English  |  正體中文  |  简体中文  |  Items with full text/Total items : 91911/107148 (86%)
Visitors : 18254576      Online Users : 323
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version

    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/8407

    Title: Grape wine lees improves the rheological and adds antioxidant properties to ice cream
    Authors: Hwang, JY;Hwang, Jean-Yu;Shyu, YS;Shyu, Yung-Shin;Hsu, CK;Hsu, Cheng-Kuang
    Contributors: 保健系
    Keywords: Grape wine lees;Ice cream;Antioxidant;Rheological property;FAT DESTABILIZATION;CONSTITUENTS;EXTRACTS;SEED
    Date: 2009-01
    Issue Date: 2010-03-26 10:46:28 (UTC+8)
    Publisher: Asia University
    Abstract: The effect of adding grape wine lees (GWL) (50, 100 and 150 g kg(-1), wet weight basis) on the rheological and antioxidant properties of ice cream was evaluated to determine the potential of using GWL as a value-added ingredient in ice cream. Black queen grape was selected because it was the only species for red winemaking in Taiwan. The addition of GWL decreased the specific gravity, pH, melting Fate, firmness, lightness and the amount of freezable water in ice cream, but increased the viscosity, yellowness and fat destabilization in a dose dependent circumstance. However, the ice cream with high GWL contents (100 and 150 g kg(-1)) also showed unpleasant effects, such as the decrease of overrun and the increase of particle size of fat globule. The level of 50 g kg(-1) was applicable because it improved the functionality without the disadvantages in the overrun and particle size. Furthermore, GWL significantly increased the DPPH radical scavenging activity and reducing power of ice cream, and also its inhibitory effect toward the oxidation of human erythrocyte membrane. It appeared that the antioxidants in GWL were quite stable to the process of ice cream making. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
    Relation: LWT-FOOD SCIENCE AND TECHNOLOGY, 42(1):312-318.
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

    Files in This Item:

    File Description SizeFormat
    324.doc36KbMicrosoft Word253View/Open

    All items in ASIAIR are protected by copyright, with all rights reserved.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback