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|標題:||Storage stability of monascal adlay|
|期刊/報告no：:||Food Chemistry, Volume 90, Issue 1-2, Page(s) 303-309.|
|摘要:||Monascus purpureus was inoculated into cooked adlay and new products, monascal dehulled adlay (MDA) and monascal polished adlay (MPA), were produced after fungal fermentation. MDA contained higher protein and lower carbohydrate contents than MPA. However, no difference was found in crude ash, fat and fibre contents. During storage at 25 degreesC, the acid and peroxide values of these two products significantly increased at month six. At months 0-3, the contents of coixenolide, monacolin K and gamma-aminobutyric acid in MDA and MPA were in the range of 532-540 mugg(-1), 1.05-1.13 mgg(-1) and 489 similar to 497 mugg(-1), respectively, but at month six, decreased to 487-497 mugg(-1), 0.71-0.84 mgg(-1) and 397-419 mugg(-1), respectively. Three major fatty acids found were in descending order of oleic, linoleic and palmitic acids. At month six, the percentages of oleic and linoleic acids significantly decreased. Based on the results obtained, MDA and MPA were slightly different in proximate composition and comparable in their content of functional components and their fatty acid profiles. Also, these two products were shelf stable at 25 degreesC for three months. (C) 2004 Elsevier Ltd. All rights reserved.|
|Appears in Collections:||食品暨應用生物科技學系|
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