The effects of blanching with hot water at 90°C for 2 min and hot-air drying temperatures (50°C, 60°C and 70°C) on the physicochemical properties, dietary fiber compositions, antioxidant activity and hydration properties of ripe, soft persimmon peels were investigated. Blanching and drying significantly reduced the retention of antioxidant-related parameters. Although there were no significant differences in total phenolics and ß-carotene content at different drying temperatures for both dried unblanched and blanched peels, dried blanched peels had higher dietary fiber compositions and swelling capacity than those of dried unblanched peels at all drying conditions. In addition, blanched peels dried at 50°C had the highest dietary fiber compositions, swelling capacity and antioxidant activity compared with those at high drying temperatures (60°C and 70°C). Therefore, blanched peels dried at 50°C is suggested to obtain better quality dietary fiber powder from persimmon peel for use in food applications or in fiber-fortified foods for health promotion.

译文

用90 °C的热水热烫2分钟和热风干燥温度 (50 °C,60 °C和70 °C) 对理化性质,膳食纤维组成,抗氧化活性和水合性能的影响研究了成熟的软柿子皮。热烫和干燥显着降低了抗氧化剂相关参数的保留。尽管在不同干燥温度下,干燥的未烫皮和烫皮的总酚类物质和 β-胡萝卜素含量没有显着差异,但在所有干燥条件下,干燥的烫皮的膳食纤维组成和膨胀能力均高于干燥的未烫皮。此外,与在高干燥温度 (60 °C和70 °C) 下相比,在50 °C下干燥的漂白果皮具有最高的膳食纤维组成,膨胀能力和抗氧化活性。因此,建议在50 °C下干燥的漂白果皮从柿子皮中获得质量更好的膳食纤维粉,用于食品应用或用于促进健康的纤维强化食品。

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