Budget Amount *help |
¥7,150,000 (Direct Cost: ¥5,500,000、Indirect Cost: ¥1,650,000)
Fiscal Year 2010: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2009: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2008: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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Research Abstract |
To identify suitable conditions for thermal processing of Chinese quince fruit which maximize the effect of the functional compounds, changes in semi-purified components during heating and evaluation of the quality and functional potential of thermal-processed products were investigated. Heat treatment caused break-down of procyanidin polymers that resulted in the increment of low molecular compounds, free radical scavenging capacity and red color intensity as well as solubilization and degradation of pectin. Quality and functionality of jelly and paste made from Chinese quince seemed to be improved with extended boiling times of 2-4 hours.
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