| Summary: | 碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 101 === Sorghum distilled residue (SDR) contained bioactive components is brewed byproduct of kaoliang spirit. But SDR had bitter, astringent, sour and special brewing flavor. It was used in animal fodder or compost. This study was to screening the bioactive components, physical properties of SDR dried by oven 80℃ during storage and to develop the atlization of SDR powder.
The physical properties of SDR powder was stored at 25℃ until 90 days. The resistant starch (RS) comtent were more than 7% but the amylose content was lowered in SDR power during 3090 days. The swelling power and solubility increased in the storage time. The water absorption capacity, water activity and color were not significantly different. Storage of SDR powder after 30-90 days; the total polyphenol content and total flavones were the highest in that of SDR powder stored in 90 days and the total anthocyanin was the highest in that of SDR powder stored in 60 days. The total tannins have no significant difference in SDR power stored 30-90 days. The chelating ability of ferrous and 1-1Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity were the best in that of stored 0 days, followed was that of stored in 60 days.
The SDR powder was as raw materials to replaced 10%, 20% and 30% flour and 23%, 30% and 38.5% flour to manufacture cookies and nutrition bars, respectively. SDR powder replacemant products had lowcalories and highfiber than that of flour products. The resistant starch content and crude fiber content were increased when the SDR power replaced increased. Nutrition bars made of SDR powder replaced 38.5% flour were ditery fiber food. Using in vitro experiment to estimate glycemic index (GI) for the SDR powder replaced flour cookies and nutrition bars, the eGI were 44.13-45.36 and 47.04-51.20, reapectively. All of them were belong to low-GI food.
To evaluate the appearance, texture, flavor, taste and acceptability between cookies made from SDR replaced and flour, SDR nutrition bars, and flour nutrition bars, respectively, all the characteristics have no significant difference between SDR powder replaced cookies and flour made cookies. The SDR powder replaced nutrition bars and flour made nutrition bars have no significant difference in all above characteristics. Therefore, the SDR powder can replace the partical flour to manufacture products.
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