Impact of drying methods on physicochemical properties of Fritillaria hupehensis (Hubeibeimu) flours

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-08-30 DOI:10.47836/ifrj.30.4.07
Qi Lu, Shujing Xue, De Yang, Lu Li
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Abstract

Fritillaria hupehensis (Hubeibeimu) widely grows in the mid-western zones of China. In the present work, we investigated the physicochemical compositions, antioxidant abilities, and thermal properties of the bulbs of F. hupehensis dehydrated by heat-pump drying (HD), vacuum drying (VD), natural drying (ND), freeze drying (FD), and microwave drying (MD). Total contents of nucleosides and nucleobases in F. hupehensis flours ranged from 727.64 to 1,654.25 μg/g, and total free amino acids ranged from 88.03 to 128.21 mg/g. FD flour had high contents of total nucleosides and nucleobases, and free amino acids. MD flour had low contents of total starch, amylose, protein, nucleosides and nucleobases, and VB1 and VB2, and high levels of total phenolic content (TPC) and antioxidant abilities. Furthermore, MD flour facilitated gelatinisation, while FD flour displayed opposite trend. HD flour had high total starch content, while ND flour weakened the bitter taste due to the percentage of sweet and bitter taste of amino acids.
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干燥方法对湖北贝母粉理化性质的影响
湖北贝母(贝母)广泛生长于中国中西部地区。本文研究了采用热泵干燥(HD)、真空干燥(VD)、自然干燥(ND)、冷冻干燥(FD)和微波干燥(MD)等方法脱水的湖北白莲球茎的理化成分、抗氧化能力和热性能。胡麻粉中核苷和核碱基的总含量在727.64 ~ 1654.25 μg之间,游离氨基酸的总含量在88.03 ~ 128.21 mg/g之间。FD面粉中总核苷、核碱基和游离氨基酸含量较高。MD粉的总淀粉、直链淀粉、蛋白质、核苷和核碱基、VB1和VB2含量低,总酚含量(TPC)高,抗氧化能力强。此外,MD面粉有利于糊化,而FD面粉则相反。HD面粉的总淀粉含量较高,而ND面粉由于氨基酸的甜和苦味比例,使苦味减弱。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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