English  |  正體中文  |  简体中文  |  Items with full text/Total items : 43312/67235
Visitors : 2108658      Online Users : 13
RC Version 5.0 © Powered By DSPACE, MIT. Enhanced by NTU/NCHU Library IR team.
National Chung Hsing University Institutional Repository - NCHUIR > 農業暨自然資源學院 > 生物產業機電工程學系 > 依資料類型分類 > 期刊論文 >  Effect of Extrusion Processing on Antioxidant Activities of Corn Extrudates Fortified with Various Chinese Yams (Dioscorea sp.)

Please use this identifier to cite or link to this item: http://nchuir.lib.nchu.edu.tw/handle/309270000/145750

標題: Effect of Extrusion Processing on Antioxidant Activities of Corn Extrudates Fortified with Various Chinese Yams (Dioscorea sp.)
作者: Chiu, Hsiang-Wen;Peng, Jin-Chyau;Tsai, Shwu-Jene;Lui, Wai-Bun
Contributors: Wei Chun Wang
關鍵字: Yam;Corn;Extrusion;Extrudates;Heating impact;Antioxidant activity
日期: 2012-08
Issue Date: 2013-07-02 10:22:07 (UTC+8)
摘要: The purpose of this experiment was to evaluate
the effects of extrusion on antioxidant abilities of the
extrudates of corn fortified with various (Chinese) yams.
The flours from three yam varieties were used, including
Dioscorea alata L. var. Tai-nung No.1 (TN1), D. alata L.
var. Ta-shan (TS), and Dioscorea doryophora var. Hang-chun
(HC). One commercial yam flour (TJ) was also used. Six
antioxidant assays were conducted, such as 1,1-diphenyl-2-
picryl-hydrazyl (DPPH) free radical scavenging effect, oxygen
radical absorbance capacity (ORAC) assay, ferrous ion
chelating (FIC) ability, 2,2-azino-bis-(3-ethylbenzothiazoline-
6-sulphonic acid) (ABTS) free radical scavenging activity,
superoxide radical scavenging (SORS) assay, and thiobarbituric
acid reactive substances (TBARS) assay. The influences of
extrusion on the antioxidant activities of corn were determinedly
different in different assays, showing a dramatic
increase of ABTS value but significant reductions of SORS
and TBARS values. The effects of extrusion on antioxidant
activities of corn–yam mixtures varied with yams in different
assays. Overall, extrusion processing increased the TBARS
inhibition ability for all yams and generally had no negative
impact on DPPH, ORAC, FIC, and ABTS antioxidant
abilities for most yams in corn–yam extrudates. The involvement
of the addition of yam to the antioxidant activities of
corn–yam extrudates during extrusion could be suggested
through two different possible approaches, the effects of
extrusion on the antioxidant activities of yams (susceptible,
resistant, or improved), and the effects of added yams on the
antioxidant activities of corn during extrusion.
Relation: Food  and  Bioprocess Technology, Volume 5, Page(s) 2462–2473.
Appears in Collections:[依資料類型分類] 期刊論文

loading Web of Knowledge data....

Files in This Item:

File SizeFormat
index.html0KbHTML340View/Open


 


學術資源

著作權聲明

本網站為收錄中興大學學術著作及學術產出,已積極向著作權人取得全文授權,並盡力防止侵害著作權人之權益。如仍發現本網站之數位內容有侵害著作權人權益情事者,請權利人通知本網站維護人員,將盡速為您處理。

本網站之數位內容為國立中興大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用。

聯絡網站維護人員:wyhuang@nchu.edu.tw,04-22840290 # 412。

DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU/NCHU Library IR team Copyright ©   - Feedback