期刊论文

Comparative Analysis of Physicochemical Properties from Yam Flours of Six Varieties

Su, X.-J.

中文

现代食品科技

1673-9078

2018

34

4

23-29

10.13982/j.mfst.1673-9078.2018.04.005

湖南省教育厅重点项目（16A100） 湖南省重点研发计划项目（2016NK2113）

本校为第一且通讯机构

为了探索淮山新的应用途径, 本文以桂淮系列6个品种为原料, 通过热风干燥制备淮山全粉, 并研究了其理化性质.结果表明:6个品种淮山全粉的理化性质存在显著差异, 6个品种全粉中淀粉、总糖和蛋白质含量分别为60.3662.63％、72.3278.77％和12.013.0％, 灰分为3.053.25％, 脂肪含量约为0.5％, 尿囊素、儿茶素、丁香酸和黄酮含量分别为26.4869.08 mg/g、0.251.64 mg/g、0.320.58 mg/g和0.310.94 mg/g.淮山全粉的平衡含水量低, 吸附等温线属于BET分类中的Ⅱ型吸附等温线.桂淮6号、桂淮2号和桂淮3号淮山全粉平衡含水量高于其他品种.桂淮5号色泽最佳, 碘蓝值和白度最高, 且丁香酸和黄酮含量最高.桂淮4号...

The physicochemical characteristics of yam flours produced by hot air drying process with different yam varieties as materials were investigated to explore the new application of yam in food processing in this study.. The results indicated that the physicochemical characteristics of yam flours were significant different with different yam varieties. The contents of starch, total carbohydrate, protein, ash and fat of 6 yam flours were around 60.36~62.63%, 72.32~78.77%, 12.0~13.0%, 3.05~3.25% and 0.5%, respectively. In addition, the contents of a...