摘要
【目的】掌握微波膨化后南瓜片营养成分和微观结构的变化,为深化南瓜片微波膨化理论研究与应用提供依据。【方法】采用响应曲面法对微波膨化南瓜片的工艺参数进行优化,并测定该优化条件下微波膨化南瓜片营养成分和微观结构的变化。【结果】微波膨化后南瓜片各营养成分均发生变化,其中还原糖含量增加3.36%、蛋白质含量降低0.13%、淀粉含量降低3.50%、粗纤维含量降低3.61%、脂肪含量降低0.17%、有机酸含量降低0.04%。SDS-PAGE测定和扫描电镜图均显示,微波膨化后南瓜片蛋白质分子量降低,细胞表面积明显增大。【结论】微波膨化能够改善南瓜片的营养成分和微观结构,有利于产品质量和风味的提升。
【Objective】The present experiment was conducted to study the changes in nutrient concentration and microstructure of pumpkin crisps after microwave puffing. 【Method】Response surface methodology was used to optimize the technical parameters of pumpkin crisp processing. The pumpkin crisps made by using optimized protocol were analyzed for changes in nutrients, and microstructure of puffed pumpkin crisp was determined. 【Result】Changes in nutrient concentration have been observed in microwave puffed pumpkin crisps. the reducing sugar content increased by 3.36%, while the protein, starch, crude fiber, fat, and organic acid content decreased by 0.13, 3.50, 3.61, 0.17, and 0.04%, respectively. The results of SDS-PAGE and scanning electronic microscope showed that the weight of protein in pumpkin crisp decreased after microwave puffing, while the surface area crisps increased. 【Conclustion】The results revealed beneficial effects of microwave puffing in balancing the nutrients in pumpkin crisps from the health point of view. The microwave puffing was also found useful to enhance the quality and flavor of pumpkin crisp.
出处
《南方农业学报》
CAS
CSCD
2011年第3期303-307,共5页
Journal of Southern Agriculture
基金
江苏省农业科学院基金项目(9100001)
