Comparison on the properties of fruit powder of different guava cultivars
-
摘要: 为提高番石榴果粉的品质特性,本研究采用喷雾干燥技术制备了番石榴果粉,比较了不同品种果粉得率、果粉色泽、成粉特性、营养成分的果粉及其抗氧化活性等方面的差异。结果表明,红肉四季桃的果粉得率最高(6.44%)含水率最低(1.14%);珍珠桃番石榴得率最低(2.99%),其含水率最高(为3.34%);珍珠桃番石榴果粉流动性最好,红肉四季桃果粉的流动性较差,其休止角达到44.25°,分散时间为203.3 s;红肉番石榴果粉的黄酮含量最高,为57.15 mg/g,而珍珠桃果粉的VC含量最高,达到1.91 mg/g;FRAP和DPPH抗氧化能力表明红肉番石榴果粉抗氧化性能最强(3.37,7.11μmol/100 g),其次为珍珠桃样品(2.03,4.57μmol/100 g),白肉番石榴果粉抗氧化性能最低(1.56,3.33μmol/100 g),因此红肉番石榴果粉表现出较高的黄酮含量及较强的抗氧化活性,该品种较为适宜加工为果粉。Abstract: In order to improve the quality of guava fruit powder,fruit powder was made by spray drying technology.The yield,color,nutrient composition,rheological property and antioxidant activity of different fruit powders were compared.The red-fleshed guava fruit powder had a higher yield( 6.44%) and lower water content( 1.14%). While Zhenzhutao guava fruit powder had a lower yield and higher water content,2.99% and 3.34%. Red- fleshed Sijitao guava fruit powder were 44.25° and 203.3 s,respectively.Red-fleshed Sijitao guava fruit powder had a higher content of total flavonoids( 57.15 mg / g),and Zhenzhutao guava fruit powder had a higher VCcontent( 1.91 mg / g).Both of the results of FRAP and DPPH showed the red- flesh fruit powder sample had a higher antioxidant activity( 3.37,7.11 μmol /100 g),followed by Zhenzhu sample( 2.03,4.57 μmol /100 g),and white- fleshed sample( 1.56,3.33 μmol /100 g). This study showed that the red-fleshed guava fruit powder showed a higher content of flavonoids and higher antioxidant activity,and it could make higher quality of fruit powder.
-
Keywords:
- guava /
- fruit powder /
- color /
- rheological property /
- antioxidant activity
-
[1] Jimenez E A,Rincon M,Pulido R,et al.Guava fruit(Psidiumguajava L.)as a new source of antioxidant dietary fiber[J].Journal of Agriculture and Food Chemistry,2001,49(11):5489-5493.
[2] 符传贤,吉建邦,李梁,等.热带果粉加工新技术及其展望[J].农产品加工,2013(11):38-39. [3] 彭健恩.制粉工艺与设备[M].北京:中国财政经济出版社,1998:300-306. [4] Mc Guire RG.Reporting of objective color measurements[J].Hort Science,1992,27:1254-1255.
[5] 张钟,刘晓明.不同干燥方法对生姜粉物理性质的影响[J].农业工程学报,2005,21(11):186-188. [6] 林弘通(日).乳粉制造工程[M].北京:中国轻工业出版社,1987:89. [7] 大连轻工学院,华南理工大学,郑州轻工业学院,等.食品分析[M].北京:中国轻工业出版社,1994:75-79. [8] 刘静波,马爽,刘博群,等.不同干燥方式对全蛋粉冲调性能的影响[J].农业工程学报,2011,27(12):383-388. [9] Jia Z,Tang M,Wu J.The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals[J].Food Chemistry,1999,64:555-559.
[10] 赵聪.甜瓜果实醇酰基转移酶基因表达分析与功能鉴定[D].泰安:山东农业大学,2010. [11] Deighton N,Brennan R,Finn C,Davies HV.Antioxidant properties of domesticated and wild Rubusspecies[J].Journal of Science Food and Agriculture,2000,80:1307-1313.
[12] Bao JS,Cai YZ,Sun M,et al.Anthocyanins,flavonoids,and free radical scavenging activity of Chinese bayberry(Myricarubra)extracts and their color properties and stability[J].Journal of Agriculture and Food Chemistry,2005,53:2327-2332.
[13] 张彩虹,黄立新,Mujumdar AS.不同干燥方法对白果粉性能的影响[M].第十二届全国干燥会议论文集,2009. [14] 马占强,石启龙.干燥方法对雪莲果粉品质特性的影响[J].食品工业科技,2013,34(17):201-205. [15] 王弘,陈宣鸿,马陪琴.粉体特性的研究进展[J].中国新药杂志,2006,15(18):1535-1539. [16] 王储炎.桑椹果醋、果粉生物加工技术及功能特性的研究[D].博士学位论文,江苏科技大学,2013. [17] 温靖,徐玉娟,肖更生,等.番石榴果实的营养价值和药理作用及其加工利用[J].农产品加工,2009(6):11-17. [18] 徐金瑞,张名位,张金奖,等.番石榴抗氧化作用及其与黄酮含量的关系[J].食品研究与开发,2008,29(7):9-12.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
