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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 | Christine Wan-Chun Li | en |
dc.contributor.author | 李婉君 | zh_TW |
dc.date.accessioned | 2021-05-19T17:50:32Z | - |
dc.date.available | 2022-08-25 | |
dc.date.available | 2021-05-19T17:50:32Z | - |
dc.date.copyright | 2017-08-25 | |
dc.date.issued | 2017 | |
dc.date.submitted | 2017-08-15 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/7697 | - |
dc.description.abstract | 近年來由於生活品質提升及生活型態改變,人們的生活習慣多趨向於缺乏運動及高糖高脂的飲食模式,進而導致高血壓、高血糖、高血脂、肥胖等慢性代謝疾病人口的增加。根據衛福部2016年國人十大死因統計發現,與代謝症候群相關疾病佔所有死因的31.2%,已超過癌症的27.7%,顯示代謝症候群已嚴重威脅國人健康,且代謝症候群會使患者罹患第二型糖尿病(type 2 diabetes mellitus, T2DM)的風險增加五倍,發展成心血管疾病(cardiovascular disease, CVD)的風險增加兩倍。改善代謝症候群可以從生活型態著手,其中飲食控管佔重要地位。為了降低餐後高血糖,選擇低GI(Glycemic index),亦即慢性消化澱粉(slowly digestible starch, SDS)含量較高的澱粉類食物較為合適。SDS的GI值較快速消化澱粉來得低,被分解成葡萄糖的速率較慢,能降低飯後高血糖以及胰島素分泌量,因而改善代謝症候群。因此本實驗目的為利用台灣糙薏仁為材料,測試不同加工方式對其慢性消化澱粉含量的影響,並找出能使慢性消化澱粉含量較高的加工條件,將此條件應用在產品開發,製作出適合給代謝症候群患者食用的糙薏仁產品。實驗結果顯示,蒸煮水量之影響不大,蒸煮時間越長則會提高薏仁澱粉消化速率,降低SDS,而冷藏有助於SDS含量提升,以SDS、快速消化澱粉(rapidly digestible starch, RDS)及感官品評等標準,最後篩選出以50度法一倍水量蒸煮15分鐘後冷藏一天為較佳的加工條件,且終產品之RDS顯著低於白飯,SDS則顯著高於白飯,具有控制血糖的潛力。 | zh_TW |
dc.description.abstract | In recent years, due to better life quality, people tend to live a sedentary lifestyle and have high-sugar or high-fat diet, which lead to increasing population with metabolic disorder, including hyperglycemia, hyperlipidemia, and hypertension. According to the top ten causes of death in 2016 reporter by Taiwan food and drug administration, metabolic syndrome (MetS) related disease have accounted for 31.2% of death, more than the 27.7% caused by cancer, indicating MetS has been a threaten for people’s health. Indeed, MetS has been shown to increase 5-fold risk for diabetes and 2-fold risk for cardiovascular disease. To decrease MetS, diet control is of importance, and starchy foods with more SDS is a good choice to lower the postprandial glucose. SDS exhibits lower GI than RDS and can release glucose slowly, thus it can decrease hyperglycemia and hyperinsulinermia after meal to improve metabolic syndrome. In this study, we aimed to test the influence of different processing conditions on starch digestibility and the content of SDS and RDS using Taiwan dehulled adlay, expecting to find out a condition that can retain more SDS and then adopt this condition to develop products that are suitable for metabolic syndrome patients. As the results showed, the amount of water added for steaming didn’t affect starch digestibility of adlay significantly, while SDS