https://scholars.lib.ntu.edu.tw/handle/123456789/93180
標題: | Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan | 作者: | Chen, I-NAN Ng, C.C. Wang C.Y. Chang T.L. |
公開日期: | 八月-2009 | 起(迄)頁: | 57-66 | 來源出版物: | International Journal of Food Sciences and Nutrition | 摘要: | The present study evaluated functional properties of lactic-fermented ginger products. Three Zingiberaceae species were used as the substrate for fermentation using three lactic acid bacteria. The fermentation process ended 35-40 h after inoculation and reached a pH value of 3.5-4.0. Total antioxidant performances were 68-75%, and were best observed using Bifidobacterium longum as the starter in three ginger samples. DPPH scavenging was on average 70%, with free radical anion scavenging and peroxide removal effects of 30.6% and 43.7%, respectively. The product acceptance survey showed that the 100% fermented juice without a mixture with non-fermented ginger juice obtained the highest score in overall performance. The lactic-fermented Vanoverberghia and Hedychium ginger species retained an antioxidant activity and DPPH scavenging activity of on average 70%. This study may suggest a new way of ginger food processing with high functionality. Also, it may help to popularize the growing and processing of endemic ginger plants in Taiwan. |
URI: | http://ntur.lib.ntu.edu.tw//handle/246246/258610 | DOI: | 10.1080/09637480802375531 |
顯示於: | 園藝暨景觀學系 |
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Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan陳義男sci002.pdf | 142.74 kB | Adobe PDF | 檢視/開啟 |
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