用桑叶和燕麦麸粉混合提高喷雾干燥南瓜粉的质量

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-18 DOI:10.1515/ijfe-2023-0054

Ying Lyu, Qinqin Chen, Mingyang Gou, Gege Liu, Jin-feng Bi

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引用次数: 0

摘要

摘要为了解决喷雾干燥南瓜粉（PP）的分层沉淀现象，提高其质量，研究了添加桑叶粉（MLP）和燕麦麸粉（OBP）对PP质量的影响。结果表明，POBP（PP+OBP，w:w=2:1）吸湿性较低（≤42.96%），酿造后更均匀、更粘稠，有效缓解了分层沉淀现象。此外，PMLP（PP+MLP，w:w=2:1）的总酚含量和总黄酮含量最高，分别为96.92和90.50mg/100g。PMLP的抗氧化活性也是PP的十倍左右。此外，根据可溶性固形物值和苦味，九个回归方程预测了粉末的抗氧化性能。总之，本研究表明，添加OBP和MLP分别提高了PP的稳定性和营养质量。

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Quality enhancement of spray-dried pumpkin powder by mixing with mulberry leaf and oat bran powders

Abstract To solve the delamination & precipitation phenomena and to improve the quality of the spray-dried pumpkin powder (PP), the effects of adding mulberry leaf powder (MLP) and oat bran powder (OBP) on the PP quality were investigated. Results showed that POBP (PP + OBP, w:w = 2:1) had lower hygroscopicity (≤42.96 %), which was more homogeneous and stickiness after being brewed, effectively alleviating delamination & precipitation phenomena. Besides, PMLP (PP + MLP, w:w = 2:1) had the highest total phenolic content and total flavonoid content, with the values of 96.92 and 90.50 mg/100 g, respectively. PMLP also exhibited about ten times the antioxidant activity of PP. Furthermore, nine regression equations predicted the antioxidant properties of powders based on soluble solid values and bitterness. Overall, this study indicated that the addition of OBP and MLP improved the stability and nutritional quality of PP, respectively.

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.