Components, Processing Characteristics and Aroma of Xinjiang Qiamagu (Brassica rapa L.) Powder Prepared by Different Drying Methods

Qiamagu (Brassica rapa L) is a plant that can be used both as an edible and medicinal plant. Qiamagu powder is a common form of processed product, which can be used as an ingredient in direct edible products or other products. In order to understand the influence of different drying methods on the q...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 22; pp. 257 - 265
Main Authors Jing WANG, Jiangchao WU, Biansheng LI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.11.2023
Subjects
aroma
components
drying methods
processing characteristics
qiamagu (brassica rapa l) powder
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Summary:Qiamagu (Brassica rapa L) is a plant that can be used both as an edible and medicinal plant. Qiamagu powder is a common form of processed product, which can be used as an ingredient in direct edible products or other products. In order to understand the influence of different drying methods on the quality of Qiamagu powder, this paper took Qiamagu produced in Pamir Plateau of Xinjiang as raw material, and used five drying methods: Natural drying (ND), cold air drying (CD), hot air drying (HD), vacuum drying (VD) and freeze-drying (FD) to dry Qiamagu slices, and then mashed them to Qiamagu powder. The main nutritional components, physical properties and processing characteristics of Qiamagu powder were analyzed and tested. The aroma components of the powder were analyzed by electronic nose and GC-MS. The results showed that the FD powder maintained completely all nutrient components of Qiamagu, especially VC and protein content, followed by CD powder. The color of FD powder was milky white with brightness L* b
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023010140