开发的香面粉的质量属性:干燥方法的影响
Mahfujul Alam1, Mrityunjoy Biswas1, Mir Meahadi Hasan1
1Department of Agro Product Processing Technology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh.
Heliyon
|July 31, 2023
概括
冷干燥是生产高品质香面粉的优质方法,可以保持功能性质和生物活性化合物. 梅赫尔萨加尔品种产生了最好的结果,为无质产品和补充剂提供了潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业科学 农业科学
- 生物化学 生物化学
背景情况:
- 香面粉是一种有价值的成分,在无质产品中具有潜在的应用.
- 干燥方法显著影响食品粉末的质量和特性.
- 了解这些影响对于优化面粉生产和利用至关重要.
研究的目的:
- 评估四种干燥方法 (冷干燥,柜干燥,微波干燥,强制空气干燥) 对香面粉质量的影响.
- 为了比较Mehersagar和Sabri香品种的面粉的功能性质,物理化学成分,生物活性化合物和感官属性.
- 确定最佳的干燥方法和生产高质量的香面粉的香品种.
主要方法:
- 两种香品种 (Mehersagar,Sabri) 用四种不同的干燥技术加工成面粉.
- 分析包括功能性质 (水/油吸收,胀,密度),物理化学成分 (水分,蛋白质,脂肪,纤维,碳水化合物,能量),生物活性化合物 (黄类,类) 和微观结构 (SEM).
- 对每个干面粉样本的感觉属性和整体可接受性进行了评估.
主要成果:
- 冷干燥 (FD) 香粉,特别是来自Mehersagar品种的香粉,表现出卓越的功能性质,包括水/油吸收和膨胀能力.
- 梅赫尔萨萨格面粉保留了更高水平的生物活性化合物 (黄,) 并显示出更好的感官可接受性.
- 对于大多数参数,在干燥方法和品种之间观察到显著差异 (p < 0.05),FD优于其他方法.
结论:
- 冷干燥是生产具有最佳功能,物理化学和生物活性性质的高质量香面粉的最有效方法.
- 由于其优越的质量特征,Mehersagar香品种更适合用于面粉生产.
- 有特征的香面粉可以用于制造无质制品和营养补充剂.
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