東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Effects of extrusion and baking proc...

Michigan State University.

FindBook

Google Book

Amazon

博客來

Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends./
作者:	Chang, Yoon Hyuk.
面頁冊數:	176 p.
附註:	Adviser: Perry K. W. Ng.
Contained By:	Dissertation Abstracts International69-04B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3312671
ISBN:	9780549618003

Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends.
Chang, Yoon Hyuk.

Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends. - 176 p.

Adviser: Perry K. W. Ng.

Thesis (Ph.D.)--Michigan State University, 2008.

The specific objectives of the present study were: (1) to explore optimum extraction conditions of ginsenosides (G, ginseng saponins) from a blend of wheat flour (WF)-ginseng powder (GP), (2) to investigate effects of extrusion process variables on extractable G in wheat-ginseng extrudates (WGE), (3) to measure quality properties of WGE extruded under different conditions, and (4) to evaluate physicochemical properties of bread and cookies baked from hard wheat flour and soft wheat flour, respectively, blended with GP and effects of baking on their extractable G.

ISBN: 9780549618003Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends.
LDR:03699nam 2200301 a 45 001 953872
005 20110621
008 110622s2008 ||||||||||||||||| ||eng d
020 $a 9780549618003
035 $a (UMI)AAI3312671
035 $a AAI3312671
040 $a UMI $c UMI
100 1 $a Chang, Yoon Hyuk. $3 1277346
245 1 0 $a Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends.
300 $a 176 p.
500 $a Adviser: Perry K. W. Ng.
500 $a Source: Dissertation Abstracts International, Volume: 69-04, Section: B, page: 2018.
502 $a Thesis (Ph.D.)--Michigan State University, 2008.
520 $a The specific objectives of the present study were: (1) to explore optimum extraction conditions of ginsenosides (G, ginseng saponins) from a blend of wheat flour (WF)-ginseng powder (GP), (2) to investigate effects of extrusion process variables on extractable G in wheat-ginseng extrudates (WGE), (3) to measure quality properties of WGE extruded under different conditions, and (4) to evaluate physicochemical properties of bread and cookies baked from hard wheat flour and soft wheat flour, respectively, blended with GP and effects of baking on their extractable G.
520 $a Through studies on optimization of extraction conditions for G from WF-GP, it was observed that interactions between a starch fraction and G as well as between a gluten fraction and G did occur in WF-GP heated at 90°C. It was also found that the interactions between WF components and G could be completely disrupted by increasing ultrasonic extraction time up to 90 min, for the maximum extraction.
520 $a To evaluate effects of extrusion process variables on the extractable G in and quality properties of WGE samples, WF-GP (10% GP, w/w) was extruded in a twin-screw extruder with full factorial combinations of feed moisture (25, 30, and 35%), screw speed (200 and 300 rpm), and zone 5 barrel temperature (110, 120, 130, and 140°C). The quantities of G (Rb1, Rc, and Rd) extracted from WGE samples extruded at a zone 5 barrel temperature of ≥ 120°C were significantly higher than those extracted from the non-extruded WF-GP blend. New G compounds (Rg2 and Rg3), which were not present in raw non-extruded WF-GP, were found in certain WGE samples, indicating that high temperature extrusion cooking could lead to the chemical modification of thermolabile protopanaxatriol type G and protopanaxadiol type G into G Rg2 and G Rg3, respectively. The amounts of G (Rg2 and Rg3) were dependent on each of the three extrusion process variables studied. The physical (expansion ratio, water absorption index, and water solubility index), pasting, and thermal properties of WGE samples were significantly affected by changes in extrusion process variables studied.
520 $a From studies on effects of baking processes (bread-baking and cookie-baking) on G of WF-GP blends, it was found that the temperatures used for bread- and cookie-baking could increase the amounts of extractable G Rb1, G Rc, and G Rd in the hard wheat-ginseng bread and soft wheat-ginseng cookie samples. Ginsenosides Rg2 and Rg3 were present only in the hard wheat-ginseng bread sample, indicating that not only the higher baking temperature (215°C) but also the longer baking time (24 min) used for bread-baking could cause the production of ginsenosides Rg2 and Rg3, as compared to cookie-baking conditions (205°C and 11 min).
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Michigan State University. $3 676168
773 0 $t Dissertation Abstracts International $g 69-04B.
790 $a 0128
790 1 0 $a Ng, Perry K. W., $e advisor
791 $a Ph.D.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3312671