Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61800
DC FieldValueLanguage
dc.contributor.author毛正倫zh_TW
dc.contributor.authorLin, L.Y.en_US
dc.contributor.authorLiu, H.M.en_US
dc.contributor.authorYu, Y.W.en_US
dc.contributor.authorLin, S.D.en_US
dc.contributor.authorMau, J.L.en_US
dc.date2009zh_TW
dc.date.accessioned2014-06-09T06:25:52Z-
dc.date.available2014-06-09T06:25:52Z-
dc.identifier.issn0308-8146zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/61800-
dc.description.abstractCommon buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour to make buckwheat enhanced wheat breads. Proximate composition, physical quality, functional components and antioxidant properties of buckwheat enhanced wheat breads were analysed and compared with those of white bread. Specific volumes of three breads were 6.10-6.75 cm(3)/g. Buckwheat enhanced wheat bread showed lower lightness and whiteness index values and higher redness and yellowness values. On a seven-point hedonic scale, all sensory results were 5.33-5.91, indicating that three breads were moderately acceptable. No differences were found in appearance, colour and overall sensory attributes for three breads, whereas both buckwheat enhanced wheat breads were rated higher in flavour and mouth feel. Buckwheat enhanced wheat bread contained more rutin and quercetin as expected. Buckwheat enhanced wheat bread was good in antioxidant activity, reducing power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability with unhusked buckwheat enhanced wheat bread being the most effective. Overall, buckwheat enhanced wheat bread could be developed as a food with more effective antioxidant properties. (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.language.isoen_USzh_TW
dc.relationFood Chemistryen_US
dc.relation.ispartofseriesFood Chemistry, Volume 112, Issue 4, Page(s) 987-991.en_US
dc.relation.urihttp://dx.doi.org/10.1016/j.foodchem.2008.07.022en_US
dc.subjectBuckwheaten_US
dc.subjectFagopyrium esculentumen_US
dc.subjectBreaden_US
dc.subjectRutinen_US
dc.subjectAntioxidant activityen_US
dc.subjectReducing poweren_US
dc.subjectScavenging abilityen_US
dc.subjectfagopyrum-esculentum moenchen_US
dc.subjectperformance liquid-chromatographyen_US
dc.subjectrutinen_US
dc.subjectgrainen_US
dc.subjectflavonoidsen_US
dc.subjectflouren_US
dc.subjectfooden_US
dc.subjectratsen_US
dc.titleQuality and antioxidant property of buckwheat enhanced wheat breaden_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/j.foodchem.2008.07.022zh_TW
item.languageiso639-1en_US-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.fulltextno fulltext-
item.openairetypeJournal Article-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
Show simple item record
 

Google ScholarTM

Check

Altmetric

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.