Effect of Different Drying Methods on Quality and Antioxidant of Instant Millet Flour

Hongxia ZHAO; Yingqiang WANG; Feng YANG; Xi SONG; Yongfu WU; Jing WANG

doi:10.13386/j.issn1002-0306.2020080244

Volume 42 Issue 10

May 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(10): 36-42. > DOI: 10.13386/j.issn1002-0306.2020080244

ZHAO Hongxia, WANG Yingqiang, YANG Feng, et al. Effect of Different Drying Methods on Quality and Antioxidant of Instant Millet Flour [J]. Science and Technology of Food Industry, 2021, 42(10): 36−42. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020080244.

Citation:

PDF (982 KB)

Effect of Different Drying Methods on Quality and Antioxidant of Instant Millet Flour

1.
Longdong University, Qingyang 745000, China
2.
Food College, Shanghai Ocean University, Shanghai 201306, China

More Information

Received Date: August 25, 2020
Available Online: March 18, 2021

Graphical Abstract

Abstract

Abstract

The nutritional content, physical and antioxidant properties of four types high quality pure natural instant millet flour prepared by microwave vacuum drying (MVD) and microwave hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR) were studied. The results showed that the contents of nutrients, and antioxidant activity in vitro decreased and the characteristics of the millet flour enhanced after drying treatment compared to fresh sample. The highest contents of crude fat, protein and polyphenol were obtained by MHAD, 2.64, 8.63 and 57.2 g/100 g, respectively. Meanwhile, the free radical scavenging ability of DPPH·, superoxide anion and reducing power were the highest with the IC₅₀values of 0.138 and 0.134mg/mL, respectively. The reducing power was 1.98. The powder of MHAD had the best fluidity, the lowest hygroscopicity (39.34%), the lowest caking degree (17.01%), the highest iodine blue value (0.685), and the highest sensory evaluation scores (95.2 points). The contents of yellow pigment in millet flour prepared by MVD method was the highest (67.22 mg/100 g), and the ability of scavenging hydroxyl radical was the strongest (IC₅₀was 0.059 mg/mL). Comprehensive analysis, microwave hot air drying method could keep the nutritional components of instant millet flour completely with good quality and strong antioxidant activity. It could be used as a new economical and energy-saving drying method for the preparation of millet flour.
- microwave vacuum drying,
- microwave hot air drying,
- instant millet flour,
- quality,
- antioxidant capacity

FullText(HTML)

References (33)

