Changes in physicochemical properties and digestive characteristics of yam (Dioscorea opposita Thunb.) powder under different processing conditions using principal component analysis

文献类型： 外文期刊

第一作者： Guan, Qianqian

作者： Guan, Qianqian;Qi, Yuting;Zhang, Wenlong;Liu, Lina;Qiu, Bin;Liu, Wei;Jia, Min;Xu, Tongcheng;Zong, Aizhen;Guan, Qianqian;Li, Hua

作者机构：

关键词： Drying methods; physicochemical properties; smashing methods; yam flour

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

ISSN： 0737-3937

年卷期： 2019 年 37 卷 12 期

页码：

收录情况： SCI

摘要： This study aimed to understand and establish changes in the physicochemical properties of yam powder with different processing methods, and select a suitable method for use in the development of hypoglycemic functional foods. Samples were dried using three methods, namely hot air drying, vacuum freeze drying, and microwave vacuum drying, and turned to powder using two smashing methods, namely ordinary smashing and superfine smashing (SS). Color changes, polarized light microscopy, differential scanning calorimetry, X-ray diffraction, polysaccharide dissolution rates, alpha-glucosidase inhibitory activities, glucose dialysis retardation indexes, and digestive characteristics were measured. The results showed that the drying method and the smashing method had significantly different effects on the physicochemical properties and digestion characteristics of the yam powder. Freeze-dried yam retained more nutrients, while SS increased the rapidly digestible starch content, reduced the digestible starch and resistant starch contents, and increased the polysaccharide dissolution rate in the yam powder samples. Six samples were compared using principal component analysis, with the highest composite score observed for the samples treated by freeze drying coupled with SS, followed by hot-air drying coupled with superfine smashing (HAO).

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序