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.
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