• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>International Conference on Social, Applied Science and Technology in Home Economics >Culinary Model Innovation on Some Bitter Melon Cultivar (Momordica Charantia L.) Cultivar with High Pectin, Protein, and Diosgenin Characteristics
【24h】

Culinary Model Innovation on Some Bitter Melon Cultivar (Momordica Charantia L.) Cultivar with High Pectin, Protein, and Diosgenin Characteristics

机译：具有高果胶，蛋白质和二烯素特征的诸如苦瓜品种（MOMORDICA Charantia L.）品种的烹饪模型创新

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The culinary model of bitter melon that has developed so far has been directed towards functional food and is widely processed using conventional methods that are boiled, steamed or sauted. This conventional processing method is also taught to students of the Catering Education Study Program at several universities and at the Vocational High Schools in Indonesia. This study aims to investigate the physico-chemical characteristics, especially for pectin and protein as well as organoleptic characteristics of pare fruit innovation. This research was conducted by observing and experimenting on several bitter gourd models. The results of the study revealed that the changes that occurred in the pare fruit culinary innovation were found in the processing method and product results. Results Bitter melon culinary innovations have the characteristics of a longer shelf life and are processed using conventional methods. The creativity of processing pare fruit product innovation is sourced from the study of food science and technology that has not been widely studied as a basic science in culinary learning as part of culinology. The research also revealed that bitter melon with physico-chemical characteristics high in pectin and high in protein after undergoing culinary processing did not experience significant changes. This is interesting to be used as one food source that can prevent several kinds of degenerative diseases such as coronary heart disease and cancer.
机译：到目前为止已经开发的苦瓜的烹饪模型已经针对功能性食品，并使用煮沸，蒸或释放的常规方法广泛加工。这种传统的加工方法还教授了几所大学的餐饮教育学习计划的学生和印度尼西亚的职业高中。本研究旨在探讨果胶和蛋白质的物理化学特性，尤其是Pare Fruit Innovation的感官特征。通过观察和试验几个苦葫芦模型来进行这项研究。该研究结果表明，在加工方法和产品结果中发现了Pare Fruit烹饪创新中发生的变化。结果苦瓜烹饪创新具有更长的保质期的特点，并使用常规方法处理。加工削减水果产品创新的创造力来自于食品科学和技术的研究，尚未被广泛研究为烹饪学习的基础科学。该研究还揭示了在进行烹饪加工后果胶和蛋白质高果胶和高蛋白质的苦瓜，并没有经历重大变化。这是有趣的，可以用作一种可以预防冠心病和癌症等几种退行性疾病的食物来源。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号