Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61843
標題: Taste quality of monascal adlay
作者: Tseng, Y.H.
毛正倫
Yang, J.H.
Chang, H.L.
Mau, J.L.
關鍵字: Monascus;adlay;monascal adlay;soluble sugars;free amino acids;5;'-nucleotides;var ma-yuen;hypocholesterolemic agent;monacolin-k;reductase;food;rats;mold;mevinolin;inhibitor;coenzyme
Project: Journal of Agricultural and Food Chemistry
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 52, Issue 8, Page(s) 2297-2300.
摘要: 
Monascus purpureus was inoculated into cooked adlay, and a new product was produced after fungal fermentation. Contents of crude ash, fat, fiber, and protein in the inoculated products [monascal polished adlay (MPA) and monascal dehulled adlay (MDA)] were much higher than those in the uninoculated controls [polished adlay (PA) and dehulled adlay (DA)]. Only carbohydrate content was notably higher in DA and PA. The three soluble sugars and polyol found were arabitol, galactose, and glucose. The contents of total soluble sugars and polyol were in the descending order of DA PA (79.6 and 79.1 mg/g, respectively) > MDA (59.8 mg/g) > MPA (53.5 mg/g). The total free amino acid contents ranged from 8.60 to 14.11 mg/g and occured in the descending order of MDA similar to MPA > DA > PA. Contents of bitter components (4.07-7.61 mg/g) were high as compared to monosodium glutamate-like and sweet components, in the descending order of MDA similar to MPA > DA > PA. No flavor 5'-nucleotides were found. On the basis of the results obtained, monascal adlay products might give a bitter perception.
URI: http://hdl.handle.net/11455/61843
ISSN: 0021-8561
DOI: 10.1021/jf035421p
Appears in Collections:食品暨應用生物科技學系

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