椰棗濃縮纖維對牛肉漢堡之化學組成、實用性及品質之影響   全文下載

Date Fiber Concentrate: Chemical Compositions, Functional Properties and Effect on Quality Characteristics of Beef Burgers

突尼西亞Deglet Nour生產之次級椰棗（質地較硬），化學組成與市售椰棗相似。萃取之椰棗濃縮纖維（Date Fiber Concentrate, DFC），依其化學組成及技術──實用性質（techno-functional properties）分類；結果顯示其具相當實用性。椰棗濃縮纖維之保水力（water binding capacities, WBC）和吸油力（oil binding capacities, OBC）分別高達15.82 g/g及11.31 g/g，數值高於許多已被發表之蔬果濃縮纖維。牛肉漢堡配方中添加椰棗濃縮纖維，可改善其烹調特性：增加烹調產量、減少烹調的收縮損耗、降低成本、且不影響口感。實驗結果顯示，乾燥椰棗（Phoenix dactylifera L.）果肉之潛在功能及經濟效益，足以作為膳食纖維之新來源。"

Chemical composition of second-grade dates (with hard texture) from Tunisian Deglet Nour cultivar was similar to that of commercial dates. Date fiber concentrate (DFC) was extracted and characterized in terms of chemical composition and techno-functional properties. DFC showed interesting functional properties. In fact, it presented high water binding capacities (WBC) and oil binding capacities (OBC) reaching 15.82 g/g and 11.31 g/g, respectively. These values were higher than those reported for the most fruits and vegetable fiber concentrates. The use of DFC in beef burger formulations improves cooking properties, e.g. increase cooking yield and decrease shrinkage and minimize production cost without negatively affecting their sensory properties. Results indicate the potentially functional and economic utility of Phoenix dactylifera L. flesh from dry dates as new source of dietary fiber.