請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/21459完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 謝淑貞(Shu-Chen Hsieh) | |
| dc.contributor.author | Chieh Chung | en |
| dc.contributor.author | 鍾頡 | zh_TW |
| dc.date.accessioned | 2021-06-08T03:34:43Z | - |
| dc.date.copyright | 2019-08-13 | |
| dc.date.issued | 2019 | |
| dc.date.submitted | 2019-08-02 | |
| dc.identifier.citation | 衛生福利部食品藥物管理署。台灣食品成分資料庫2018年版。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/21459 | - |
| dc.description.abstract | 根據107年衛福部公告之十大死亡原因，心血管相關疾病排名第二，而血脂異常為風險因子之一，在102-105年國民營養健康狀況變遷調查顯示，19歲以上成人血脂異常盛行率13-27%，研究顯示血脂異常可透過生活習慣如飲食改善。本實驗室先前使用糙薏仁為原料並透過擠壓加工方法開發出低升糖指數產品，然而其硬度高不易咀嚼較難接受，因此決定將產品研磨成粉以符合市場需求，透過澱粉體外消化性試驗評估升糖指數、掃描式電子顯微鏡觀察產品表面孔洞，以及分析產品的糊化程度當作最終加工條件的選擇標準，最後將此產品進行為期12週的非盲性血脂異常的人體試驗。
結果顯示糙薏仁即食終產品屬於中升糖指數且完全糊化，人體試驗的結果顯示，總膽固醇(TC)異常的組別經過12週的飲食介入後，TC及三酸甘油酯(TG)皆顯著下降，此外，在50-74歲低密度脂蛋白膽固醇(LDL-C)異常的組別中，第12週時TC、TG及LDL-C皆顯著下降，而高密度脂蛋白膽固醇(HDL-C)異常的組別以女性進行探討，第8週時HDL-C比基準值顯著上升，第12週時無統計上差異但有上升趨勢，TG異常組別之TC/HDL-C及LDL-C/HDL-C的比值在第8週顯著下降到第12週時有下降趨勢，但因此組樣本人數較少較不具代表性。綜合上述結果，本產品對於改善中老年族群之TC及LDL-C有較佳的功效，具有改善因血脂異常造成的心血管疾病之潛力，可做為日後申請健康食品之依據。 | zh_TW |
| dc.description.abstract | According to the report of NASHIT 2013-2016, the prevalence of dyslipidemia is 13-27%. In recent researches, dyslipidemia is a risk factor of cardiovascular disease and can be controlled by lifestyle change such as dietary intake. Our research team has developed low glycemic index dehulled adlay instant products by extrusion processing. Because the products are too hard to consume, we thus change the product form by grinding to fit the market demand. There are two aims of the study, first, to evaluate the glycemic index of the final products by in vitro digestibility assay. The information of fine morphology of the final product was explored by scanning electron microscope and the degree of gelatinization was also examined to choose the best manufacturing condition. Second, test the effect of the product on blood lipid control by performing a human study.
The results reveal that our product has medium glycemic index although it has been fully gelatinized. After a 12- week intervention, TC abnormal group showed that TC and TG significantly decreased, besides, LDL-C abnormal group at ages from 50 and 74 years old exhibited significant decrease in TC, TG and LDL-C. In addition, HDL-C abnormal group showed significant increase of HDL-C after intervention for 8 weeks, however, after 12-week intervention, the statistical significance no longer exists but still has an increase trend. In TG abnormal group, the mean levels of TG decreased without a significant difference due to a small sample size. In conclusion, our product displays a potential for controlling blood lipids and especially effective in middle-old aged population. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-08T03:34:43Z (GMT). No. of bitstreams: 1 ntu-108-R06641033-1.pdf: 3952461 bytes, checksum: 798be2d066adb92e30ea920a6a51b64a (MD5) Previous issue date: 2019 | en |
| dc.description.tableofcontents | 第一章 前言 1
第二章 文獻探討 2 第一節、脂質的代謝 2 一、脂質的消化與吸收 2 二、血液中脂質的運輸 3 三、血脂異常之分類 6 四、調節血脂保健食品市場調查 10 第二節、澱粉消化特性 11 一、胰島素與脂肪代謝 11 二、澱粉的分類與升糖指數 11 三、影響澱粉消化的因素 13 第三節、薏苡簡介 15 一、薏苡的營養成分 15 二、薏苡與調節血脂 16 第三章 研究目的與實驗架構 18 第一節、研究目的 18 第二節、實驗架構 19 第四章 實驗材料與方法 20 第一節、實驗材料 20 一、材料 20 二、化學藥品及試劑 20 三、器材與儀器設備 20 第二節、實驗方法 22 一、澱粉體外消化性試驗 22 二、熱性質分析 25 三、掃描式電子顯微鏡 25 四、人體試驗 26 第五章 結果與討論 30 第一節、糙薏仁粉的消化特性分析 30 一、以體外消化法評估不同擠壓加工條件之糙薏仁粉末的升糖指數 30 二、不同擠壓加工條件之糙薏仁產品的微型結構觀察 34 三、不同擠壓加工條件之糙薏仁產品的熱性值分析 38 四、擠壓加工條件選擇小結 40 第二節、人體試驗結果分析 41 一、受試者基本資料 41 二、糙薏仁終產品對總膽固醇的影響 46 三、糙薏仁終產品對低密度脂蛋白膽固醇的影響 51 四、糙薏仁終產品對高密度脂蛋白膽固醇的影響 59 五、糙薏仁終產品對三酸甘油酯的影響 63 六、糙薏仁終產品對脂質代謝影響 67 第六章 結論 70 第七章 參考文獻 71 第八章 附錄 81 | |
| dc.language.iso | zh-TW | |
| dc.title | 以擠壓加工開發之糙薏仁即食產品對升糖指數特性分析及評估其對人體血脂之影響 | zh_TW |
| dc.title | Effects of dehulled adlay instant product by extrusion on glycemic index profiles and blood lipids in dyslipidemic subjects | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 107-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 黃智興(Tze-Sing Huang),郭靜娟(Ching-Chuan Kuo),陳億乘(Yi-Chen Chen) | |
| dc.subject.keyword | 血脂異常,糙薏仁,澱粉體外消化性試驗,升糖指數,人體試驗, | zh_TW |
| dc.subject.keyword | dyslipidemia,dehulled adlay,in vitro digestibility of starch,glycemic index,clinical trial, | en |
| dc.relation.page | 86 | |
| dc.identifier.doi | 10.6342/NTU201902342 | |
| dc.rights.note | 未授權 | |
| dc.date.accepted | 2019-08-02 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| 顯示於系所單位： | 食品科技研究所 | |
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