生薬および食物繊維を含むオリゴドリンクの特性について(第3報)
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概要
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Soybean Oligosaccharide extract (SOE), water-soluble dietary fibers such as indigestible dextrin (Pine Fibre), Polydextrose and its improved product (Litesse) were added to the extracts of Ougi and Ketsumeishi of crude drug and were made up to prepare various kinds of oligo-drink. The product characteristics such as palatability and stability of these oligo-drinks were mutually discussed. The results obtained were as follows. The preferred amount of addition soluble dietary fiber to the oligo-drink was around 5〜10%. The amount of galactooligosaccharide in the drink dropped remarkably as the addition of polydextrose is increased. It was considered to be to due to acceleration of hydrolysis of oligo saccharide because of the strong acidity of polydextrose. As for sensory taste, Ougi and Ketsumeishi oligo-drink containing a dietary fibers showed a high palatability, indicating no notable difference between the crude drugs.
- 東九州短期大学の論文
- 1994-12-20
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