预处理对尼日利亚秋葵籽（黄秋葵）粉的产量、化学性质和抗氧化特性的影响。
Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour.
作者信息
Adelakun O E, Oyelade O J, Ade-Omowaye B I O, Adeyemi I A, Van de Venter M, Koekemoer T C
机构信息
Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, P.M.B, Nigeria.
出版信息
Food Chem Toxicol. 2009 Mar;47(3):657-61. doi: 10.1016/j.fct.2008.12.023. Epub 2008 Dec 25.
Okra seeds are reported to be limited to re-generational purpose in Nigeria while majority are discarded as unfit for this purpose. Studies were carried out to evaluate the effect of soaking and blanching on the yield, proximate composition and antioxidant activity of okra seed flour. Pre-treatment by soaking and blanching were found to increase yield which was time dependent. The range mean obtained for protein, fat, ash and fiber contents were 46.10-38.99, 28.08-25.08, 3.95-3.15 and 3.76-3.10, respectively. Slight but significant DPPH radical scavenging activity increase was observed in soaked samples at 18th-h while blanching resulted into progressive decrease.
据报道，在尼日利亚，秋葵种子仅限于用于再生目的，而大多数种子因不适合此目的而被丢弃。开展了多项研究以评估浸泡和热烫对秋葵籽粉产量、近似成分及抗氧化活性的影响。结果发现，通过浸泡和热烫进行预处理可提高产量，且产量与时间有关。蛋白质、脂肪、灰分和纤维含量的范围均值分别为46.10 - 38.99、28.08 - 25.08、3.95 - 3.15和3.76 - 3.10。在浸泡18小时的样品中观察到DPPH自由基清除活性略有但显著增加，而热烫则导致其逐渐降低。
Zotero 插件