Nghiên cứu một số yếu tố ảnh hưởng đến chất lượng puree chuối trong quá trình chế biến

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Tác giả: Hà Hải Lê, Anh Tuấn Phạm, Thị Thu Hoài Trần

Ngôn ngữ: Vie

Ký hiệu phân loại: 631 Specific techniques; apparatus, equipment, materials

Thông tin xuất bản: Nông nghiệp và Phát triển nông thôn , 2023

Mô tả vật lý: 57 - 67

Bộ sưu tập: Metadata

ID: 408750

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Tóm tắt
Chủ đề

Thực nghiệm ảnh hưởng của nhiệt độ và thời gian tiền xử lý nhiệt bằng hơi nước bão hòa, độ pH và hàm lượng chất chống oxy hóa bổ sung bằng axit ascorbic, trong môi trường biến đổi khí MA (Modified Atmosphere) đến hoạt độ enzyme polyphenoloxydase (PPO), màu sắc (thông qua giá trị đo L, a, b và chỉ số nâu hóa BI), hàm lượng vitamin C và chất lượng cảm quan của puree từ nguyên liệu chuối tiêu hồng (AAB). Kết quả thực nghiệm cho thấy, nhiệt độ, thời gian và độ pH (điều chỉnh bằng axit citric) có ảnh hưởng đáng kể đến khả năng ức chế hoạt động của enzyme PPO, hàm lượng vitamin C, màu sắc và chất lượng cảm quan, trong khi axit ascorbic và môi trường biến đổi khí MA chỉ có ảnh hưởng chính đến màu sắc và chất lượng cảm quan. Trong khoảng nhiệt độ 80 - 90oC, thời gian 3 - 4 phút, pH 4 - 4,5 trong môi trường MA là có hiệu ứng tích cực đến các chỉ tiêu chất lượng của puree chuối. Cụ thể, ở nhiệt độ 85oC, thời gian 4 phút, pH 4,0 tương ứng hàm lượng axit ascorbic 0,06%, hàm lượng axit citric 0,28% trong môi trường MA (sử dụng khí N2) thì hoạt độ PPO còn lại 0,78%, chỉ số nâu hóa BI đạt 29,23, hàm lượng vitamin C 12,55 mg/100 g (mức tổn thất thấp 20,24%) và điểm cảm quan của puree chuối đạt mức tốt 18,86 điểm., Tóm tắt tiếng anh, The aim of this study was to experiment with the effect of temperature, time of heat pretreatment with saturated steam, pH antioxidant content supplemented acid) with ascorbic acid, Modified polyphenoloxidase (PPO) and enzyme Atmosphere (MA) gaseous medium on activity, color values of L, (measured by a, b and browning index BI), vitamin C content and sensory quality of puree from paradisiaca banana (AAB). Experimental results show that temperature, heat pre-treatment time and pH (adjusted with citric acid) have significant effects on the ability to inhibit PPO enzyme activity, vitamin C content, color and organoleptic quality, while the addition of ascorbic acid and the modified atmosphere MA only have main effects on color and sensory quality. In the range of temperature (80- 90°C), time (3-4 minutes), and pH (4-4.5) in MA medium, there was a positive effect on the quality parameters of banana puree. Specifically, at a temperature of 85°C, a time of 4 minutes, a pH of 4.0, corresponding to 0.06% ascorbic acid content, 0.28% citric acid content in MA medium (using N2 gas), the remaining PPO was 0.78%, the browning index BI was 29.23, the vitamin C content was 12.55 mg/100 g (a low loss level of 20.24%), and the sensory score of the banana puree reached a good level of 18.86 points.

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