降低叶子的苦味，并将其以粉末形式用于不同的食品中，并发现最可接受的干红麻粉含量为 1-2%。我们研究了通过改进叶子的处理方法来增加作为样品食品的面条中添加红麻粉量的可能性。将叶子蒸10分钟。然后加热不同的时间。为了加热，使用培养箱和微波炉。测量了样品的儿茶素值、表面颜色和文本特征。通过蒸汽处理，儿茶素减少了60%。当叶子在微波炉中加热 150 秒干燥时，味道最佳。当将该干燥粉末按重量3%添加到样品中时，味道、颜色和硬度均合格。红麻似乎是陈年膳食的合适材料