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首页> 外文期刊>Food Science & Nutrition >Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour
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Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour

机译：柠檬酸预处理对甘薯干粉营养成分，生物活性成分和总抗氧化能力的影响

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摘要

Orange flashed sweet potatoes are rich and inexpensive source of diet and antioxidants. The purpose of this study was to evaluate the effects of CA pretreatments and convective hot air drying temperature on proximate composition, bioactive components, and total antioxidant capacity of flour of five orange flashed sweet potato varieties. Moisture, protein, ether extract, ash, carbohydrate, fiber, β‐carotene, total phenolic compounds, and total antioxidant capacity in the dried flour samples were evaluated and reported in the range of 4.1–7.4%, 2.4–4.2%, 1.2–1.1.8%, 2.2–3.2%, 82.7–87.1%, 1.3–1.8%, 35.5–91.6?mg/100?g, 49.8–107.9?mg GAE/100?g, and 27.3–85.4%, respectively. The interaction effects of varieties, drying temperature, and CA concentration were significant ( p ???0.05) except for fiber. Kulto and SPK006/6/6 performed better for most of the parameters studied followed by SPK00/06. For almost all varieties, samples dried at 55°C and after treated in 3% CA solution had the highest percentage in terms of proximate composition, bioactive components, and total antioxidant capacities.
机译：闪闪发光的橙色地瓜是饮食和抗氧化剂的丰富而廉价的来源。这项研究的目的是评估CA预处理和对流热风干燥温度对五个橙闪红薯品种的面粉的近似组成，生物活性成分和总抗氧化能力的影响。对干粉样品中的水分，蛋白质，醚提取物，灰分，碳水化合物，纤维，β-胡萝卜素，总酚类化合物和总抗氧化能力进行了评估，并报告为4.1–7.4％，2.4–4.2％，1.2–分别为1.1.8％，2.2–3.2％，82.7–87.1％，1.3–1.8％，35.5–91.6 mg / 100？g，49.8–107.9mg GAE / 100？g和27.3–85.4％。除纤维外，品种，干燥温度和CA浓度的交互作用均显着（p≤0.05）。在研究的大多数参数中，Kulto和SPK006 / 6/6的表现都更好，其次是SPK00 / 06。对于几乎所有品种而言，在55°C下干燥并在3％的CA溶液中处理后的样品，在接近组成，生物活性成分和总抗氧化剂能力方面均具有最高的百分比。

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