空气油炸与微波处理对南瓜籽品质的影响

Effects of air-frying and microwave treatment on the quality of pumpkin seed kernels

目的:探讨加工方式对南瓜籽品质的影响。方法:以南瓜籽仁为研究对象,考察空气油炸(160℃,0~7 min)和微波处理(700 W,0~7 min)对其理化特性的影响。结果:空气油炸和微波处理后,多酚、黄酮、多糖含量以及感官评分均随处理时间的延长呈先增大后减小的趋势,并分别在空气油炸4 min和微波处理5 min时达到最高。结论:最佳处理条件下,微波处理的南瓜籽具有较低的脂质氧化程度,具有更高的消化率,而空气油炸的坚果烘烤风味更强。

Objective:This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels.Methods:In this study,pumpkin seed kernels were chosen as the research object and the effects of air-frying(160℃,0~7 min)and microwave treatment(700 W,0~7 min)on the physical and chemical properties of proteins were investigated.Results:The experimental results showed that:after air-frying and microwave treatment,polyphenol,flavone,polysaccharide contents,as well as sensory scores all increased at the beginning,then decreased gradually,and reached the peak values when being treated by air-frying for 4 min and microwave treatment for 5 min,respectively.Under the optimal conditions,the degree of lipid oxidation was lower after microwave treatment,the protein aggregation phenomenon was more obvious,and the structure tended to be disordered and stretched,with a higher degree of lipid oxidation and better digestibility,while air-fried nuts had a stronger roasted flavor.Conclusion:The results indicated that proper air-frying and microwave treatment could improve the flavor and digestive properties of pumpkin seed kernels,and then improve the quality of pumpkin seed kernels.