References

[1]	Saleh A S M, Zhang Q, Chen J, et al. Millet grains: Nutritional quality, processing and potential health benefits[J]. Comprehensive Reviews in Food Science and Food Safety,2013,12:281−295. doi: 10.1111/1541-4337.12012
[2]	赵欣, 梁克红, 朱宏, 等. 不同米色小米营养品质与蒸煮特性研究[J]. 食品工业科技,2020,41(24):306−311.
[3]	田志琴. 小米多酚类活性物质的提取及抗氧化性研究[D]. 郑州: 河南工业大学, 2011: 11−53.
[4]	Pradeep P M, Sreerama Y N. Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia[J]. Food Chemistry,2014,169:455−463.
[5]	焦华杰. 方便小米粥生产工艺及糊化回生机理研究[D]. 保定: 河北农业大学, 2013.
[6]	Jaybhaye R V, Pardeshi I L, Vengaiah P C, et al. Processing and technology for millet based food products: A review[J]. Journal of Ready to Eat Food,2014,1(2):32−48.
[7]	毛军伟. 含大豆、玉米和小米烘烤婴幼儿营养米粉的糊化特性研究和营养评价[D]. 杭州: 浙江大学, 2015.
[8]	赵瑞华, 谢佳艺, 刘月芹, 等. 陕北风味香菇小米酒的酿造工艺研究[J]. 北方园艺,2019(4):124−130.
[9]	郑志, 张建朱, 王丽娟, 等. 不同干燥方式制备方便米饭的品质比较[J]. 食品科学,2013,34(2):63−66.
[10]	Manuramath M, Yenagi N, Orsat V. Quality evaluation of little millet (Panicum miliare) incorporated functional bread[J]. Journal of Food Science and Technology,2015,52(12):8357–8363.
[11]	Balkrishna S P, Visvanathan R. Hydration kinetics of little millet and proso millet grains: Effect of soaking temperature[J]. Journal of Food Science and Technology,2019,56:3534−3539. doi: 10.1007/s13197-019-03789-4
[12]	Takhellambam R D, Chimmad V, Prkasam J N. Ready-to-cook millet flakes based on minor millets for modern consumer[J]. Journal of Food Science and Technology,2016,53(2):1312−1318. doi: 10.1007/s13197-015-2072-0
[13]	Li H, Xie L, Ma Y, et al. Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra[J]. LWT-Food Science and Technology,2018:101.
[14]	Jiang N, Zhang Z, Li D, et al. Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption[J]. LWT - Food Science and Technology,2017,82(1):216−226.
[15]	石磊, 王世清, 陈海华, 等. 浸泡温度及米水比例对小米淀粉糊化特性的影响[J]. 食品与机械,2010,26(1):31−34.
[16]	Botha G E, Oliveira J C, Ahren L. Microwave assisted air drying of osmotically treated pineapple with variable power programmes[J]. Journal of Food Engineering,2012,108(2):304−311. doi: 10.1016/j.jfoodeng.2011.08.009
[17]	Floberg P. Microwave convective drying of plant foods at constant and variable microwave power[J]. Drying Technology,2007,25(7/8):1149−1153.
[18]	王应强, 温建华, 刘爱青, 等. 浸泡与米水比例对预烹调小米微波对流恒温干燥特性与品质的影响[J]. 食品与机械,2017,33(6):190−195, 206.
[19]	Hithamani G, Srinivasan K. Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)[J]. Food Chemistry,2014,164:55−62. doi: 10.1016/j.foodchem.2014.04.107
[20]	杨延兵, 管延安, 秦岭, 等. 不同地区谷子小米黄色素含量与外观品质研究[J]. 中国粮油学报,2012,27(1):14−19.
[21]	苟小菊, 刘冬, 杨曦, 郭玉蓉. 热风干燥温度对新疆红肉苹果粉品质的影响[J]. 食品科学,2018,39(21):87−93.
[22]	赵红霞, 王应强, 温建华, 等. 干燥方法对杏肉全粉品质及抗氧化活性的影响[J]. 食品与机械,2018,34(9):207−211, 226.
[23]	Zhang M, Zhang C J, Shretha S. Study on the preparation of superfine ground powder of Agrocybe chaxingu Huang[J]. Journal of Food Engineering,2005,67(3):333−337. doi: 10.1016/j.jfoodeng.2004.04.036
[24]	Puupponen P, Hakkinen N S, Aarni M, et al. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways[J]. Journal of the Science of Food and Agriculture, 2003, 83, 1389–1402.
[25]	Chandrasekara A, Naczk M, Shahidi F. Effect of processing on the antioxidant activity of millet grains[J]. Food Chemistry,2012,13:1−9.
[26]	刘静, 李湘利, 梁宝东, 等. 紫甘蓝多酚的体外抗氧化能力及抑菌作用[J]. 食品工业科技,2017,38(23):49−52, 57.
[27]	王弘, 陈宜鸿, 马培琴. 粉体特性的研究进展[J]. 中国新药杂志,2006,15(18):1535−1539.
[28]	陈玮琦, 郭玉蓉, 张娟, 等. 干燥方式对苹果幼果干酚类物质及其抗氧化性的影响[J]. 食品科学,2015,36(5):33−37.
[29]	刘冉, 王振宇, 卢静, 等. 两种松科植物松多酚体外抗氧化活性评价[J]. 食品工业科技,2013,34(4):159−163.
[30]	刘富明, 母婷婷, 王彩霞, 等. 蓝色和紫色小麦多酚提取物的体外抗氧化活性评价[J]. 食品与发酵工业,2019,45(9):202−204.
[31]	Adom K K, Liu R H. Antioxidant activity of grains[J]. Journal of Agricultural and Food Chemistry,2002,50(21):6182−6187. doi: 10.1021/jf0205099
[32]	张玲艳, 李洁莹, 韩飞, 等. 蒸煮对小米营养成分及抗氧化活性的影响[J]. 食品科学,2017,38(24):113−117.
[33]	Chandrasekara A, Shahidi F. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity[J]. Journal of Agricultural and Food Chemistry,2010,58(11):6706−6714. doi: 10.1021/jf100868b

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	吴思邈，蒋浩源，安莹，张丽冕，李彭. L-赖氨酸功能化纤维素对模拟苹果汁中铅的吸附特性研究. 食品工业科技. 2024(08): 97-109 . 本站查看
2.	张琳，马悦，张悦，陆辉杰，陈子琨，刘宏生. 科教融汇及思政育人新路径——食品包装技术课程创新实验设计. 农业工程. 2024(06): 133-137 .
3.	唐蓉萍，李秀壮，朱一剑，吴贝贝，李树龙. 玉米秸秆高值化利用研究进展. 南方农业. 2024(21): 143-146 .
4.	朱颍，李力，孙冰华，马森. 淀粉可食性膜性能的研究进展. 粮食科技与经济. 2024(06): 94-102 .
5.	曾仪雯，周恩弛，黄高瓴，冯静秋，李丹，张春红. 可食性膜在食品保鲜中的应用现状及研究进展. 保鲜与加工. 2023(04): 62-67 .
6.	任晚霞，宋亭，张丽媛. 纳米纤维素-淀粉膜对草莓保鲜效果的影响. 中国食品添加剂. 2023(11): 6-11 .