A Study on the Development of Featured Products of Taiwan Red Plums
| Autor: | Mei-Ling Tung, 董玫伶 |
|---|---|
| Rok vydání: | 2013 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 101 Red plums need to be harvested in a short time when they are ripe. Nevertheless, red plums are hard to be stored and for sale in the same time. Farmers’ income will be decreased due to the situation mentioned above. Therefore, the study compared red plums in Kaohsiung area with different plums, and analyzed the scavenging power of DPPH、total phenols and anthocyanin contents. In addition, the study aimed to make six featured products and develop the standard module as a reference of spreading Kaohsiung typical featured products of red plums in the future. The result showed the content of soluble sugars of the Prunus fruits was in the range of 6~8°Brix whereas the plum jam was 42°Brix; the pH was in the range of 3.07~4.38; the malic acid content was in the range of 0.103~0.737%. For antioxidant capacity, the anthocyanin content in red plum jam (0.065 µmole/g) and red plum (0.061 µmole/g) were more than the others, the following was peeled red plum (0.036 µmole/g); the total phenol content of red plum jam and red plum were higher than the others, which shows 2.10 and 1.37 mg/g respectively; the scavenging power of DPPH of red plum jam (82.46%) and red plum (79.32%) were the highest as well. On the other hand, red plums were washed、pitted、peeled and then be frozen as the main materials of making other related featured products. The standard module has been created as the following. Consumer test indicated in the range of 3.56~4.33, it revealed consumers were acceptable with six featured products. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
| Externí odkaz: |
|