冷干燥的皮:功能性冰淋的潜在成分
Mahdi Yosefiyan1, Elham Mahdian1, Arefeh Kordjazi2
1Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
Heliyon
|February 14, 2024
概括
富含有益化合物的皮可以通过各种干燥方法加工成粉末. 冷干燥保存了最多的抗氧化剂和化合物,增强了冰淋的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 皮通常是废弃的废物,但它们含有有价值的化合物,食纤维,矿物质和乳酸素.
- 珍视皮可以减少浪费,并创造功能性食品成分.
研究的目的:
- 评估不同干燥方法 (冷干燥,真空烤箱,烤箱,微波炉) 对皮性能的影响,包括抗氧化活性,总含量 (TPC) 和颜色.
- 研究将干皮粉 (DPPP) 纳入冰淋配方的可行性,并评估其对产品质量的影响.
主要方法:
- 皮经过冷干燥 (24小时-85°C),真空烤箱干燥 (12小时45°C),烤箱干燥 (12小时50°C) 和微波烤箱干燥 (10秒900W).
- 分析了干燥皮的抗氧化活性 (IC50),总含量 (TPC) 和颜色参数 (L*,a*,b*).
- 干燥的皮粉末 (DPPP) 被添加到冰淋中,含量不同 (0-3%重量). ),并评估了诸如超越,颜色,硬度和耐性等属性.
主要成果:
- 经冷干燥的皮表现出L*,a*和b*颜色参数的最高值以及最大的TPC (673 ± 2.0 mgGAE/100g).
- 在烤箱干燥的样本中发现TPC最低 (352±0.5 mgGAE/100g),而烤箱干燥的样本显示最高的IC50,表明抗氧化活性较低.
- 将DPPPP添加到冰淋中显著增加了a*,b*,硬度和耐性,同时随着DPPP含量从0%上升到3%,越过和L*值下降.
结论:
- 冷干燥是保存皮中抗氧化剂和含量的最有效方法.
- 干燥的皮粉可以成功地加入到冰淋中,以增强其功能性质和感官属性.
- DPPP为创造附加值,功能性冰淋产品提供了一个有希望的途径.
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