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研究生:艾藍雅
研究生(外文):Aranya Salamuang
論文名稱:添加黑豆粉對凝態優格品質的影響
論文名稱(外文):Effects of adding black bean powder on set-yogurt quality
指導教授:陳彥伯陳彥伯引用關係
指導教授(外文):Yen-Po Chen
口試委員:陳詠宗林幼君
口試日期:2023-07-21
學位類別:碩士
校院名稱:國立中興大學
系所名稱:動物科學系所
學門:農業科學學門
學類:畜牧學類
論文種類:學術論文
論文出版年:2023
畢業學年度:111
語文別:英文
論文頁數:68
外文關鍵詞:black bean powderyogurtanti-oxidation
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Abstract i
Content iii
List of Tables v
List of Figure vi
Chapter 1 Introduction 1
1.1 Introduction 1
Chapter 2 Review Literature 2
2.1 Definition of yogurt 2
2.2 The benefits of yogurt 2
2.3 Probiotics 3
2.4 Prebiotics 8
2.5 Black bean 9
2.6 Dietary fiber of black bean 11
2.7 Black bean as prebiotic 11
2.8 Antioxidative activity 12
2.9 Anthocyanin 14
Chapter3 Material and Method 16
3.1 Material 16
3.2 Method 19
Chapter 4 Result and discussion 27
4.1 The effect of adding black bean powder on yogurt fermentation 27
4.2 Effects of adding black bean powder on quality of yogurt during storage 33
Chapter 5 Conclusion 61
Conclusion 61
Chapter 6 Reference 62
Reference 62
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