Quality enhancement of spray-dried pumpkin powder by mixing with mulberry leaf and oat bran powders
文献类型： 外文期刊
第一作者： Lyu, Ying
作者： Lyu, Ying;Chen, Qinqin;Gou, Min;Liu, Gege;Bi, Jinfeng;Lyu, Ying;Bi, Jinfeng
作者机构：
关键词： mulberry leaf; oat bran; physico-chemical quality; pumpkin; regression analysis; spray-dried
期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.6； 五年影响因子：1.9 ）
ISSN： 2194-5764
年卷期： 2023 年
页码：
收录情况： SCI
摘要： To solve the delamination & precipitation phenomena and to improve the quality of the spray-dried pumpkin powder (PP), the effects of adding mulberry leaf powder (MLP) and oat bran powder (OBP) on the PP quality were investigated. Results showed that POBP (PP + OBP, w:w = 2:1) had lower hygroscopicity (=42.96 %), which was more homogeneous and stickiness after being brewed, effectively alleviating delamination & precipitation phenomena. Besides, PMLP (PP + MLP, w:w = 2:1) had the highest total phenolic content and total flavonoid content, with the values of 96.92 and 90.50 mg/100 g, respectively. PMLP also exhibited about ten times the antioxidant activity of PP. Furthermore, nine regression equations predicted the antioxidant properties of powders based on soluble solid values and bitterness. Overall, this study indicated that the addition of OBP and MLP improved the stability and nutritional quality of PP, respectively.
分类号：
- 相关文献
作者其他论文 更多>>
-
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
作者：Wang, Fengzhao;Bi, Jinfeng;Xie, Jin;Wang, Jingxuan;Lyu, Jian;Wang, Fengzhao;Bi, Jinfeng;Wang, Jingxuan
关键词：Osmotic dehydration; Pectin; Trehalose; Thermal stability; Rheological properties
-
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties
作者：Xian, Meilin;Bi, Jinfeng;Hu, Lina;Xie, Yitong;Zhao, Yinuo;Jin, Xin
关键词：blanching; freezing conditions; microstructure; textural quality; water holding capacity; yellow peaches
-
Disparity Mechanisms in Browning of Golden Nectarine and Chun Xue Peach Fruit during Postharvest Storage and Pulping: Biochemical Characteristics and Oxidative Stress
作者：Xie, Yitong;Bi, Jinfeng;Xie, Yitong;Bi, Jinfeng;Jin, Xin
关键词：Peach pulp; Browning discrepancy; Reactive oxygen species; Polyphenol metabolism; Carotenoid
-
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
作者：Liu, Gege;Chen, Qinqin;Gou, Min;Bi, Jinfeng
关键词：Enzyme treatments; Off-flavor; Cooked; 1-octen-3-one; Grassy; Floral
-
Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels
作者：Ma, Youchuan;Bi, Jinfeng;Feng, Shuhan;Yi, Jianyong;Ma, Youchuan;Wu, Zhonghua
关键词：Pectin; Molecular weight; Ice crystal; Freeze drying; Texture
-
Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice model
作者：Liu, Jianing;Bi, Jinfeng;Liu, Xuan;Liu, Dazhi;Liu, Xuan;Liu, Jianing;Fogliano, Vincenzo;Dekker, Matthijs;Verkerk, Ruud;Liu, Dazhi
关键词：beta-Carotene bioaccessibility; Pectic polymers; Homogalacturonan; Rhamnogalacturonan-I; Rhamnogalacturonan-II; Digestive fluids
-
Effect of different food matrices on the bioaccessibility of vitamin D3 3 in beverage systems: Comparison between juice and liquid milk
作者：Fu, Shaojie;Bi, Jinfeng;Jiang, Xiyu;Liu, Meng;Liu, Xuan;Bi, Jinfeng;Liu, Xuan;Jiang, Xiyu;Liu, Meng
关键词：Vitamin D 3; Bioaccessibility; Food matrices; Juice; Liquid milk; In vitro digestion
