不同工艺制备的马铃薯全粉理化性质比较

doi:10.3969/j.issn.1673-1689.2019.08.021

首页 > 过刊浏览>2019年第38卷第8期 >148-154. DOI:10.3969/j.issn.1673-1689.2019.08.021

不同工艺制备的马铃薯全粉理化性质比较
DOI:
                        10.3969/j.issn.1673-1689.2019.08.021
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:TS215
基金项目:

Effect of Different Preparation Process on Physicochemical Properties of Potato Powder

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

以同一品种新鲜的马铃薯为原料，比较研究了应用不同工艺制备的马铃薯雪花粉、马铃薯颗粒粉和马铃薯生全粉的理化性质。采用扫描电子显微（SEM）、X-射线衍射（XRD）、快速黏度分析仪（RVA）和色度仪分别对马铃薯全粉的微观形貌、颗粒结构、糊化特性和亮度值进行了表征，并测定了马铃薯全粉的基本组分和碘蓝值，以中筋小麦粉为参照进行了对比分析。结果表明：马铃薯全粉的膳食纤维含量均高于小麦粉，但淀粉、蛋白含量都低于小麦粉；颗粒粉和生全粉的亮度值较高，但均低于小麦粉，雪花粉的亮度值最低，生全粉的黄值最大；马铃薯全粉中雪花粉的碘蓝值较小、糊化度较大，生全粉的碘蓝值较高，糊化度较低；生全粉中马铃薯淀粉颗粒清晰可见，雪花粉和颗粒粉未能观察到淀粉颗粒；生全粉的衍射峰尖锐，结晶结构完好，雪花粉和颗粒粉的结晶结构被破坏。

Abstract:

Different potato powder was prepared from fresh potato of the same variety. The effects of different preparation methods on the physical and chemical properties of potato powder were studied. The granule morphology，crystalline structure，and the brightness value of potato powder were characterized using scanning electron microscopy（SEM），X-ray diffraction（XRD），and rapid viscosity analyzer（RVA），respectively. Additionally，the Basic components，gelatinization degree，and the iodine blue value of the potato powder were also investigated. The results showed that the dietary fiber content of potato powder was higher than that of wheat flour；whereas the wheat flour contains more starch and protein compared with the potato powder. The brightness values of granule flour and raw flour were relatively high，but lower than that of wheat flour. The lowest brightness was flakes，and raw flour yellow values was maximum. Compared with wheat flour，the flake showed lower iodine blue value and higher degree of gelatinization，and raw flour iodine blue value was higher，the gelatinization degree was relatively low. The raw flour potato starch granules are visible. The crystalline structure of the flake and flour has been destroyed.

参考文献

相似文献

引证文献

引用本文

杨娟,程力,洪雁,李才明,李兆丰,顾正彪.不同工艺制备的马铃薯全粉理化性质比较[J].食品与生物技术学报,2019,38(8):148-154.

YANG Juan, CHENG Li, HONG Yan, LI Caiming, LI Zhaofeng, GU Zhengbiao. Effect of Different Preparation Process on Physicochemical Properties of Potato Powder[J]. Journal of Food Science and Biotechnology,2019,38(8):148-154.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2020-03-27
出版日期:

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

文章指标

历史

微信公众号二维码

手机版网站二维码