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Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of leaves extract on -amylase, -glucosidase, and aldose reductase.热烫处理会影响叶片提取物中酚类物质的组成、抗氧化活性以及对α-淀粉酶、α-葡萄糖苷酶和醛糖还原酶的抑制作用。
Food Sci Nutr. 2016 May 25;5(2):233-242. doi: 10.1002/fsn3.386. eCollection 2017 Mar.
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Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples.冷冻、冻干和对流干燥对苹果体外胃消化的影响。
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7
Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L.密花香薷全草提取物的抗氧化活性、总酚和总黄酮含量。
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Antioxidant potential of Amorphophallus paeoniifolius in relation to their phenolic content.与酚类物质含量的关系探讨多头魔芋的抗氧化潜力。
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对流热风干燥对象牙参薯粉的物理功能、热糊化及抗氧化特性的影响

Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder ().

作者信息

Srikanth K S, Sharanagat Vijay Singh, Kumar Yogesh, Singh Lochan, Suhag Rajat, Thakur Dhruv, Tripathy Ashutosh

机构信息

Department of Food Engineering, NIFTEM, Kundli, Sonepat, Haryana 131028 India.

Department of Agriculture and Environmental Sciences, NIFTEM, Kundli, Sonepat, Haryana India.

出版信息

J Food Sci Technol. 2023 Mar;60(3):879-888. doi: 10.1007/s13197-021-05015-6. Epub 2021 Feb 28.

DOI:10.1007/s13197-021-05015-6
PMID:36908345
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9998812/
Abstract

The present study focused on the effect of different drying temperatures (40, 50, 60 and 70 °C) and combination of pre-treatments: potassium metabisulphite (KMS), potassium metabisulphite + Citric acid + blanching (KCB)] on functional, thermo-pasting and antioxidant properties of elephant foot yam (EFY) powder. Drying temperature and pretreatment reduces the water and oil absorption capacity, and the highest values were 2.34 g/g and 1.19 g/g for drying at 40 °C for the untreated sample, respectively. KMS pretreatment enhanced the bulk density, foaming capacity, emulsion capacity, and emulsion stability with an increase in drying temperature. Pasting temperature and viscosity decreased with an increase in drying temperature, and the maximum was observed at 40 °C for KMS pretreatment. Blanching increases the gelatinization temperature resulting in higher mid-and end-temperatures for KCB pretreatment. The antioxidant properties decreased with an increase in the drying temperature and were found to be minimal in the case of KCB treated samples.

摘要

本研究聚焦于不同干燥温度（40、50、60和70°C）以及预处理组合：焦亚硫酸钾（KMS）、焦亚硫酸钾+柠檬酸+热烫（KCB）]对象牙参（EFY）粉的功能、热糊化和抗氧化特性的影响。干燥温度和预处理降低了吸水和吸油能力，未经处理的样品在40°C干燥时，最高值分别为2.34 g/g和1.19 g/g。KMS预处理随着干燥温度的升高增强了堆密度、发泡能力、乳化能力和乳化稳定性。糊化温度和粘度随着干燥温度的升高而降低，KMS预处理在40°C时观察到最大值。热烫提高了糊化温度，导致KCB预处理的中温和终温更高。抗氧化性能随着干燥温度的升高而降低，在KCB处理的样品中最低。