食品与机械2025，Vol.41Issue(3)：187-196,10.DOI:10.13652/j.spjx.1003.5788.2024.80621
干燥方式对台农芒果粉功能性成分及性质的影响
Effects of drying methods on functional components and properties of Tainong mango powder
摘要
Abstract
[Objective]To explore the effects of different drying methods on the functional properties of mango powder.[Methods]Mango peel,mango sarcocarp,and mango pit powder are prepared by hot air drying,vacuum drying,and far infrared drying,and their particle morphology,content of functional components,and functional properties are determined.[Results]The content of functional components such as dietary fiber,flavonoids,and total phenols in mango peel and mango pit are higher than that in mango sarcocarp,which is more than 4 times higher than that in mango sarcocarp.There is no significant difference among the three drying methods for the same part.Mango powder has good water holding capacity(2.43～4.24 g/g)and oil holding capacity(1.69～2.01 g/g).The maximum water holding capacity of gel formed by heating can reach 7.58 g/g,and the water separation of gel shrinkage decreases with the increase in freeze-thaw cycles.The processing properties of vacuum-dried mango powder are relatively poor,but its antioxidant capacity is the strongest.[Conclusion]The content of dietary fiber,flavonoids,total phenols,and other functional components in mango peel,mango sarcocarp,and mango pit powder is not significantly different under the three drying methods.However,since vacuum drying is anaerobic and has a long drying time,the mango powder has relatively poor functional properties and higher antioxidant activities.关键词
干燥方式/芒果粉/功能性成分/功能性质Key words
drying methods/mango powder/functional components/functional properties引用本文复制引用
胡方洋,刘彩华,何玲玲,裴艳慧,张得祥,朱正杰..干燥方式对台农芒果粉功能性成分及性质的影响[J].食品与机械,2025,41(3):187-196,10.基金项目
广西高校中青年教师科研基础能力提升项目(编号:2024KY0756,2023KY0764) （编号:2024KY0756,2023KY0764）
广西一流学科建设项目资助(编号:桂教科研[2022]1号) （编号:桂教科研[2022]1号）
