Effect of adding red yeast rice and chitosan on the in vitro bile acids and oilbinding ability of tou-hua
| Autor: | Chen, Ching-Jen, 陳慶真 |
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| Rok vydání: | 2014 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 102 In recent years, one can notice that diseases caused by the metabolic syndrome and obesity frequently rank among the top ten causes of death. In general, obesity is related to personal eating and exercise habits. The purpose of this study is the use of in vitro analysis to examine the red yeast rice (R) / chitosan (C) (1/3, 1/1 and 3/1) adsorption on common oils and bile acids. The results showed that higher degree of acetylation of chitosan led to the higher oil adsorption capacity.The 87%, DD chitosan can enhance the fat absorption to about1.5 times compared to that absorbed by 75%, DD chitosan. Laurice acid (C12:0) was absorbed more by chitosan than other fatty acids.Red yeast rice and chitosan effectively enhanced the bile acids adsorption capacity, and the optimum ratio was achieved at 1: 1(R:C). Finally, the red yeast mixture of chitosan (87% DD, R: C 1:1) was added the bean milk and effectively improved the quality, reduced the water loss and increased the yield of tou-hua. R/C tou-hua enhanced the oil absorption capacity and bile acids adsorption capacity by about 17% when compared with the control tou-hua.In addition, R/C tou-hua had good absorption capacity on laurice acid and myristic acid, the fatty acids that tend to raise the blood cholesterol level. In sensory acceptance, R/C tou-hua had better appearance, and the texture and overall acceptability were comparable to control tou-hua. R/C tou-hua showed positive results based on the in vitro absorption of bile acids and oil.These characteristics and its appealing color may make it a potential candidate for further research and development. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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