Studies on the application of carotenoid from vegetable and fruit for steamed bread manufacturing and their stability during storage

• Main Authors: Juhn-Heng Yang, 楊鈞恆
• Other Authors: Tzou-Chi Huang
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/08275197386362168963

碩士 === 國立屏東科技大學 === 熱帶農業暨國際合作系所 === 97 === The oxidation resistance and the Vitamin A activeness of carotenoid to the importance of human body, was confirmed gradually after many year unceasing research. Because majority fruits and vegetables contain the different type and content carotenoid, more than more fruits and vegetables which have rich carotenoid, has been studied and application in the drink, food supplement or makes the canned food. However, the present research and application are as if few to the staple food class product aspect. Due to the fast food and the simplification diet tendency, often cause Vitamin A the ingestion insufficiency in Taiwan. To research and the application for the staple food class product add carotenoid may have assistance to increases carotenoid ingestion quantity. This study use carrot, pumpkin and tomato which abound in Taiwan and so on rich carotenoid fruits and vegetables, applies in the steamed bread dyeing, and does with the artificial food coloring compares. The result discovered that, in the color comparison, the yellowness of pumpkin steamed bread is highest, carrot steamed bread is second. Carrot bread is closest to white steamed bread which compares in texture properties. Carrot steamed bread has highest carotenoid content. Therefore, the natural dyeing materials in this study, carrot is most has the substitution value to the artificial pigment. However, the performance of pumpkin steamed bread in the yellowness, relatively color and texture properties stable during storage, pumpkin is the material which is worth considering too. The possibility of combining carrot and pumpkin should have the value in further studies.