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

红麻叶含有大量的钙和膳食纤维。干燥后的叶子以粉末状储存，可作为一种补充添加剂全年使用，因为其富含钙和膳食纤维。然而，可能是由于茶叶中存在儿茶素的缘故，它们有一种苦味，未经特殊处理不能用于食品中。我们报道了自然干燥可以降低叶子的苦味，并将其以粉末形式用于不同的食品中，发现干燥红麻粉的最可接受量为1-2%。通过改进红麻叶的处理方法，探讨了提高红麻粉在面条样品食品中的添加量的可能性。将叶子蒸10分钟，然后加热不同的时间。加热时，使用了培养箱和微波炉。测量了样品的儿茶素值、表面颜色和文本轮廓。通过蒸汽处理，儿茶素减少了60%。在微波炉中加热150秒干燥后，获得最佳口感。在样品中加入3%重量的干粉，口感、颜色和硬度均可接受。看来，红麻是老年人餐的合适材料

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