Investigation of the effects of changes in formulation and cooking times on the quality parameters in the production of goji berry leather

IF 0.7 4区生物学 Q4 PLANT SCIENCES

Indian Journal of Traditional Knowledge Pub Date : 2023-12-13 DOI:10.56042/ijtk.v22i4.7234

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引用次数: 0

Abstract

Goji berry (Lycium barbarum L.) is described as a food with several health benefits. This valuable fruit has been processed into fruit leather, which is one of the important traditional products. This study allowed us to determine the effect of changing formulations (starch and flour) and cooking times (10, 15, and 20 min) on quality criteria during goji berry leather production. The goji berry leather samples exhibited the following characteristics: pH values ranging from 4.96 to 4.99, titration acidity values spanning from 2.97% to 3.23%, dry matter content within the range of 84.78% to 87.69%, ash content between 3.12%, and 4.27%, water activity (aw) values ranging from 0.37 to 0.38, protein content between 14.71%, and 15.66%, HMF content varying from 17.33 mg/kg to 34.51 mg/kg, total phenolic content ranging from 7.14 µg GAE/g to 7.89 µg GAE/g, total sugar content falling between 61.18%, and 63.89%, reducing sugar content within the range of 60.13% to 61.89%, sucrose content ranging from 0.91% to 2.25%, thickness values ranging from 0.74 mm to 0.89 mm, hardness values varying between 17.09, and 33.27, stickiness values within the range of 4.10 to 23.34, cohesiveness values from 0.85 to 1.00, elasticity values ranging from 0.88 to 0.97, chewability values spanning from 12.85 to 30.85, L * values ranging from 27.27 to 32.66, a * values between 8.62, and 10.32, b * values varying from 7.06 to 8.59, C* values within the range of 11.15 to 12.81, and H° values falling between 39.31, and 41.13. Following the sensory evaluation of leather samples, it was determined that the color score ranged from 3.80 to 4.27, the smell score fell between 3.53 and 4.00, the taste score varied from 2.93 to 4.00, the mouthfeel score ranged from 2.93 to 3.93, and the general acceptability score was found to be within the range of 3.27 to 4.20. It was determined that cooking time and additional additives affect some quality values of the goji berry leather.

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枸杞皮生产中配方和蒸煮时间的变化对质量参数影响的研究

枸杞（Lycium barbarum L.）被誉为具有多种保健功效的食品。这种珍贵的水果被加工成果皮，是重要的传统产品之一。通过这项研究，我们确定了在枸杞果皮生产过程中，改变配方（淀粉和面粉）和蒸煮时间（10、15 和 20 分钟）对质量标准的影响。枸杞皮样品具有以下特征：pH 值在 4.96 至 4.99 之间，滴定酸度值在 2.97% 至 3.23% 之间，干物质含量在 84.78% 至 87.69% 之间，灰分含量在 3.12% 至 4.27% 之间，水活性 (aw) 值在 0.蛋白质含量介于 14.71% 和 15.66% 之间，HMF 含量介于 17.33 mg/kg 和 34.51 mg/kg 之间，总酚含量介于 7.14 µg GAE/g 和 7.89 µg GAE/g 之间，总糖含量介于 61.18% 和 63.89% 之间，还原糖含量介于 60.13% 到 61.89% 之间，蔗糖含量在 0.91% 到 2.25% 之间，厚度值在 0.74 mm 到 0.89 mm 之间，硬度值在 17.09 到 33.27 之间，粘性值在 4.10 到 23.34 之间，粘性值在 0.85 到 1.00 之间，弹性值在 0.L*值在 27.27 到 32.66 之间，a*值在 8.62 到 10.32 之间，b*值在 7.06 到 8.59 之间，C*值在 11.15 到 12.81 之间，H°值在 39.31 到 41.13 之间。对皮革样品进行感官评估后发现，色泽得分在 3.80 到 4.27 之间，气味得分在 3.53 到 4.00 之间，味道得分在 2.93 到 4.00 之间，口感得分在 2.93 到 3.93 之间，总体可接受性得分在 3.27 到 4.20 之间。结果表明，蒸煮时间和额外的添加剂会影响枸杞皮的一些质量值。

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来源期刊

Indian Journal of Traditional Knowledge 生物-植物科学

CiteScore

1.80

自引率

37.50%

发文量

审稿时长

4-8 weeks

期刊介绍： Traditional knowledge" is employed to mean knowledge, innovations and practices of indigenous and local communities embodying traditional life-styles; the wisdom developed over many generations of holistic traditional scientific utilization of the lands, natural resources, and environment. It is generally passed down by word of mouth, from generation to generation and is, for the most part, undocumented. Traditional knowledge is valid and necessary, and awaits its currently relevant wider application for human benefit. National Institute of Science Communication and Information Resources, CSIR felt a need to document the recent developments and the information bygone in this area in the form of an interdisciplinary periodical. The Indian Journal of Traditional Knowledge will carry original research papers, review articles, short communications, etc. concerned with the observation and experimental investigation of the biological activities of the materials from plants, animals and minerals, used in the traditional health-care systems such as Ayurveda, Siddha, Yoga, Unani, Naturopathy, Homoeopathy, Folk-remedies, etc. As validation of indigenous claims it will cover Ethno-biology, Ethno-medicine, Ethno-pharmacology, Ethno-pharmacognosy & Clinical Studies on efficacy .