Effects of Drying Process with Different Temperature on the Nutritional Qualities of Walnut (Juglans regia L.)
文献类型： 外文期刊
作者： Han, Yongxiang 1 ; Zheng, Yuewen 2 ; Li, Shiliang 2 ; Mo, Runhong 2 ; Long, Xiangyu 1 ; Liu, Yihua 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Rubber Res Inst, Danzhou 571737, Hainan, Peoples R China
2.Chinese Acad Forestry, Res Inst Subtrop Forestry, 73 Daqiao Rd, Fuyang 311400, Zhejiang, Peoples R China
关键词： walnut; heat drying; freeze drying; temperature; nutritional qualities
期刊名称：FOOD SCIENCE AND TECHNOLOGY RESEARCH （ 影响因子：0.668； 五年影响因子：0.895 ）
ISSN： 1344-6606
年卷期： 2019 年 25 卷 2 期
页码：
收录情况： SCI
摘要： The chemical compositions, fatty acids, total flavonoids content (TFC), total polyphenols content (TPC), and minerals of walnuts were investigated after freeze drying (-55 degrees C) and heat drying (60 degrees C, 105 degrees C, 140 degrees C) process. The results showed that the contents of protein, soluble sugar, minerals (except for Mn), and carbohydrate were increased with the rise of temperature from -55 degrees C to 105 degrees C. Linoleic acid and oleic acid could be detected as the main fatty acids, with the highest contents were also observed at 105 C (309.0 mg/g and 79.6 mg/g). However, the TFC and TPC were notably increased by 36.9 % and 33.9 % in kernel when the temperature was increased from -55 degrees C to 140 degrees C. In general, the freeze drying and heating drying had an inhibition effect and irritation.effect on the nutritional qualities of walnuts, respectively. Therefore, heating treatment could significantly improve the nutritional qualities of walnut, and the recommended temperature for walnut drying was 105 degrees C.
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