Effects of Modification Process and Drying Method of Meal Substitute Powder on Its Nutritional / Functional Components

doi:10.12441/spyswjs.20230915002

Home > Archive>Volume 43, Issue 2, 2024 >73-80. DOI:10.12441/spyswjs.20230915002

Effects of Modification Process and Drying Method of Meal Substitute Powder on Its Nutritional / Functional Components
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                        10.12441/spyswjs.20230915002
                    
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Abstract:

The meal substitute powder was modified by different modification methods, and the modified meal substitute powder was dried to study the effects of different modification methods and drying methods on the nutritional/functional components of meal substitute powder, and the best modification and drying methods are determined. The results showed that the enzymatic hydrolysis combined with fermentation modification technology was beneficial to improve the content of bioactive substances and the antioxidant activity of meal substitute powder. Compared with microwave freeze-drying, infrared freeze-drying is conducive to the retention of active substances, and its drying time is short. Therefore, enzymatic hydrolysis combined with fermentation modification technology and infrared freeze-drying are conducive to the retention of bioactive substances in meal substitute powder.

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LIN Jia-cong, QIU Li-qing, LIN Zhi-han, ZHANG Min. Effects of Modification Process and Drying Method of Meal Substitute Powder on Its Nutritional / Functional Components[J]. Journal of Food Science and Biotechnology,2024,43(2):73-80.

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Online: March 15,2024
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