不同干燥方法对洋葱粉营养和功能特性的影响

Aparna Kumari, G. Gautam, A. Chauhan, Meenakshi Singh, Arshya Singh
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摘要

洋葱因其独特的风味、香气和辛辣味而成为一种重要的食品原料和香料。洋葱的化学成分表明,它含有维生素、碳水化合物、蛋白质、矿物质、膳食纤维、一些半胱氨酸衍生物和酚类化合物。它有许多药用价值,如伤口愈合,抑制微生物和肿瘤细胞的生长,降低癌症风险,预防心血管疾病和糖尿病,以及抗炎特性。然而,储存期间的收获后损失仍然是食品研究人员面临的主要挑战。为了防止价格上涨,延长洋葱的保质期,保存是至关重要的一步。本文研究了日光、托盘、真空和冷冻干燥处理对洋葱粉营养、功能和感官接受度的影响。结果表明,冷冻干燥洋葱粉的营养、色泽、质地、流变性和复水率均优于其他干燥工艺。挥发性化合物保留在冻干洋葱粉中。然而,在其他干燥过程中,它们可能很容易丢失。通过对洋葱粉的微观结构分析,发现冷冻干燥后的洋葱粉具有完整的多孔细胞。溶质浓度无泄漏。综上所述,在所有的干燥方法中,冷冻干燥被认为是最好的方法来保存洋葱的各种形式,如粉末、薄片,并得到了感官小组的认可。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Different Drying Methods on Nutritional and Functional Properties of Onion Powder
Onion is one of the most important vegetables used as a food ingredient and spice due to its flavor, aroma and pungency. Chemical composition of onion revealed that it contains vitamins, carbohydrates, proteins, minerals, dietary fiber, some cysteine derivatives and phenolic compounds. It has many medicinal benefits like wound healing, growth-inhibition of microbial and tumor cells, reduction of cancer risk, protection against cardiovascular diseases and diabetes and anti-inflammatory properties. However, post harvest loss during storage remains a major challenge for food researchers. To prevent price hikes and increase the shelf life of onion, preservation is a crucial step. The present study was conducted to evaluate the effect of the sun, tray, vacuum and freeze-drying treatment on the nutritional, functional and sensory acceptability of onion powders. The result indicates that the nutritional, color, texture, rheological and rehydration ratio of freezedried onion powder were better than other drying processes. Volatile compounds retain in lyophilized onion powder. However, they may be readily lost during other drying processes. Based on the micro-structure analysis of onion powder, the freeze-dried powder was found intact and porous cell. There was no leak of solute concentration. It can be concluded that among all drying methods, freeze-drying is considered the best method to preserve onions in various form like powder, flakes and was well accepted by the sensory panel. 
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