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6ӱGөQJEӝWWKӏW WUiLÿLӅXAnacardium occidentale L.) ÿӇVҧQ[XҩWPuVӧLJLjX[ѫ
Use of Cashew (Anacardium occidentale L.) fruit in the production of high fiber pasta
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Trang 57Ï07Ҳ7/8Ұ19Ă17+Ҥ&6Ƭ
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Trang 6ABSTRACT
To make use of the by-products of the cashew nut industry, this research focused on the addition of cashew apple powder in the production of high fibrous pasta This product had many health and economic benefits Cashew apple powder showed high total dietary fiber content (48,6±2,1g/100g dry matter), high total phenolic compound content (7.101±119 mgGAE/100g dry matter), and strong antioxidant activity ȝ07(g dry matter via DPPH assay and ȝ07(JGUy matter via FRAP assay)
When decreasing sieve size of the cashew apple powder from 40mesh (0,400mm) to 100mesh (0,149mm), the pasta product had its total phenolic compound content and antioxidant activity increased meanwhile others chemical compounds remain unchanged Also the pasta noodle got a darker color while structure and cooking quality became more closely to the control sample
Increasing the addition level of cashew apple powder from 5% to 20% led to the increase of fiber, lipid, total carbohydrate, phenolic content and antioxidant activity while the protein and starch content decreased Furthermore, with increase of the level of cashew apple powder in the blend composition, the cooking loss increased but the optimum cooking time, water absorption index, swelling index, structure quality and overall acceptability decreased The pasta with the addition level 10% of cashew apple powder passed through 70mesh (0,210mm) sieve was the highest incorporation in the final product to gain the overall acceptability from customers
Trang 7/Ӡ,&$0Ĉ2$1
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Trang 11%ҧQJ7K{QJVӕPjXVҳFFӫDEӝWPuYjEӝWWKӏWWUiLÿLӅX 37
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Trang 12+uQKҦQKKѭӣQJFӫDNtFKWKѭӟFKҥWEӝWWKӏWWUiLÿLӅXÿӃQWtQKFKҩWFѫOêFӫDPuVӧL 43
Hình 4.3 ҦQKKѭӣQJFӫDNtFKWKѭӟFKҥWEӝWWKӏWWUiLÿLӅXÿӃQFKҩWOѭӧQJFҧPTXDQFӫDPuVӧL 45
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Trang 13FRAP: The ferric reducing ability of plasma - KҧQăQJNKӱVҳW FӫDKX\ӃWWѭѫQJ
IDF: Insoluble Dietary Fiber - &KҩW[ѫNK{QJKzDWDQ
SDF: Soluble Dietary Fiber - &KҩW[ѫKzDWDQ
TDF: Total Dietary Fiber ± &KҩW[ѫWәQJ
TPA: Texture Profile Analysis - 3KkQWtFKFҩXWU~F
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Trang 14&+ѬѪ1* 0ӢĈҪ8
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Trang 15Hình 1.1 1ăQJVX̭t s̫n xṷt h̩WÿL͉u nhân (ṱn) cͯa m͡t s͙ qu͙c gia trên th͇ giͣi QăP
Nguӗn: Data Player
7UiLÿLӅu là mӝt thӵc phҭm giàu GLQKGѭӥQJJLjX[ѫYjFiFFKҩWFyKRҥWWtQKVLQKKӑFcaoFyNKҧQăQJFKӕQJYLrPFKӕQJR[\KyD« [10, 11] 'ӵDYjRnhu FҫXWKӵFWӃ FӫDVҧQSKҭPPuVӧLFQJYӟLQJXӗQQJX\rQOLӋXGӗLGjRJLjXFiFKӧSFKҩW3KHQROLFFKҩWFKӕQJR[\KyDQKѭWUiLÿLӅXFK~QJW{LTX\ӃWÿӏQKWKӵFKLӋQÿӅWjL³1JKLrQFӭX EӝWWKӏWWUiLÿLӅXÿӇWKD\WKӃPӝWSKҫQEӝWPuWURQJVҧQ[XҩWPuVӧLJLjX[ѫ´0өFÿtFKFӫDQJKLrQFӭXOjWұQGөQJQJXӗQSKөSKҭPWUiLÿLӅXGӗLGjRÿӇӭQJGөQJYjRTX\WUuQKVҧQ[XҩWPuVӧLQKҵPWҥRUDVҧQSKҭPJLjX[ѫWӕWFKRVӭFNKӓHYjÿѭӧFQKLӅXQJѭӡL WLrXGQJFKҩSQKұQ
1ӝLGXQJQJKLrQFӭXJӗP QӝLGXQJchính:
NӝLGXQJĈiQKJLiFKҩWOѭӧng nguyên liӋu;
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Nӝi dung 3: Thí nghiӋm khҧo nghiӋm ҧQKKѭӣng cӫa tӹ lӋ thay thӃ bӝWWUiLÿLӅXÿӃn chҩWOѭӧng mì sӧi
Trang 16&+ѬѪ1* 7Ә1*48$1
2.1 Tбng quan vЧ FKҩW[ѫWURQJWKӵFSKҭP
2.1.1 Ĉ͓QKQJKƭDYjSKkQOR̩LFK̭W[˯WKFSḴP
ĈӏQKQJKƭDYӅFKҩW[ѫYүQFKѭDÿѭӧFWKӕQJQKҩWYjSKѭѫQJSKiSSKiWKLӋQFNJQJFKѭDÿѭӧFFKXҭQKyD
7KHRWUX\ӅQWKӕQJFKҩW[ѫÿѭӧF[iFÿӏQKWKHRFiFWKjQKSKҫQKyDKӑFQKѭFHOOXORVHhemicellulose, pectin và lignin 1ăP&RGH[ÿmF{QJEӕ ÿӏQKQJKƭDYӅFKҩW[ѫ là ³polymer carbohydrate FyWӯPѭӡLWLӇXSKҫQ WUӣOrQYjFKѭDEӏWKӫ\SKkQEӣLHQ]\PHQӝLVLQKWURQJUXӝWnon FӫDQJѭӡLYjWKXӝFFiFPөF sau:
Các polyme carbohydrate ăQÿѭӧc xuҩt hiӋn tӵ nhiên trong thӵc phҭm
Các polyme carbohydrate WKXÿѭӧc tӯ nguyên liӋu thӵc phҭm bҵng các biӋn pháp vұt lý, enzyme hoһc hóa hӑFYjÿѭӧc chӭng minh là có lӧLtFKVLQKOêÿӕi vӟi sӭc khӓe
Các polyme carbohydrate tәng hӧS ÿm ÿѭӧc chӭng minh là có lӧL tFK VLQK Oê ÿӕi vӟi sӭc khӓH´
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