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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/17312


    Title: Yam affects the antioxidative and gel-forming properties of surimi gels
    Authors: Been-Huang Chiang;Su-Tze Chou;Cheng-Kuang Hsu
    Contributors: 保健營養生技學系
    Keywords: yam;surimi;antioxidation;texture
    Date: 2005
    Issue Date: 2012-11-26 10:31:22 (UTC+8)
    Abstract: "The antioxidative activities and textural properties of pollock surimi gels containing four
    different yams were determined to evaluate the potential of using yam as a health ingredient and an
    alternative source for starch in surimi-based seafoods. Surimi gels containing 20% fresh yam showed
    higher α,α-diphenyl-β-pricryl-hydrazyl (DPPH) radicals scavenging activities and total phenolic contents
    than the gels without yam. Two tested cultivars, 70W34 and 70W35, did not show significant reductions
    in antioxidative activities when used in surimi gel while three other cultivars revealed species-dependant
    declines in both the DPPH scavenging activities and total phenolic contents. The surimi gel containing
    the cultivar 70R20 showed the highest breaking forces and deformations. In general, 20% fresh yam could
    be used to form a yam-containing surimi gel having similar textural properties with a potato starch
    containing pollock surimi gel. The dried yam powders might be used at the amount of 30% fresh yam
    equivalent without causing significant losses of the textural properties of pollock surimi gels.
     2005 Society of Chemical Industry"
    Relation: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 85(14):2385-2390.
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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