The present research work was carried out to investigate the proximate composition and antioxidant capacities of newly invented varieties of dry peas. The proximate composition in terms of moisture （7.00-8.50%）, ash...The present research work was carried out to investigate the proximate composition and antioxidant capacities of newly invented varieties of dry peas. The proximate composition in terms of moisture （7.00-8.50%）, ash （3.85-4.97%）, fiber （3.8-12.3%） and protein （17.3-18.8%） contents varied significantly with respect to various cultivars. Total phenolic contents （TPC）, total flavonoids contents （TFC）, percentage inhibition of peroxidation of linoleic acid system, reducing power and DPPH free radical scavenging capacity of different dry peas extracts were found in range of 0.651-0.684 g/100g of GAE, 0.021-0.041 g/100g of CE, 0.713-0.895, 40.051-84.608%, 18.097-24.591 mg/mL, respectively. The amount of TFC, and percent inhibition of per oxidation in linoleic system of different dry peas extracts varied significantly among various cultivars and solvents. From the results of present investigations it is reasonable to say that 80% methanolic extracts of dry peas have exhibited varying degree of antioxidant activity.展开更多
文摘为改进传统小吃豌豆黄的缺陷,在口味上进行改进,采用高压蒸制制粉,冷加工拌料的方法,通过单因素试验与正交试验研究了浸泡时间、加糖量、加水量、加黄油量的因素对豌豆黄品质指标的影响。结果表明研制的新豌豆黄的最佳条件为:浸泡时间6 h,121 k Pa蒸制15 min,加糖量18%,加水量31%,黄油量3%。根据感官评价得出各因素的影响顺序为:加糖量>加水量>加黄油量>浸泡时间。进行二次咀嚼试验测定产品硬度、黏附性、酥性、黏聚性指标,结果表明:浸泡时间对产品的硬度影响显著。本研究还观察了传统豌豆黄的蛋白凝胶结构,为豌豆制品的加工与利用开辟了新的途径,具有一定的开发应用价值。
文摘The present research work was carried out to investigate the proximate composition and antioxidant capacities of newly invented varieties of dry peas. The proximate composition in terms of moisture （7.00-8.50%）, ash （3.85-4.97%）, fiber （3.8-12.3%） and protein （17.3-18.8%） contents varied significantly with respect to various cultivars. Total phenolic contents （TPC）, total flavonoids contents （TFC）, percentage inhibition of peroxidation of linoleic acid system, reducing power and DPPH free radical scavenging capacity of different dry peas extracts were found in range of 0.651-0.684 g/100g of GAE, 0.021-0.041 g/100g of CE, 0.713-0.895, 40.051-84.608%, 18.097-24.591 mg/mL, respectively. The amount of TFC, and percent inhibition of per oxidation in linoleic system of different dry peas extracts varied significantly among various cultivars and solvents. From the results of present investigations it is reasonable to say that 80% methanolic extracts of dry peas have exhibited varying degree of antioxidant activity.
