Effect of jujube kernel powder addition on moisture absorption performance, color stability, texture properties and agglomeration characteristics of jujube powder

文献类型： 外文期刊

第一作者： Xia, Xiaoxia

作者： Xia, Xiaoxia;Li, Fuhua;Zhao, Jichun;Lei, Xiaojuan;Lei, Lin;Ming, Jian;Li, Fuhua;Zhao, Jichun;Lei, Xiaojuan;Lei, Lin;Ming, Jian;Xiao, Gengsheng

作者机构：

关键词： Jujube powder; Moisture absorption; Jujube kernels; Moisture absorption improvement

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 174 卷

页码：

收录情况： SCI

摘要： Jujube powder is of high nutritional value, but it is easy to absorb moisture and agglomerate, leading to the deterioration of jujube powder quality. Therefore, it is necessary to decrease the hygroscopicity of jujube powder. In this study, the effect of jujube kernel powder on the moisture absorption performance of jujube powder was studied by adding different contents of jujube kernel powder and measuring the moisture absorption performance at different humidity levels. The results showed that the addition of jujube kernel powder could effectively reduce the color difference change of jujube powder during moisture absorption, and reduce the hardness and stickiness of jujube powder during agglomeration. The addition of jujube kernel powder into jujube powder effectively reduced the moisture content of jujube powder, and therefore significantly decreased the caking degree of jujube powder, and the higher content of jujube kernel powder added in jujube powder, the lower the balanced dry basis moisture content of jujube powder. Such a hygroscopic behavior could be well fitted by the Peleg model, and the goodness of fit was 0.9899. Adding jujube kernel powder into jujube powder is a suitable way to positively affect the quality of jujube powder.

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