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首页> 外文期刊>Food Science & Nutrition >Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying
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Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying

机译：木瓜种子，杏仁和黄aga胶的涂层对热风干燥过程中香蕉片性能的影响

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Abstract Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth gums as edible coatings were determined. For this purpose, banana slices were coated in 0.7% solution of each gum and one group remained uncoated as the control. The samples were examined at specific times considering the weight loss, color analyzing (a*, b*, and L*) through the method computer vision, color difference index, browning index, and rehydration after the samples being dried. The results showed that the weight loss of the coated samples was significantly ( p < .05) higher than the uncoated samples which can be due to the alteration or destruction of the cell membrane. The almond gum-coated samples had significantly a lower ultimate browning index and quince seed gum-coated samples showed the highest rehydration. So, the gums coating is an effective way to preserve the quality characteristics of the banana slices.
机译：摘要由于香蕉在干燥过程中早期变质，因此确定了杏仁，木瓜种子和黄aga胶为可食用涂料。为此，将香蕉片涂在每种口香糖的0.7％溶液中，剩下的一组作为对照。在特定时间检查样品，考虑重量减轻，通过计算机视觉方法进行颜色分析（a *，b *和L *），色差指数，褐变指数和样品干燥后的复水。结果表明，包被样品的重量损失明显高于未包被样品（p <.05），这可能是由于细胞膜的改变或破坏所致。涂有杏仁胶的样品的最终褐变指数明显较低，而用seed种子胶涂覆的样品则显示出最高的补水率。因此，口香糖涂层是保持香蕉片质量特征的有效方法。

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