Nghiên cứu thanh hạt ăn liền bổ sung hạt chanh dây

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Tác giả: Thành Duy Đặng, Quang Bình Hoàng, Trung Thiên Lê

Ngôn ngữ: Vie

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Khoa học (Đại học Cần Thơ) 2021

Mô tả vật lý: 106-113

Bộ sưu tập: Metadata

ID: 396466

Thêm vào giỏ Liên kết toàn văn

Hạt chanh dây có chứa hợp chất kháng oxy hóa, chất xơ, chất béo thiết yếu tốt cho sức khỏe. Tuy nhiên, hạt chanh dây hiện nay chỉ mới được biết đến là nguồn phụ phẩm của quá trình chế biến nước chanh dây. Nghiên cứu được thực hiện nhằm đánh giá khả năng ứng dụng hạt chanh dây trong chế biến thanh hạt ăn liền. Kết quả nghiên cứu cho thấy hạt chanh dây chiếm 26,7% tổng khối lượng trái, nhưng chiếm 52,82% khối lượng polyphenol toàn trái. Độ giòn xốp của hạt chanh dây được cải thiện khi hạt được xử lý với dung dịch NaHCO3 3% trong 16 giờ
hạt sau đó được sấy ở 60℃ đến ẩm 9-10%, rang hạt. Thanh hạt ăn liền chế biến theo công thức 2 có thành phần hạt chanh dây chiếm 15%, hạt đậu nành, hạt điều, hạt mè, hạt hướng dương, hạt gạo lức, hạt đậu phộng, mật ong, glucose syrup nhận được nhiều sự yêu thích về cảm quan của các cảm quan viên. Sản phẩm chế biến từ công thức này, trong 100g có carbohydrate 49,2 g, chất béo 25,3 g, hàm lượng protein 17,2 g, năng lượng 493 kcal/100g, hàm lượng polyphenol 367 mg GAE/100 g vật chất khô, hoạt tính kháng oxy hóa DPPH 561,64 AAE g/ 100g vật chất khô. Sau 30 ngày bảo quản ở nhiệt độ phòng, mẫu sản phẩm được bao gói trong bao polyamide và bao tráng nhôm có độ ẩm 7,42-6,16%, hoạt độ nước 0,53-0,47 và hàm lượng peroxide 1,32 và 1,90 (meq/kg). Sản phẩm bảo quản bằng bao tráng nhôm có hàm lượng peroxide ít hơn so với bảo quản bằng bao polyamide., Tóm tắt tiếng anh, Passion fruit seeds contain many compounds good for health such as antioxidant compounds, fiber, and essential fats. However, these seeds are currently only known as a by-product of passion fruit processing. This study was conducted to evaluate the applicability of passion fruit seeds in the processing of instant nut bars. Research results showed that passion fruit seeds accounted for 26.7% of total fruit weight, but 52.82% of total fruit polyphenols. The porosity of passion fruit seeds was improved when the seeds were treated with 3% NaHCO3 solution for 16 hours
then dried at 60°C to 9-10% moisture, then roasted. The instant nut bar based on recipe 2 containing passion fruit seed (15%), soybean seed, cashew nut, sesame seed, sunflower seed, brown rice, peanut, honey, and glucose syrup gave the product had a good sensory. Nutritional facts of this product, in 100 g, include carbohydrate 49.2 g, fat 25.3g, protein 17.2g, and 493 kcal. Besides, this product reached total phenolic content 367 mg GAE/100 g dm and antioxidant capacity DPPH 561.64 AAE g/100 g dm. After 30 days of storage at room temperature, the samples were packed in a polyamide bag and an aluminum-coated bag with a moisture content of 7.42-6.16%, water activity of 0.53-0.47, and peroxide content of 1. 32 and 1.90 meq/kg. Products packed in aluminum bags had lower peroxide content than those in polyamide bags.

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