TY -的A2 Ngoune利奥波德Tatsadjieu AU -埃建交,Abebe盟——Kibr Gesessew PY - 2021 DA - 2021/11/16 TI -预处理和干燥方法对质量的影响Anchote (Coccinia abyssinica(Lam))面粉SP - 3183629六世- 2021 AB -减少采后损失通过改进技术研究工作。特别是预处理和干燥,是重要的方法使用各种tuber-based食品生产中间产品,增加经济效益和可用性有更长的货架生产和消费的生活社区。这项研究进行了评估的影响预处理和干燥方法的近似成分和物理和功能特性从anchote面粉了。对待anchote面粉准备使用热蒸馏水漂白和钾偏亚硫酸氢盐溶液和干燥方法(阳光、太阳能和烤箱)。获得的数据使用SAS软件进行统计分析 P < 0.05 。因此,治疗和晒干的anchote含水率(10.34%)比化学处理和烘干的anchote (8.71%)。样品处理钾偏亚硫酸氢盐和太阳能干燥方法有更高的蛋白质含量(4.02%)比变白和晒干的样品(3.14%)。样品处理漂白和太阳能干燥灰分较低(3.96%)比样品处理钾偏亚硫酸氢盐和干(4.89%)。纤维含量最高记录为漂白和烘干方法处理样品,用4.71%的评级。晒干的样品有一个增加脂肪含量(1.14%)相比,漂白与所有干燥方法(0.72%)。治疗和晒干面粉碳水化合物含量较低(80.95%)比变白和烘干的(83.03%)。potassium-metabisulphite-treated和烘干的样品的吸水率最高的2.66%的价值。变白和烘干的样品的吸油能力最低1.71%,最高价值的一个明显不同的价值1.98% potassium-metabisulphite-treated和solar-dried样本。烘干的样品已经肿胀的权力高于太阳能和日晒法方法。 The anchote samples treated by blanching methods and dried in the oven had the highest solubility rating of 43.84% and the lowest value of 38.8% for control and sun-dried samples. The sun-dried anchote flour had the highest dispersibility value, which is significantly different from both the oven-dried and solar-dried versions. Along with that, the untreated samples had significantly lower dispersibility values than the potassium-metabisulphite-treated and blanched flour samples. The proximate values of anchote flour were significantly affected by pretreatment and drying methods. Additionally, the main and interactive effect of pretreatment and drying methods influenced the water absorption capacity, oil absorption capacity, swelling power, solubility, and dispersibility significantly. Further research is required to improve flour properties and characterize pasting properties to assess the suitability of the starch for different industrial inputs. SN - 0146-9428 UR - https://doi.org/10.1155/2021/3183629 DO - 10.1155/2021/3183629 JF - Journal of Food Quality PB - Hindawi KW - ER -