干燥方式对紫薯全粉水合特性及抗氧化能力的影响

文玉; 刘嘉; 彭珍; 王福强; 赵国华

doi:10.13386/j.issn1002-0306.2014.06.024

干燥方式对紫薯全粉水合特性及抗氧化能力的影响

文玉¹,
刘嘉¹,
彭珍¹,
王福强²,
赵国华^1,3,4

1. 西南大学食品科学学院
2. 四川省广元市旺苍县农业局
3. 重庆市农产品加工技术重点实验室
4. 重庆市甘薯工程技术研究中心

基金项目:

现代农业产业技术体系建设专项资金资助(CARS-11-C-20)；

详细信息

作者简介:
文玉 (1988-) , 女, 在读硕士研究生, 主要从事碳水化合物化学与营养方面的研究。;

中图分类号: TS215
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- 收稿日期: 2013-07-29

Effect of different drying sorts on the hydration and antioxidant properties of purple sweet potato flours

College of Food Science, Southwest University
Agricultural Bureau of Wangcang County
Chongqing Key Laboratory of Agricultural Product Processing
Chongqing Sweet Potato Engineering and Technology Centre

摘要

摘要: 以紫薯"万紫56"为原料,研究了热风干燥、冷冻干燥、微波干燥和喷雾干燥对其全粉的水合特性及抗氧化能力的影响。结果表明,冷冻干燥制备紫薯全粉的持水性和复水性均高于热风干燥、微波干燥和喷雾干燥,但溶水力最差。干燥使紫薯全粉中花色苷损失了27.64%~52.66%,冷冻干燥和喷雾干燥紫薯粉中花色苷的保留量最大,并显著(p<0.05)高于其他两种干燥方式;喷雾干燥制备紫薯粉的DPPH自由基清除力及还原力最强,而冷冻干燥紫薯粉的脂质过氧化抑制力最强。
- 紫薯全粉 /
- 干燥方式 /
- 水合特性 /
- 抗氧化能力
Abstract: Influence of hot air drying, freeze drying, microwave drying and spray drying on hydration and antioxidant properties of purple sweet potato flours (PSPFs) was studied using a commercial cultivar of PSP (wanzhi 56) as a raw material. Compared with other drying methods, PSPFs prepared with freeze drying exhibited the highest water binding and water reabsorbing capacity, but the lowest solubility. Drying treatment caused an decrease (27.64%⁵2.66%) in the anthocyanins content of PSP. PSPFs prepared by freeze drying and spry drying exhibited a highest retention rate of total anthocyanins, and significant higher than the other drying methods (p<0.05) . The highest DPPH radical scavenging activity and reducing power was found in PSPFs prepared by spry drying. In addition, the lipid peroxidation inhibition activity was highest in PSPFs prepared by freeze drying.
- purple sweet potato /
- drying method /
- hydration properties /
- antioxidant properties

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参考文献(3)

[1]	Osundahunsi O F, Fagbemi TN, Kesselman E, et al.Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars[J].Journal Agricultural and Food Chemistry, 2003, 51 (8) :2232-2236.
[2]	AOAC.Official Methods of Analysis of AOAC International[S].Gaithersburg:Patricia C, 16th ed, 1995.
[3]	吴谋成.食品分析与感官评定[M].北京:中国农业出版社, Science and Technology of Food Industry

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文章访问数: 107
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干燥方式对紫薯全粉水合特性及抗氧化能力的影响

作者简介: 文玉 (1988-) , 女, 在读硕士研究生, 主要从事碳水化合物化学与营养方面的研究。;

计量

出版历程

Effect of different drying sorts on the hydration and antioxidant properties of purple sweet potato flours

计量

出版历程

目录

作者简介:
文玉 (1988-) , 女, 在读硕士研究生, 主要从事碳水化合物化学与营养方面的研究。;