Oxidation analysis of cooked millet powder with different storage ways
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摘要: 以小米为实验材料,利用挤压膨化技术熟化,对熟化后的小米粉进行普通包装、真空包装和添加抗氧化剂L-抗坏血酸棕榈酸酯普通包装处理,研究不同储藏方式对小米粉的脂肪酸值、过氧化值、丙二醛值、脂肪含量和脂肪酸含量变化的影响。结果表明:在储藏期间,不同储藏方式的熟化小米粉的脂肪酸值、过氧化值和丙二醛值均呈上升趋势,且均可通过一级动力学方程模拟,熟化小米粉在储藏过程中脂肪含量降低,饱和脂肪酸相对含量增加,不饱和脂肪酸相对含量降低。过氧化值和丙二醛值可以作为判断熟化小米粉氧化劣变的指标,真空包装及添加抗氧化剂均可以延缓熟化小米粉的氧化。Abstract: The millet was selected as experimental material, the millet powder was producted by extrusion technology.In order to explore the effect of different storage ways on the fatty acid value, peroxide value ( POV) , malondinaldehyde ( MDA) value and fat content of the cooked millet powder, the cooked millet powder was treated by the normal packing, vacuum packing and adding antioxidant. The fatty acid value, peroxide value and malondialdehyde ( MDA) value of the different storage ways all showed a increasing trend and could be simulated by the first-order kinetics equation.The fat content of the different storage all showed an decreasing trend. The relative content of saturated fatty acids ( SFA) increased while the relative content of unsaturated fatty acids ( UFA) decreased. Peroxide value and malondialdehyde value could be used as indicators to show the oxidation of cooked millet powder.Vacuum packaging and the addition of antioxidant could control the increase.
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Keywords:
- extrusion technology /
- cooked millet powder /
- storage ways /
- oxidation
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