開發新穎無咖啡因之飲品及其抗氧化能力之探討

• Main Author: 黃英毅
• Other Authors: 呂英震
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/26831272032951803969

碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === Abstract This study intended, soybeans、green coffee、okra seeds、adzuki beans as raw materials，the functional properties by crushing，roasted and extrac- tion，and other step. to explore roasted conditions (temperature: 200℃; time : 10、12、16、18、20 min) and extraction time (0.5 h、1.0 h、1.5 h), the supernatant of the four samples were subjected to the analysis of antio- xidant capacity (total phenols, DPPH radical scavenging capacity, ferrous ions chelating ability and reducing power), normal quilty properties (degree of color, pH) and sensory evaluation. The results showed that total phenolic content of the extracts of four samples, with green beans in roasted (200℃ / 16 min), extraction (1.5 h) under conditions of total phenol content 36.8 mg / g maximum. DPPH radical scavenging capacity to 89.4% of okra seed, other than for the test sample. Generation amount for the use of Prussian blue of reducing power measurement indicators, in addition to coffee, to restore the power of okra seeds 7,456 mg / g Vitamin C equivalent best. Ferrous ion chelating ability of the best adzuki beans. Sensory evaluation of the overall preference in acceptance of okra seeds of the best test results Based on the above, the samples were roasted remain functional after-treatment of significant antioxidant, can effectively enhance the antioxidant capacity of a sample of the aqueous extract, it was the potential to develop into non-caffeine alternative to the drink. Keywords: Soybean, Green coffee, Okra seed, Adzuki bean, Roast, Antioxidant activity