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首页> 外文期刊>Nutrition & Food Science >Nutrient composition of mint powder prepared from various drying methods.
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Nutrient composition of mint powder prepared from various drying methods.

机译：由各种干燥方法制备的薄荷粉的营养成分。

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摘要

Drying of mint leaves to produce a mint powder was optimized. Specifically, the effect of various drying methods on the nutrient composition of the mint leaves powder formed was studied. Mint leaves were blanched in boiling water for 10-15 s, immersed in 0.2% KMS solution for 5 min at room temp., then subjected to: air drying in the shade at room temp., oven drying at 50 degrees C for 6-8 h; or microwave drying at 800 W power for 3-4 min. The mint leaves powders produced were analysed for proximate composition (protein, crude fibre, fat, ash and moisture contents), minerals, beta-carotene, ascorbic acid and polyphenols using standard techniques. Results obtained were subjected to analysis of complete randomized design and factorial complete randomized design. A sensory analysis was also performed on the mint powders by a sensory panel using a 9-point hedonic scale. Results show that the mint leaves powder prepared via drying in the shade had the best nutritional and sensory profiles of the 3 powders produced.
机译：优化了薄荷叶的干燥以产生薄荷粉。具体地，研究了各种干燥方法对所形成的薄荷叶粉末的营养成分的影响。将薄荷叶在沸腾水中漂白10-15 s，在室温下浸入0.2％KMS溶液中5分钟，然后进行以下操作：在室温下阴凉处空气干燥，在50摄氏度下烤箱干燥6- 8小时;或以800瓦功率微波干燥3-4分钟。使用标准技术分析产生的薄荷叶粉末的主要成分（蛋白质，粗纤维，脂肪，灰分和水分），矿物质，β-胡萝卜素，抗坏血酸和多酚。对获得的结果进行完全随机设计和因子完全随机设计的分析。还使用9点享乐秤通过感官小组对薄荷粉进行了感官分析。结果表明，在阴凉处干燥制备的薄荷叶粉末在生产的3种粉末中具有最佳的营养和感官特征。

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