排序方式: 共有5条查询结果,搜索用时 0 毫秒
1
1.
Patchimaporn Udomkun Rony Swennen Cargele Masso Bhundit Innawong Apollin Fotso Kuate Amos Alakonya Bernard Vanlauwe 《International Journal of Food Science & Technology》2021,56(10):5417-5431
The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64). 相似文献
2.
Busarakorn Mahayothee Patchimaporn Udomkun Marcus Nagle Methinee Haewsungcharoen Serm Janjai Joachim Mueller 《European Food Research and Technology》2009,229(2):329-337
The objective of this research was to study the effect of osmotic pretreatment with combined anti-browning agents (acid, glycerol
and/or trehalose) on the colour characteristics of dried litchi after drying and during 5 months of storage compared to samples
without pretreatment. The pretreated samples showed good inhibition of polyphenol oxidase activity when compared with the
control, while the total phenolic contents in the dried products were not reduced. The results demonstrated that water activity,
lightness difference, chroma, degree of browning (DB), and 5-hydroxymethylfurfural values of all pretreated samples increased,
while hue angle decreased with storage time. Samples pretreated with glycerol showed the best potential for browning retardation,
followed by glycerol combined with trehalose, and trehalose, respectively. In addition, the colour parameters were used to
calculate the luminescence values, representing the data in grey scale, which were correlated with a non-enzymatic browning
index. The results showed grey value could be adequately used to represent the DB of dried litchi with r
2 value of 0.92. 相似文献
3.
Patchimaporn Udomkun Busarakorn Mahayothee Marcus Nagle Joachim Müller 《International Journal of Food Science & Technology》2014,49(4):1122-1131
This study explored the effects of calcium chloride (CaCl2) and calcium lactate (Ca‐L) pretreatments prior to osmotic dehydration on physicochemical characteristics and consumer acceptance of dried papaya. Three different calcium concentrations [0.5, 1.5 and 2.5% (w/v)] were applied to samples before they were soaked in a 30 °Brix sucrose solution and subsequently dried at 70 °C. The results showed that the dried samples treated with calcium exhibited significantly lower moisture content, water activity, apparent density and shrinkage, while volume was higher when compared to the control. Calcium applications did not obviously influence sugar content of samples and maintained the quality of dried papaya in terms of colour and textural characteristics. Calcium chloride at 2.5% (w/v) was found to particularly impart undesirable bitterness to the dried papaya. In contrast, using 2.5% (w/v) Ca‐L provided the best acceptance scores. Thus, the use of Ca‐L could be an alternative to CaCl2 in the pretreatment of fruits prior to drying as it offers improved quality. 相似文献
4.
5.
1