Development of Begonia Fruit Dissoluble Beans

MENG Xiaohua; XU Guihua; JI Yumei

doi:10.13386/j.issn1002-0306.2022090077

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 191-199. > DOI: 10.13386/j.issn1002-0306.2022090077

MENG Xiaohua, XU Guihua, JI Yumei. Development of Begonia Fruit Dissoluble Beans[J]. Science and Technology of Food Industry, 2023, 44(14): 191−199. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090077.

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Development of Begonia Fruit Dissoluble Beans

MENG Xiaohua^{1, 2,},
XU Guihua^3, ,,
JI Yumei^{1, 2}

1.
School of Food Engineering, Hebi Polytechnic, Hebi 458030, China
2.
Hebi City Key Laboratory of Green Food Deep Processing, Hebi 458030, China
3.
Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China

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Received Date: September 07, 2022
Available Online: May 19, 2023

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Abstract

Abstract

To realize the innovative application of begonia fruit and enrich the types of food for the elderly, begonia fruit dissoluble beans are made with begonia fruit, yogurt, milk powder as the main raw materials. The sensory score, solubility, total antioxidant capacity FRAP value, total reducing power value and the ABTS⁺· clearance rate were taken as the indicators. The formula of begonia fruit dissoluble beans was optimized by the single-factor experiments and response surface methodology, and its quality indicators such as sensory and microorganism were measured. The results showed that the optimal formula of begonia fruit dissoluble beans was 10 g of begonia fruit, 5 g of yogurt, 9 g of milk powder, and 0.8 g of oligofructose. The quality of begonia fruit dissoluble beans prepared by this formula was the best, the sensory and microbial indicators were all qualified, and the total antioxidant capacity FRAP value reached 12.92±0.30 mmol/L, the total reducing power value reached 0.036±0.004, and the ABTS⁺· clearance rate reached 88.32%±1.75%, the antioxidant capacity was significantly higher than that of the original flavor soluble bean (P<0.05). At the same time, the instant characteristics of begonia fruit dissoluble beans and commercial milk tablets and candies of the same quality were compared and analyzed. The dissolution time of begonia fruit dissoluble beans was 58.08±3.16 s, far less than the commercial milk tablets (dissolving time was 186.27±3.20 s) and commercially available candies (dissolving time was 378.14±7.05 s) (P<0.05). Obviously, this product was more suitable for the elderly who have bad teeth and were in urgent need of nutritional supplements.
- begonia fruit,
- dissoluble beans,
- formula,
- vacuum freeze-drying,
- response surface methodology

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References (40)

References

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