content decreased as the steaming time prolonged. In addition to that, refrigeration can reduce starch digestibility and increase SDS content. Using the content of SDS, RDS and the result of sensory evaluation as screening parameters, we selected an optimized process condition to obtain the final adlay product, which acquired significantly lower RDS content and higher SDS content than cooked rice, indicating the potential to control blood sugar after meal. | en |
dc.description.provenance | Made available in DSpace on 2021-05-19T17:50:32Z (GMT). No. of bitstreams: 1 ntu-106-R04641028-1.pdf: 10660313 bytes, checksum: bde27f702bcc93363e5160ffc0e49329 (MD5) Previous issue date: 2017 | en |
dc.description.tableofcontents | 目錄
中文摘要 IV Abstract V 前言 2 第一章 文獻回顧 3 第一節 代謝症候群 3 1.1 代謝症候群的發展 3 1.2 定義 3 1.3 盛行率 4 1.4 治療 5 第二節 薏仁 5 2.1 基本介紹 5 2.2 基本成分及功效 6 2.3 薏仁澱粉結構 6 第三節 慢性消化澱粉 7 3.1 定義 7 3.2 功效 7 3.3 影響消化特性之因子 9 第四節 抗性澱粉(resistant starch, RS) 10 第五節 澱粉體外消化方法學 11 5.1 人體澱粉消化過程 11 5.2 澱粉體外消化方法介紹與演變 12 5.3 澱粉體外消化三階段 13 5.4 體外消化系統 17 第二章 研究目的與實驗架構 19 第一節 研究目的 19 第二節 實驗架構 20 第三章 實驗材料與方法 21 第一節 實驗材料、藥品與器材 21 1.1 材料 21 1.2 藥品 21 1.3 器材 22 第二節 材料儲藏 23 第三節 澱粉體外消化實驗 23 3.1 澱粉體外消化 23 3.2 酵素液配製(需實驗當天配製) 26 3.3 關華豆膠溶液配製 26 3.4 Acetate acid buffer solution (0.1 M, pH 5.2)配製 26 3.5 80%酒精配製 27 3.6 葡萄糖標準溶液配製 27 第四節 總澱粉 27 4.1 總澱粉 27 4.2 KOH (2 M)溶液配製 28 4.3 Sodium acetate buffer (1.2 M, pH 3.8)配製 28 第五節 浸泡吸水率 28 第六節 蒸煮預實驗 28 第七節 米心率 29 第八節 樣品製備 29 第九節 冷凍乾燥 30 第十節 乾重 30 第十一節 直鏈澱粉含量 30 第十二節 感官品評 30 第十四節 生菌數 32 第十五節 統計方法 33 第四章 結果與討論 34 第一部分 薏仁澱粉基本構造 34 第一節 直鏈澱粉含量 34 第二部分 澱粉體外消化方法學 35 第一節 體外消化方法選擇 35 第二節 總澱粉 40 第三部分 產品加工條件篩選 43 第一節 浸泡吸水率預實驗 43 第二節 蒸煮預實驗 45 第三節 加工對薏仁澱粉消化之影響 52 第四節 感官品評 68 第五節 冷凍乾燥薏仁之澱粉消化 71 第六節 不同品種糙薏仁凍乾成品之澱粉消化比較 74 第七節 凍乾產品與薏仁一般吃法及白飯消化比較 76 第八節 安全性試驗—生菌數 78 第五章 結論 80 第六章 參考文獻 81 第七章 附圖 94 | |
dc.language.iso | zh-TW | |
dc.title | 不同加工條件對糙薏仁澱粉消化特性之影響及開發具改善代謝症候群功能之糙薏仁產品 | zh_TW |
dc.title | The effect of different processing conditions on starch digestibility of dehulled adlay and the development of product for attenuating metabolic syndrome | en |
dc.type | Thesis | |
dc.date.schoolyear | 105-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 江文章,陳宏彰,許瑞瑱 | |
dc.subject.keyword | 糙薏仁,慢性消化澱粉,快速消化澱粉,代謝症候群,低GI, | zh_TW |
dc.subject.keyword | adlay,slowly digestible starch (SDS),rapidly digestible starch (RDS),metabolic syndrome, | en |
dc.relation.page | 105 | |
dc.identifier.doi | 10.6342/NTU201703097 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2017-08-16 | |
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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