Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption

文献类型： 外文期刊

第一作者： Jiang, Ning

作者： Jiang, Ning;Liu, Chunquan;Li, Dajing;Zhang, Zhongyuan;Liu, Chunju;Wang, Di;Niu, Liying;Jiang, Ning;Liu, Chunquan;Li, Dajing;Zhang, Zhongyuan;Liu, Chunju;Wang, Di;Niu, Liying;Zhang, Min

作者机构：

关键词： FD-MVD;Quercetin;Epigallocatechin;Antioxidant activity;Functional okra snacks

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： This study evaluated freeze drying combined with microwave vacuum drying (FD-MVD) for functional okra snacks. FD-MVD was compared using four different drying methods: hot air drying (AD), freeze drying (FD), microwave vacuum drying (MVD), and hot air drying combined with microwave vacuum drying (AD-MVD). For main antioxidant components including epigallocatechin gallate (EGC), epicatechin gallate (EGCG), epigallocatechin (ECG), quercetin 3-O-diglucoside, and quercetin 3-O-(malonyl) and antioxidant properties (IC50, AEAC, FRAP, ABTS, TF, and TPC) and color (L*, a*, and b*), the values of FD-MVD were similar to those of FD and significantly higher than those of AD, MVD, and AD-MVD (P < 0.05). Compared to FD, FD-MVD provided moderate hardness (22.43 +/- 1.18 N) and crispness (6.74 +/- 0.87 N), and reduced the drying time and energy consumption by approximately 75.36% and 71.92%, respectively. Principal component analysis (PCA) of physicochemical and drying efficiency indexes indicated that FD-MVD is a promising technique for the processing of functional okra snacks. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2

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