The Quality Change of Processed Adlay Product During Storage Period
Date Issued
2006
Date
2006
Author(s)
Liang, Yi-hsiang
DOI
zh-TW
Abstract
Adlay (Coix lachryma-jobi L.var. mayuen Stapf) is the herbage of the grass family. Many researches have referred that adlay possesses some physiological activities and have a lot of health benefits to the human body. Some processors make adlay as main raw material with burdock, licorice root and ganoderma to become health food by extrusion. The aim of the present study was to obtain the information on the storage stability of the product. Following the guideline of health food stability tests of Department of Health, Executive Yuan, R.O.C., we designed the six-month long-term (25℃ / 60%RH) and accelerated (40℃ / 75%RH) storage tests to evaluate the storage stability by analyzing the change of the effective and indicative components.
The moisture, ash, crude fat, crude protein, dietary fiber and triterpenoids showed no significant difference during the storage period (p>0.05). In the long-term test, the peroxide value, stigmasterol and β−sitosterol had significant difference after storage for three months (p<0.05). The coixenolide, acid value, campesterol, total polyphenols, and showed significant difference after storage for six months (p<0.05). The fatty acids showed no significant difference after storage for six months (p>0.05). In the accelerated test the peroxide value, fatty acid, campesterol, stigmasterol, β−sitosterol, and coixenolide showed significant difference after storage for two months (p<0.05). The acid value and total polyphenols showed significant difference after storage for four months (p<0.05). The change of the peroxide value showed that the storage stability of the health food still requires improvement.
The moisture, ash, crude fat, crude protein, dietary fiber and triterpenoids showed no significant difference during the storage period (p>0.05). In the long-term test, the peroxide value, stigmasterol and β−sitosterol had significant difference after storage for three months (p<0.05). The coixenolide, acid value, campesterol, total polyphenols, and showed significant difference after storage for six months (p<0.05). The fatty acids showed no significant difference after storage for six months (p>0.05). In the accelerated test the peroxide value, fatty acid, campesterol, stigmasterol, β−sitosterol, and coixenolide showed significant difference after storage for two months (p<0.05). The acid value and total polyphenols showed significant difference after storage for four months (p<0.05). The change of the peroxide value showed that the storage stability of the health food still requires improvement.
Subjects
薏仁
貯存
安定性
adlay
storage
stability
SDGs
Type
thesis
File(s)![Thumbnail Image]()
Loading...
Name
ntu-95-R93641023-1.pdf
Size
23.53 KB
Format
Adobe PDF
Checksum
(MD5):6f3ac963f0ac4c3decccc3fed0849749