2010 Fiscal Year Final Research Report
Changes in functional compounds and their control during processing of medicinal fruit
| Project/Area Number |
20300240
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (B)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Shinshu University |
|---|
Principal Investigator |
HAMAUZU Yasunori Shinshu University, 農学研究科, 准教授 (90283241)
|
|---|
| Project Period (FY) |
2008 – 2010
|
| Keywords | カリン果実 / ポリフェノール / プロシアニジン / ペクチン / 加熱 / 熱水抽出エキス / 果肉ペースト |
|---|
| 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.
|
