在储存期间,富含铁的番茄的物理化学和芳香特性
Nahid Aghilinategh1, Rashid Gholami1, Vajiheh Dayyani2
1Department of Agricultural Machinery Engineering, Sonqor Agriculture Faculty, Razi University, Kermanshah, Iran.
Food research international (Ottawa, Ont.)
|January 8, 2025
概括
用铁 (25-75 ppm) 强化番茄糊提高了其营养价值和质量. 铁强化对物理,化学和微生物特性产生了积极的影响,增强了储存期间芳香化合物的保留.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 食品微生物学 食品微生物学
背景情况:
- 番茄糊是一种常见的食品,在储存期间容易降解营养.
- 铁强化是一种提高食品营养价值的策略.
- 了解铁强化对番茄质量的影响对于产品开发至关重要.
研究的目的:
- 为了评估不同铁强化水平 (25,50,75 ppm) 对番茄糊的特性的影响.
- 为了评估60天的储存期内的物理,化学,机械和芳香特性变化.
- 为了确定铁强化对微生物稳定性和柳科含量的影响.
主要方法:
- 番茄糊是以25,50和75ppm的铁化合物强化.
- 样品存储60天,每15天进行一次评估.
- 分析了物理 (粘度,颜色),化学 (pH,酸度,TSS,烯) 和微生物特性.
- 机器学习模型 (C-SVM,LDA) 用于样本分类.
主要成果:
- 铁强化增加了柳科含量,Fe-25%样本的最高含量为43.05 mg/kg.
- 观察到pH,TSS和味道指数的逐渐下降,TA的增加.
- 粘度随着时间的推移而下降;颜色仍然主要是红色和黄色.
- 微生物生长在30-45天之前是有限的;LDA在区分强化样品时显示了62%的准确性.
结论:
- 铁强化增强了番茄糊的营养价值.
- 防御工事对物理,化学和微生物特性有积极的影响.
- 铁强化剂有助于在储存期间保留芳香化合物和烯含量.
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