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- Title
不同热处理方法对休闲松子品质的影响.
- Authors
谌迪; 肖朝耿; 卢文静; 叶沁; 王飞
- Abstract
To improve the quality of leisure pine nuts, using three different heat treatment methods, i.e.vacuum frying, water boiling and ordinary frying to heat the pine nuts, the change of acid value, peroxide value, saponification value and antioxidant capacity of leisure pine nuts were determined under different heat treatments. The results showed that the acid value of vacuum-fried and boiled pine nuts were higher than that of ordinary fried at 4 min. The peroxide value of ordinary fried pine nuts were significantly higher than that of water-boiled and vacuum-fried at 4 min(P<0.05). The peroxide value of vacuum-fried pine nuts will rapidly increase to (0.3±0.05) g·kg-1 which was approaching to the ordinary fried at 4 min. The saponification value of the vacuum-fried group was slightly higher than that of the water-boiled group, but no significant difference was observed(P>0.05). The antioxidant capacity of the vacuum-fried and water boiled pine nuts were significantly higher than that of the ordinary fried at 4 min, and water boiled pine nuts showed the best antioxidant capacity. Therefore, the functional nutrition of pine nuts can be better retained by vacuum frying and water boiling.
- Subjects
OXIDANT status; HEAT treatment; SAPONIFICATION; PINE; EBULLITION
- Publication
Acta Agriculturae Zhejiangensis, 2022, Vol 34, Issue 4, p808
- ISSN
1004-1524
- Publication type
Article
- DOI
10.3969/j.issn.1004-1524.2022.04.17