干燥甜菜:优化透脱水过程和储存稳定性
Danijela Šuput1, Slađana Rakita2, Nedeljka Spasevski2
1Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Foods (Basel, Switzerland)
|May 25, 2024
概括
在甜菜糖蜜中,甜菜的透脱水改善了质量. 生物聚合物涂层进一步提高了干燥的甜菜的可持续性和质量,显示了对食品保存的有希望的结果.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 生物化学 生物化学
背景情况:
- 透脱水是一种用于减少水分含量在水果和蔬菜的预处理方法.
- 甜菜糖蜜是糖精炼的副产品,可以用于食品加工.
- 甜菜富含营养和生物活性化合物,使其成为一种有价值的食物来源.
研究的目的:
- 为了优化甜菜的透脱水过程,使用甜菜糖蜜.
- 评估生物聚合物涂层对透脱水甜菜的质量和可持续性的影响.
- 为了确定甜菜脱水和储存的最佳参数.
主要方法:
- 甜菜在糖甜菜糖蜜中被透脱水,温度,时间和糖蜜度各不相同.
- 分析了诸如干物质,水损失,固体增加,矿物质,贝他因,,黄和抗氧化剂潜力等质量指标.
- 优化的甜菜样本被涂上来自Camelina sativa油蛋糕的生物聚合物,并在4°C下存储28天.
主要成果:
- 确定最佳脱水参数为60°C,70%糖蜜度和5小时.
- 发现生物聚合物涂层可以提高透脱水甜菜的质量和可持续性.
- 分析证实了脱水和涂层后营养和生物活性化合物的显著变化.
结论:
- 在甜菜糖蜜中优化透脱水是一种有效的甜菜保存方法.
- 卡梅琳娜三油蛋糕生物聚合物涂层提高了脱水甜菜的整体质量和可持续性.
- 该研究提供了关于根蔬菜可持续食品加工技术的宝贵见解.
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