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Heat Treatment effects on In Vitro Digestibility of Sweet Pumpkin Flour and its Food Quality
Ha-Eun Han,Bit-Ha-Neul Choi,Duyun Jeong,Hyun-Jung Chung 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study investigated the effect of various heat treatments on the in vitro digestibility characteristics of sweet pumpkin flour and its application on muffin and noodle. The pumpkin flour was heat-treated by oven baking (OB), microwaving (MW), and steaming (ST). All heat-treated pumpkin flour showed relatively greater amount of resistant starch (RS) with ∼35.3% and OB pumpkin flour exhibited higher RS content than MW and ST pumpkin flours. The pumpkin noodles made with varying amount of OB pumpkin flour (0, 10, 15, and 20%) showed similar sensory acceptability with control noodle with 100% wheat flour. Noodles with 15% of pumpkin flour were the most favorable in appearance and texture. Adding more OB pumpkin flour raised the level of RS in noodles. The muffins prepared with OB pumpkin flour (30%), waxy rice flour (20%), and wheat flour (50%) had greater overall acceptability than control muffin with 100% wheat flour in sensory evaluation. Furthermore, the pumpkin muffin had comparatively higher RS content than control muffin.