南方农业学报2011，Vol.42Issue(3)：303-307,5.
微波膨化对南瓜片营养成分和微观结构的影响
Effects of microwave puffing on nutrients and microstructure of pumpkin crisp
摘要
Abstract
[Objective ]The present experiment was conducted to study the changes in nutrient concentration and microstructure of pumpkin crisps after microwave puffing. [ Method]Response surface methodology was used to optimize the technical parameters of pumpkin crisp processing. The pumpkin crisps made by using optimized protocol were analyzed for changes in nutrients , and microstructure of puffed pumpkin crisp was determined. [Result]Changes in nutrient concentration have been ohserved in microwave puffed pumpkin crisps. the reducing sugar content increased hy 3.36％ , while the protein, starch, crude fiber, fat, and organic acid content decreased by 0.13 , 3.50, 3.61 , 0.17, and 0.04％ . respectively.The results of SDS-PAGE and scanning electronic microscope showed that the weight of protein in pumpkin crisp decreased after microwave puffing, while the surface area crisps increased. [Conclustion]The results revealed heneficial effects of microwave puffing in balancing the nutrients in pumpkin crisps from the health point of view. The microwave puffing was also found useful to enhance the quality and flavor of pumpkin crisp.关键词
南瓜/微波膨化/营养成分/微观结构Key words
pumpkin/ microwave / nutrients / microstructure分类
农业科技引用本文复制引用
徐圣兰,李春阳,石彦国..微波膨化对南瓜片营养成分和微观结构的影响[J].南方农业学报,2011,42(3):303-307,5.基金项目
江苏省农业科学院基金项目(9100001) （9100001）
