We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Electronic detection technology combined with sensory analysis reveals the impact of different thermal processing methods on Coix seeds.
- Authors
Chen, Peng; Xiao, Xiaoyan; Wang, Xueyu; Li, Yu; Zhang, Jiuba; Xue, Rong; Li, Lin; Mao, Chunqin; Lu, Tulin; Xu, Conglong
- Abstract
Electronic detection technology combined with sensory analysis was used to depict the impact of different thermal processing methods (Stir-frying, Bran-frying, Fa-Zhi) on Coix seeds. To this aim, the changes in nutritional, texture, color and flavor of Coix seeds were examined. The results showed that different methods changed the the nutrient group distribution ratio, hardness, and crispy texture of Coix seeds. Also, the seed color changed to dark yellow, golden yellow and light yellow after stir-frying, bran-frying, and Fa-Zhi, respectively. In total, 33 volatile flavor substances such as isopropanol, furfural, and 2-methylbutyraldehyde were identified. Based on color and flavor analysis, the three different methods could change color and inherent unique smell of Coix seeds which could be more attractive to consumers. The sensory analysis revealed that "Fa-Zhi" processing method (8.30 scores) was preferred for Coix seeds production. This study provides a basis for the deep processing of Coix seeds based on electronic detection technology.
- Subjects
SEEDS; FRENCH fries; FLAVOR; SEED industry; FURFURAL
- Publication
Journal of Food Measurement & Characterization, 2023, Vol 17, Issue 4, p3338
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-023-01860-5