Enrichment of functional ingredients of a sweet potato <I>Syochu</I> distillery by–product treated by hydrothermal reaction

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  • 水熱反応によるサツマイモ焼酎粕の機能性の向上
  • スイネツ ハンノウ ニ ヨル サツマイモ ショウチュウ カス ノ キノウセイ ノ コウジョウ
  • Enrichment of functional ingredients of a sweet potato <I>Syochu</I> distillery by&ndash;product treated by hydrothermal reaction

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Abstract

Amounts of Syochu distillery by–product(SDB) have increased recently according to the demands for Syochu in Japan. SDB was reported to have high nutritious and physiological functions. Sabsequently effective utilization was requested from the viewpoint of ecology. Especially, supernatants of SDB have been researched recently with various kinds of nutritious and functional ingredients to make new drinks and foods as new basic materials. We researched the hydrothermal reaction to this SDB to produce oligosaccharide and promote functional properties. Supernatants of SDB treated by hydrothermal reaction showed significantly lower waste–like smell and higher Bifidobacterium activity and DPPH radical scavenging activity than controls, and the content of resistant starch to digestive starch was increased. The main components of oligosaccharide was xylo–oligosaccharide. The resultant sweet potato SDB treated by hydrothermal reaction(160–180°C, 5–10min) is recognized to be a signifi cant material which can be used to produce healthier foods and drinks.

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