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首页> 外文期刊>British Biotechnology Journal >The Effect of Drying and Salting on the Nutrient Composition and Organoleptic Properties of Talinum triangulare Leaves
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The Effect of Drying and Salting on the Nutrient Composition and Organoleptic Properties of Talinum triangulare Leaves

机译：干燥和盐渍处理对三角叶枫树叶营养成分和感官特性的影响

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Aims: The present study was undertaken to determine the effects of drying and salting on the nutrient content and sensory properties of Talinum triangulare leaves. Study Design: The methods of drying and salting were: oven drying to constant weight at 40°C without any pretreatment, blanching in steam prior to oven drying to constant weight at 40°C, light salting (25 g dry salt/ kg leaves), light brine and vinegar treatment (50 g salt / L +50 ml vinegar/ kg leaves), and heavy salting (250 g/ kg leaves). Each salt treatment was provided for a duration of 14 days. Methodology: Moisture, pH, ash, Ca, Fe, Na, crude fibre, β- and total carotene and vitamin C content of the fresh leaves and the products of the treatments were determined. Values for the fresh and the treated leaves on one hand, and those for products of the various treatments were then compared statistically. Sensory characteristics were also recorded. Results: Compared with the fresh vegetable, oven drying, alone or after blanching of the leaves, resulted in a decrease in nutrient content, with retention ranging from 22.08% (for vitamin C in the leaves dried without prior blanching) to 95.69% (for Na in the blanched and oven-dried samples). Blanching prior to drying gave higher retention of β-carotene, total carotene and vitamin C than oven drying alone, but offered no advantage over the latter for the preservation of ash, iron, sodium and calcium (minerals). Compared with the fresh vegetable, salting resulted in high loss of β-carotene, total carotene, vitamin C and iron, and an increase in sodium and calcium.
机译：目的：进行本研究以确定干燥和盐化对三角​​叶枫树叶营养成分和感官特性的影响。研究设计：干燥和盐化的方法是：在40°C的烤箱中干燥至恒重，无需任何预处理;在40°C的烤箱中干燥至恒重之前，先在蒸汽中变白;盐分浅（每克叶子25克干盐） ，淡盐水和醋处理（50克盐/ L +50毫升醋/ kg的叶子）和重盐腌制（250 g / kg的叶子）。每种盐处理时间为14天。方法：测定新鲜叶子和处理产品的水分，pH，灰分，钙，铁，钠，粗纤维，β-以及总胡萝卜素和维生素C含量。然后，一方面统计新鲜和处理过的叶子的价值，然后比较各种处理产品的价值。还记录了感官特征。结果：与新鲜蔬菜相比，单独或在烘箱中进行烘箱干燥后，导致营养成分减少，保留率从22.08％（对于未经事先烘箱干燥的叶片中的维生素C）到95.69％（对于漂白样品和烘干样品中的Na）。干燥前的漂白比单独烘箱干燥具有更高的β-胡萝卜素，总胡萝卜素和维生素C保留率，但在灰分，铁，钠和钙（矿物质）的保存方面没有比后者干燥的优势。与新鲜蔬菜相比，盐腌会导致β-胡萝卜素，总胡萝卜素，维生素C和铁的大量流失，以及钠和钙的增加。

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