Fenugreek and carob seed were germinated in the dark for 4 days and 15 days respectively. The two species are rich in vitamins A, B1, B3, B8. Germination promotes the increase in their concentrations. To ensure preser...Fenugreek and carob seed were germinated in the dark for 4 days and 15 days respectively. The two species are rich in vitamins A, B1, B3, B8. Germination promotes the increase in their concentrations. To ensure preservation and increased bioavailability of the vitamins, it is necessary to apply a DIC of 30s to 400 kPa making it possible to support the cellular expansion and the decontamination of germinated seeds. Vitamin A content in germinated carob seed increased by 82.54%, which is not the case for fenugreek. A decrease in vitamin A concentration of 4 μg/100 g of dry matter. DIC increase vitamin B1, B3 and B8 in germinated fenugreek seeds. A slight decrease of B vitamins in germinated carob seed after treatment with DIC has been noticed. This loss can be explained by the low bioavailability caused mainly by the botanical structures of the seeds.展开更多
Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial conten...Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green “Poblano” Pepper (Capsicum annuum L.). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.展开更多
文摘Fenugreek and carob seed were germinated in the dark for 4 days and 15 days respectively. The two species are rich in vitamins A, B1, B3, B8. Germination promotes the increase in their concentrations. To ensure preservation and increased bioavailability of the vitamins, it is necessary to apply a DIC of 30s to 400 kPa making it possible to support the cellular expansion and the decontamination of germinated seeds. Vitamin A content in germinated carob seed increased by 82.54%, which is not the case for fenugreek. A decrease in vitamin A concentration of 4 μg/100 g of dry matter. DIC increase vitamin B1, B3 and B8 in germinated fenugreek seeds. A slight decrease of B vitamins in germinated carob seed after treatment with DIC has been noticed. This loss can be explained by the low bioavailability caused mainly by the botanical structures of the seeds.
文摘Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper is dedicated to study the evolution of the main bioactive compounds (total phenolics and flavonoids) and functional properties such as the antioxidant activity of processed samples in the case of Green “Poblano” Pepper (Capsicum annuum L.). Results issued from DIC-assisted hot air drying, and DIC-assisted freezing, allowed to identifying the impact of DIC studied operating parameters, which were the saturated steam pressure and the processing time, and the best DIC treatment correlated with the considered operation.
文摘为探究预干燥方式对瞬时压差膨化(instant controlled pressure drop,DIC)整果香菇脆品质特性影响,开发即食香菇脆休闲食品,本文研究了热风干燥(hot air drying,HAD)、热泵干燥(heat pump drying,HPD)和真空冷冻干燥(vacuum freeze drying,FD)等3种预干燥方式对DIC香菇脆品质的影响。结果表明,香菇脆总干燥时间取决于预干燥方式,由低至高为:HAD-DIC<HPD-DIC<FD-DIC;平均干燥速率则与之相反。总色差由低到高为:FD-DIC<HPD-DIC<HAD-DIC。膨化度高低顺序为:HPD-DIC>HAD-DIC>FD-DIC。复水比高低顺序为:FDDIC>HPD-DIC>HAD-DIC。HAD-DIC香菇脆硬度值最高,脆度值最低;FD-DIC香菇脆硬度和脆度均较低;HPDDIC香菇脆硬度适中且脆度最高。总糖含量高低顺序为:FD-DIC>HPD-DIC>HAD-DIC。低场核磁共振(low field nuclear magnetic resonance,LF-NMR)结果表明,相比于FD和HAD预干燥,HPD后的香菇疏松结合水和不易流动水所占比例较高,紧密结合水比例较低,有利于DIC瞬间泄压时水分闪蒸,为香菇膨化提供充足驱动力。综合考虑,香菇脆最适预干燥方式为HPD。
