南瓜粉製造與其加工之研究
Other Title
Effect of Pumpkin Lines and Fruit Processing Techniques on Quality of Pumpkin Flour
Journal
台灣農業研究
Journal Volume
60
Journal Issue
1
Pages
49-60
Date Issued
2011-03-05
Date
2011-03-05
Author(s)
Abstract
市售南瓜及農試所育成之6種南瓜品系以熱風乾燥及低濕乾燥法進行南瓜粉之製作，以增加南瓜多元化利用性，並以色澤、粉體密度、水溶性及吸水性指標進行粉體物化性質分析，篩選最佳製粉品系及建立最適乾燥條件。
One commercial cultivar and six breeding lines of pumpkin (Cucurbita spp.) planted in Taiwan Agricultural Research Institute (TARI), Council of Agriculture were used to study effect of pumpkin lines and manufacturing process on quality of pumpkin flour. Pumpkin flours were prepared from fruits by the hot air-drying technique or the dehumidification drying technique.
Subjects
南瓜粉
熱風乾燥
低濕乾燥
Pumpkin
Cucurbita spp.
Pumpkin flour
Hot air drying
Dehumidification drying
Publisher
農業試驗所
Type
journal article
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