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微波真空干燥对功能性番茄零食棒的物理化学性能的影响
Muhammed Rasim Gul1, Alev Emine Ince1,2, Baris Ozel1,3
1Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
Journal of the science of food and agriculture
|August 11, 2023
概括
微波真空干燥改进了番茄零食条与橄粉和豆蛋白. 与传统干燥相比,这种方法增强了质地和颜色,提供了更健康的地中海饮食选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 干燥技术 干燥技术
背景情况:
- 地中海饮食强调以番茄为基础的产品.
- 消费者对重新加工的传统食品的需求正在增加.
- 开发创新的食品产品,如零食吧是一个关键的趋势.
研究的目的:
- 开发一种新的西红零食吧,使用微波真空干燥.
- 为了研究橄粉,豆蛋白,番茄粉 (TP) 和低甲基化pectin (LMP) 对零食吧的性能的影响.
- 为了比较微波真空干燥与传统干燥方法.
主要方法:
- 番茄零食条的配方,含有不同度的TP和LMP.
- 使用微波真空和传统方法干燥样品.
- 分析水分含量,水活动,颜色,烯含量和纹理特性.
主要成果:
- 微波真空干燥样品的湿度含量为13.6-19.8%,水活性 (aw) 约为0.6.
- 微波真空干燥比传统干燥更好地保持颜色,尽量减少色.
- 增加的LMP和TP度改善了零食棒的纹理特性.
结论:
- 在零食棒中形成的蛋白质-pectin网络,受干燥方法的影响.
- 微波真空干燥导致了更均的水分发.
- 这种干燥技术提供了时间和能源的效率,提高了西红零食条的质量.
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