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Rheological behavior and storage studies of sprouted onion pastes from four onion varieties
Journal of King Saud University-Science ( IF 3.8 ) Pub Date : 2020-12-05 , DOI: 10.1016/j.jksus.2020.101271
Ishrat Majid , B.N. Dar , Vikas Nanda , Mona S Alwahibi , Jawaher Alkahtani , Mohamed Soliman Elshikh , Salma Usmani , Mohammad Javed Ansari

Objective

The study was carried out to investigate the rheological behavior and storage studies of sprouted onion pastes from four varieties (Punjab White, Punjab Naroya, PRO-6 and commercial).

Methods

The storage study of paste samples from raw and sprouted onions packaged in polyethylene terephthalate (PET) bottles was carried out at room temperature (25 ± 1 °C) after thermally processing them at 80 °C for 15 min. All the paste samples were periodically analyzed for the change in quality characteristics viz, colour, pH, titratable acidity, TSS(B), TS (%), Water activity, Moisture (%), Total phenol content (mg/g), Total flavonoid content (mg/g), Total antioxidant capacity (mg/g), DPPH (%) and microbial count. The rheological properties of raw and sprouted onion paste samples were studied using Modular Compact Rheometer MCR-102 equipped with parallel plates geometry.

Results and conclusions

Sprouted onion pastes were found to retain quality characteristics with lesser color changes, higher total phenolics, total flavonoids, antioxidant activity and microbial stability than raw pastes during storage. Storage period and its interactive effect with the variety and sprouting had significant (P < 0.05) effect on total antioxidant capacity, DPPH radical scavenging activity, L*, a* and b* values of onion pastes as revealed by multiple analysis of variance (MANOVA). The rheological studies of onion pastes depicted that the elastic modulus (G′) and viscous modulus (G″) decreased in all the sprouted paste samples which showed their decreased frequency dependency. In addition to the effect of sprouting the paste samples behaved either as a strong gel or weak gel depending on the concentration of the paste. This study showed that variety, sprouting and storage period resulted in onion pastes with different physicochemical composition, antioxidant potential and rheological characteristics. The intensity of change in quality parameters identified the opportunities of using sprouting process to enhance the storage stability and impart desirable rheological properties to onion pastes for various food applications.



中文翻译:

四种洋葱发芽洋葱糊的流变行为和储存研究

目的

进行该研究以调查来自四个变体(旁遮普怀特,旁遮普纳罗亚,PRO-6和商业)的发芽洋葱糊的流变行为和储存研究。

方法

在室温(25±1°C)下,于80°C热处理15分钟后,对包装在聚对苯二甲酸乙二醇酯(PET)瓶中的生洋葱和发芽洋葱的糊状样品进行存储研究。定期分析所有糊状样品的质量特性变化,即颜色,颜色,pH,可滴定酸度,TSS(∘B),TS(%),水活度,水分(%),总酚含量(mg / g),总黄酮含量(mg / g),总抗氧化剂容量(mg / g),DPPH(%)和微生物数量。使用配备有平行板几何结构的Modular Compact流变仪MCR-102研究了生洋葱芽和发芽洋葱糊样品的流变特性。

结果与结论

发现发芽的洋葱糊在储存过程中保留了品质特征,其色泽变化较小,总酚含量,总类黄酮含量较高,抗氧化活性和微生物稳定性高于原始糊。方差多重分析(MANOVA)显示,贮藏时间及其与品种和发芽的相互作用对洋葱总抗氧化能力,DPPH自由基清除活性,L *,a *和b *值具有显着(P <0.05)影响。 )。洋葱糊的流变学研究表明,在所有发芽糊样品中,弹性模量(G')和粘性模量(G'')均降低,这表明它们的频率依赖性降低。除了发芽的效果外,取决于糊剂的浓度,样品表现为强凝胶或弱凝胶。这项研究表明,芽苗和贮藏期产生的洋葱糊具有不同的理化组成,抗氧化能力和流变特性。质量参数变化的强度确定了使用发芽过程来增强存储稳定性并为各种食品应用的洋葱酱赋予所需的流变特性的机会。

更新日期:2021-01-04
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