輕鬆一下聽音樂:

Jesse Cook - Rattle and Burn Live

http://tw.youtube.com/watch?v=wgSfs5PKnKI&feature=related

http://tw.youtube.com/watch?v=wgSfs5PKnKI&feature=related

http://tw.youtube.com/watch?v=wgSfs5PKnKI&feature=related

http://tw.youtube.com/watch?v=wgSfs5PKnKI&feature=related

營養學英翻中

Summary
Jackfruit ( Artocarpus heterophyllus Lam.) is one of the most popular tropical fruits grown in Asia. The objective of this study was to compare physico-chemical properties of native flour and starch from jackfruit seeds (A. heterophyllus) to commercially modified starches (Novation 2300 and Purity 4). The colour of jackfruit seed starch was lighter than the Novation 2300 starch but darker than the Purity 4 starch. The jackfruit seed starch had a narrower gelatinization temperature range than Purity 4 and required less gelatinization energy compared with modified starches. The peak viscosity of jackfruit seed starch was lower than commercially modified starches. Likewise, setback viscosity, swelling power and solubility of jackfruit seed starch showed similar trends. Results from this study suggest that native starch from jackfruit seed could be used as an alternative for modified starches in a system needing starch with a high thermal and/or mechanical shear stability.

摘要
波羅蜜果 (Artocarpus heterophyllus Lam.) 是亞洲最受歡迎的熱帶水果之一，本研究目的在比較波羅蜜果種子其天然澱粉應用於商用澱粉產品的生理化學性質 (Novation 2300 and Purity 4) 。波羅蜜果種子澱粉的顏色就 Novation 2300 澱粉的顏色更淡。波羅蜜果種子澱粉較純度 4 有更小的凝膠作用溫度範，跟成變更的澱粉比較下，需較低的凝膠作用溫度。波羅蜜果種子澱粉的我們黏度峰值，則較市售經成份改變的澱粉更低。同樣地，波羅蜜果種子澱粉的黏度消減值、膨脹度和可溶度顯示有類似的趨勢。本研究結果顯示波羅蜜果種子的天然澱粉，可作為具高溫和 / 或機械剪力穩定性的成份修改 ( 譯者解釋：為市售需要而特別修改原有的天然成份 / 也就是食物加工處理 ) 的澱粉替代品。