利马豆(Phaseolus lunatus)面粉在贮藏过程中微生物和功能特性的变化

E. O. Farinde
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引用次数: 1

摘要

利马豆是一种营养丰富的豆科食物。除了食品的营养价值外,食品在贮存过程中的保存质量和功能特性也是决定食用食品质量的重要因素。研究了利马豆粉在贮藏过程中的微生物特性和功能特性。将青豆加工成面粉,装入低密度聚乙烯袋中,室温(28±2℃)保存24周。对储存的样品进行微生物(总活菌数和霉菌数)和功能特性(容重、吸水吸油能力、起泡能力、乳化能力和分散性)评估。总活菌数(TVC)从第0周的1.60 log cfu/g增加到第24周的4.25 log cfu/g。贮藏12周前未见霉菌生长。霉菌数量从第12周的1.77 log cfu/g增加到第24周的3.77 log cfu/g。利马面粉中TVC和霉菌数量均远低于国际微生物标准建议的TVC和霉菌数量分别为10.6 cfu/g和10.3 cfu/g。贮藏时青豆粉的容重差异不显著(p>0.05)。吸水能力、吸油能力、泡沫能力、乳化能力和分散性随贮存时间的延长略有下降。研究表明,利马豆粉可以安全食用,在24周内,其功能特性不会发生太大变化,可以作为食品配方中潜在的功能性食品成分。
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Changes in Microbial and Functional Properties of Lima Bean (Phaseolus lunatus) Flour During Storage
Lima bean is a nutritious food legume. In addition to nutritional value of food product, its keeping quality and functional properties during storage are also important in determining the quality of the food for consumption. The study aimed at evaluating the microbial and functional properties of lima bean flour during storage. Lima bean was processed into flour, packaged in low density polyethylene bag and stored at ambient (28 ± 2 o C) temperature for twenty-four weeks. The stored samples were evaluated for microbial (Total viable count and mold count) and functional properties (Bulk density, water and oil absorption capacity, foaming capacity, emulsion capacity and dispersibility). Total viable count (TVC) increased from 1.60 log cfu/g at week 0 to 4.25 log cfu/g at week 24 of storage. There was no mold growth till week 12 of storage. Mold count increased from 1.77 log cfu/g in week 12 to 3.77 log cfu/g in week 24. Both TVC and mold counts in the lima flour were far lower than the recommended limit of 10 6 cfu/g for TVC and 10 3 cfu/g for mold count respectively by International Microbiological Standards. There was no significant difference (p>0.05) in the bulk density of the lima bean flour at storage. Water absorption capacity, oil absorption capacity, foam capacity, emulsion capacity and dispersibility decreased slightly with storage time. The study showed that lima bean flour is safe for consumption and can serve as a potential functional food ingredient in food products formulation without much changes in its functional properties over a period of twenty-four weeks.
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