Wu Xiaojing, Wu Shimin, Ji Min, Yoong Jun Hao
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University Dongchuan Road 800 Shanghai 200240 China
Key Laboratory of Urban Agriculture (South), Ministry of Agriculture Dongchuan Road 800 Shanghai 200240 China.
RSC Adv. 2018 Jan 2;8(2):1148-1158. doi: 10.1039/c7ra12387f.
The nutrition and flavour of instant noodles is largely attributed to added flavouring oil gravy. Herein, we evaluated the influence of red palm oil (RPO) on the physicochemical properties and sensory qualities by comparing palm oils and commercial oils and fats. The induction time for RPO (10.20 h) was higher than that for 5° (7.20 h) and 8° (8.40 h) palm oils. The RPO carotenoid, β-carotene and vitamin E content was 563.50, 520.00, and 364.00 mg kg, respectively. The carotenoid content of red sauce with RPO (RPR) and spicy sauce with RPO (SPR) gravies was 450.00 and 451.20 mg kg, respectively, far higher than those without RPO. The induction times of RPR and SPR were highest (16.65 h and 15.48 h). The peroxide value (POV) and polar compound (PC) content of pilot gravies were 0.06-0.10 g 100 g and 11.00-15.00%, respectively. Principal component analysis of electronic tongue results revealed that gravies containing RPO displayed higher repeatability, demonstrating the reliability of the method for detecting RPO.
方便面的营养和风味很大程度上归因于添加的调味油汤汁。在此，我们通过比较棕榈油与商业油脂，评估了红棕榈油（RPO）对理化性质和感官品质的影响。RPO的诱导时间（10.20小时）高于5°棕榈油（7.20小时）和8°棕榈油（8.40小时）。RPO的类胡萝卜素、β-胡萝卜素和维生素E含量分别为563.50、520.00和364.00毫克/千克。含RPO的红酱（RPR）汤汁和含RPO的辣酱（SPR）汤汁的类胡萝卜素含量分别为450.00和451.20毫克/千克，远高于不含RPO的汤汁。RPR和SPR的诱导时间最长（分别为16.65小时和15.48小时）。中试汤汁的过氧化值（POV）和极性化合物（PC）含量分别为0.06 - 0.10克/100克和11.00 - 15.00%。电子舌结果的主成分分析表明，含RPO的汤汁具有更高的重复性，证明了该检测RPO方法的可靠性。
