不同方法对石竹生物活性成分,颜色,纹理,微观结构和挥发性物质的影响
Fen Yao1, Hong Gao1, Chao-Min Yin1
1Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Foods (Basel, Switzerland)
|July 14, 2023
概括
shiitake会影响它们的生物活性化合物,颜色,质地和味道. 烤箱烤,特别是短时间烤,最好保存某些有益的化合物,而蒸汽烤最有效地保持亮度和降低硬度.
科学领域:
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
- 营养生物化学 营养生物化学
背景情况:
- 石竹因其营养和生物活性特性而受到重视.
- 了解如何影响这些成分对于食品加工和应用至关重要.
研究的目的:
- 研究各种方法和时间对石竹质量的影响.
- 分析生物活性成分,颜色,纹理,微观结构和挥发性化合物的变化.
主要方法:
- 石竹经过蒸,沸,空调炸,烤箱烤0-20分钟.
- 分析包括总,总黄,原始多糖和氨酸的量化.
- 还评估了颜色,纹理,微观结构和挥发性化合物.
主要成果:
- 大多数方法和时间都减少了生物活性成分,烤箱烤显示了一些保存益处.
- 蒸最好保留了的亮度,并显著降低了硬度.
- 所有方法都改变了微观结构和减少了挥发性化合物,沸5分钟显示了最低的挥发性含量.
结论:
- 的方法和持续时间对石竹的物理,组织学和化学特征有很大影响.
- 烤和蒸似乎是保留某些生物活性成分和质量属性的首选方法.
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