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。干叶呈粉末状，可常年储存和使用，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，它们有苦味，未经特殊处理不能用于食品中。我们报道了用自然干燥的方法来降低红麻叶的苦味，并将其以粉末状的形式应用于不同的食品中，发现红麻粉的最适用量为1-2%。通过对红麻叶处理方法的改进，探讨了增加红麻粉作为样品食品添加到面条中的可能性。把叶子蒸10分钟。然后加热不同的时间段。用于加热的是保温箱和微波炉。测量了样品的儿茶素值、表面颜色和质构特征。通过水蒸气处理，儿茶素含量降低了60%。叶在微波炉中加热150秒烘干后，口感最佳。当将这种干粉按重量的3%添加到样品中时，其味道、颜色和硬度都被接受。红麻似乎是适合老年膳食的原料。

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