加丰富瓜片:材料和工艺参数的影响
Brijesh Kumar Yadav1, Shalini Gaur Rudra1, Amit Kumar Goswami2
1Division of Food Science and Postharvest Technology, ICAR- Indian Agricultural Research Institute, New Delhi, India.
Journal of food science and technology
|July 31, 2025
概括
从成熟的水果开发瓜片,使用冷和注入预处理,增强质地和保质期. 这一过程将富含营养的果转化为稳定,有吸引力的零食,具有很高的可接受性.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 收获后技术 收获后技术
背景情况:
- 瓜亚娃是印度的关键作物,在收获后面临重大损失.
- 将瓜子加工成像片这样的增值产品可以提高保质期和效用.
- 标准化脆片生产对于最大限度地发挥瓜的经济潜力至关重要.
研究的目的:
- 评估和标准化使用大气烤开发瓜片的过程.
- 调查水果成熟度和预处理对脆片质量的影响.
- 优化瓜脆的生产,以提高营养价值和消费者接受度.
主要方法:
- 在大气中瓜的三个成熟阶段.
- 分析水果的成分 (粉,点,固体,糖,酸) 和脆的质量属性 (颜色,棕色,可碎性,脆度).
- 预处理的应用:冷和输注;统计分析包括ANOVA和PCA.
主要成果:
- 果实成熟度,冷和浸显著影响了脆的质量.
- 冷预处理改善了质地和脆度;注入使含量增加了15倍以上.
- 经过冷和输注的成熟瓜片显示出最高的 Askorbic 酸保留率 (56.7%) 和整体可接受性 (7.5).
结论:
- 用冷和注入加工的瓜片提供增强的质地,优越的感官属性和改善的营养特征.
- 开发的过程产生了保质的瓜片,保质期90天.
- 富含营养的果是一种可行的候选人,可以转化为有吸引力的,稳定的零食.
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