Effects of different drying methods on quality and volatile components of Nianzhuan

The main nutrients,color,sensory evaluation and volatile components of Nianzhuan which was prepared by grinding the dried green wheat berry were determined to reveal the effects of different drying methods on the quality of Nianzhuan. Three different drying methods including hot air drying,stir-frying and baking were employed to dry the green wheat berry. The results indicated that the effects of three drying methods on the keep rate of chlorophyll and the contents of starch and flavonoid were not significant different,while the contents of fat(1.31%)and vitamin C(8.04 mg·100 g^-1)were the highest in Nianzhuan dried by hot air with the least color changes,while the content of protein(11.58%)and the sensory evaluation(95.36)of the baking Nianzhuan were the highest. The yield rates of Nianzhuan prepared by three methods were in a descending order as:baking,hot air drying and stir-frying,while the energy consumptions of Nianzhuan prepared by three methods were list by ascending counts:hot air drying,baking,stir-frying. On the study of volatile components in Nianzhuan,a total of 29 volatile compounds were detected,including aldehydes,alcohols,furans,esters,ketones and others. The most abundant compounds in Nianzhuan dried by the three methods were all aldehydes,including caproaldehyde and nonanal,which reached a maximum(71.56%)in the baking sample. In general,among the three drying methods,baking could optimally maintain the quality and flavors of Nianzhuan.