Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra-micro-crushing combined with hot air and freeze drying
文献类型： 外文期刊
作者： Zhou, Wei 1 ; Cao, Xiaohuang 1 ; Islam, Md Nahidul 4 ; Zheng, Huiting 5 ; Li, Jihua 1 ; Liu, Fei 1 ; Cao, Yupo 1 ; Dai, Y 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang, Peoples R China
2.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang, Peoples R China
3.Yulin Normal Univ, Coll Chem & Food, Yulin 53700, Peoples R China
4.Bangabandhu Sheikh Mujibur Rahman Agr Univ, Dept Agroproc, Ghazipur 1706, Bangladesh
5.Lingnan Normal Univ, Sch Chem & Chem Engn, Zhanjiang, Peoples R China
关键词： barley grass; drying methods; physicochemical properties; sensory quality; ultra-micro-crushing
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2021 年 9 卷 4 期
页码：
收录情况： SCI
摘要： To explore the physicochemical characters of barley grass, ultra-micro-crushing (UMC) technology combined with air drying or freeze drying was carried out. After barley grass was air-dried at 70 degrees C or freeze-dried at 15 degrees C, it was grinded for 30, 60, 90, and 120 min using UMC, respectively. After combined processing, moisture content, particle size, odor, color, microstructure, water and oil-holding capacity, the content of flavonoid and chlorophyll, water activity, and sensory qualities were determined. The particle size of barley grass powder decreased, and lightness value was increased; water and oil-holding capacity decreased significantly (p <= .05), whereas swelling and dissolving capacity increased in the processed grass powder. On the other hand, the total flavonoid content increased significantly (p <= .05). Barley grass odor features sulfide aroma, and its microstructure demonstrates lamellar morphology with some fewer fragmented pieces. The results suggested combined UMC at 90-120 min will be suitable for processing barley grass powder.
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