In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 9...In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.展开更多
文摘In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.
文摘目的:优选木贼配方颗粒的喷雾干燥工艺条件,制备合格的中间体,以利于后续干法制粒工序的开展。方法:以出粉率和粒径分布为指标,通过单因素试验筛选辅料种类;利用Minitab 16软件中的Plackett-Burman设计,以出粉率为指标,筛选影响喷雾干燥的3个主要影响因素(进风温度、固含比、进料速度),并确定非主要影响因素的水平。以山柰素转移率、细粉吸湿率和出粉率为指标,利用Box-Behnken优选工艺参数。结果:最佳喷雾干燥工艺条件为3%微粉硅胶加入固含量20%的木贼浸膏中,料液温度65℃,进风温度151℃,进风量4 m3·min^(-1),进料速度33 m L·min^(-1)。山柰素转移率94.2%,喷干粉吸湿率20.6%,出粉率85.0%。结论:优选的喷雾干燥工艺稳定可行,为木贼配方颗粒的大生产提供参考。
文摘以京冬6号为材料,在大田条件下研究了植物生长调节剂6-苄氨基嘌呤(BA)、乙烯利及其配合使用对小麦籽粒产量及品质的影响,结果表明,各处理有效改变了小麦蛋白质含量及组分、氨基酸组成、沉降值、面筋含量等品质指标和千粒重。开花期喷施 BA 50mg/L 和灌浆期喷施乙烯利50mg/L 的复合处理,籽重和品质指标同时显著提高,表明了化学控制手段在协调碳氮物质代谢,实现产量品质协同提高方面的应用潜力。
