کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402929 | 1330891 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Pumpkin flours were produced by hot-air oven drying or freeze-drying, with or without a pre-treatment with metabisulfite. Freeze-dried pumpkin flour had deep orange color while metabisulfite caused loss of fresh pumpkin color. Freeze-drying let to better functional properties: higher water holding capacity (92 mL 100 gâ1), oil binding capacity (314 mL 100 gâ1) and synergy with BSA for emulsification. Oven drying and metabisulfite pre-treatment both increased phenolic contents and bioaccessible phenolics (1237, 457 mg of GAE 100 gâ1 DW, respectively). The most abundant phenolic acids were p-hydroxybenzoic (0.83-1.68 mg gâ1), followed by caffeic acid (0.68-1.28 mg gâ1) and chlorogenic acid (0.35-0.92 mg gâ1) in all pumpkin flours. Oven-drying and metabisulfite pre-treatment led to higher phenolic acid levels. Oven-dried pumpkin flour without metabisulfite pre-treatment may be more appropriate as a functional and nutritional ingredient.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 385-392
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 385-392
نویسندگان
Emine Aydin, Duygu Gocmen,