Effect of drying methods on quality of yellow peach powder

doi:10.3969/j.issn.1004-1524.20221792

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (10): 2456-2464.DOI: 10.3969/j.issn.1004-1524.20221792

• Food Science • Previous Articles Next Articles

Effect of drying methods on quality of yellow peach powder

LIU Guige¹^,²^,³(), QIAO Yongjin³, CHEN Bingjie³, WANG Xiao³, ZHANG Yi³, ZHONG Yaoguang¹^,²^,^*()

1. College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
2. Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
3. Agri-Food Storage and Processing Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201400, China

Received:2022-12-14 Online:2023-10-25 Published:2023-10-31

Abstract

Abstract:

In order to select the suitable drying method to produce yellow peach powder, yellow peach was used as raw material, hot air drying (HAD), spray drying (SD) and vacuum freeze drying (VFD) were introduced. Sensory evaluation of yellow peach powder was conducted, and physical properties such as color, solubility, fluidity, bulk density, water holding capacity, and oil holding capacity were determined. In addition, the contents of nutrients such as protein, total soluble solids, titratable acids, vitamin C, total phenols were explored, as well as the microstructure, and the types and contents of aroma components. The results showed that the yellow peach powder produced by HAD had dark color, high viscosity and poor tissue state. Compared with the yellow peach powder produced by SD, the water content [(2.69±0.02)%], dissolution time [(46.67±0.21) s], bulk density [(0.21±0.11) g·mL^-1] and angle of repose [(26.07±0.25)°] of yellow peach powder produce by VFD were significantly (P<0.05) decreased, yet its water solubility index [(98.21±0.16)%], water holding capacity [(2.51±0.19) g·g^-1] and oil holding capacity [(3.41±0.21) mL·g^-1] were significantly increased, and the contents of total phenols [(82.27±0.21) mg·kg^-1], vitamin C [(79.3±1.1) mg·kg^-1] and total soluble solids [(6.98±0.13)%] were significantly improved, and the ratio of sugar to acid was better. Besides, the yellow peach powder produced by VFD retained more volatile compounds, such as alcohols, aldehydes and esters, which exhibited better fruit flavor and aroma. For microstructure, the yellow peach powder produced by SD showed spherical, irregular shrinkage, while the yellow peach powder produced by VFD showed skeleton and porous structure, which was easy to recover to the original structure. In conclusion, the yellow peach powder produced by VFD had better quality. Thus, VFD is suitable to produce high-quality yellow peach powder.

Key words: yellow peach, hot air drying, spray drying, vacuum freeze drying, quality

CLC Number:

TS255.36

LIU Guige, QIAO Yongjin, CHEN Bingjie, WANG Xiao, ZHANG Yi, ZHONG Yaoguang. Effect of drying methods on quality of yellow peach powder[J]. Acta Agriculturae Zhejiangensis, 2023, 35(10): 2456-2464.

Figures/Tables 7

References 30

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指标Index	评估标准Evaluation standard	分值Score
色泽Color	色泽鲜亮,粉质细腻Bright color, fine powder	16~20
	色泽偏暗,粉质细腻Dark color, fine powder	10~15
	色泽偏暗,粉质粗糙Dark color, coarse powder	0~9
滋味Taste	口感柔顺,无颗粒感Soft and grainy	21~30
	口感较浓郁,无颗粒感Rich taste and grainy	10~20
	口感过于浓郁或有明显颗粒感Too rich taste or with obvious grain feeling	0~9
气味Smell	有浓厚的桃香味,无异味Strong peach flavor, without peculiar smell	16~20
	有桃的清香味,无异味Frragrance of peach, without peculiar smell	10~15
	香气不足或存在异味Weak fragrance of peach, or with peculiar smell	0~9
组织状态Texture	溶解性好,无沉淀Good solubility, no precipitation	21~30
	溶解性良好,有少量沉淀Good solubility, with a small amount of precipitation	10~20
	溶解性较差,有较多沉淀Poor solubility, with a lot of precipitation	0~9

指标Index	评估标准Evaluation standard	分值Score
色泽Color	色泽鲜亮,粉质细腻Bright color, fine powder	16~20
	色泽偏暗,粉质细腻Dark color, fine powder	10~15
	色泽偏暗,粉质粗糙Dark color, coarse powder	0~9
滋味Taste	口感柔顺,无颗粒感Soft and grainy	21~30
	口感较浓郁,无颗粒感Rich taste and grainy	10~20
	口感过于浓郁或有明显颗粒感Too rich taste or with obvious grain feeling	0~9
气味Smell	有浓厚的桃香味,无异味Strong peach flavor, without peculiar smell	16~20
	有桃的清香味,无异味Frragrance of peach, without peculiar smell	10~15
	香气不足或存在异味Weak fragrance of peach, or with peculiar smell	0~9
组织状态Texture	溶解性好,无沉淀Good solubility, no precipitation	21~30
	溶解性良好,有少量沉淀Good solubility, with a small amount of precipitation	10~20
	溶解性较差,有较多沉淀Poor solubility, with a lot of precipitation	0~9

处理Treatment	色泽Color	滋味Taste	香气Smell	组织状态Texture	总分Total
HAD	5.23±0.22 c	10.82±0.11 c	6.42±0.19 c	8.88±0.21 c	31.35±3.35 c
SD	14.74±0.16 b	23.87±0.15 b	13.29±0.13 b	22.25±0.13 b	74.15±0.57 b
VFD	17.93±0.13 a	26.65±0.12 a	17.94±0.16 a	27.73±0.12 a	90.25±1.14 a

处理Treatment	色泽Color	滋味Taste	香气Smell	组织状态Texture	总分Total
HAD	5.23±0.22 c	10.82±0.11 c	6.42±0.19 c	8.88±0.21 c	31.35±3.35 c
SD	14.74±0.16 b	23.87±0.15 b	13.29±0.13 b	22.25±0.13 b	74.15±0.57 b
VFD	17.93±0.13 a	26.65±0.12 a	17.94±0.16 a	27.73±0.12 a	90.25±1.14 a

处理Treatment	L^*	a^*	b^*	ΔΕ
鲜果Fresh fruit	64.38±0.32 c	8.54±0.13 a	38.78±0.26 a	—
SD	89.76±0.15 a	4.44±0.23 b	17.95±0.32 c	33.09±0.42 a
VFD	79.25±0.21 b	8.44±0.19 a	29.52±0.16 b	17.52±0.13 b

Effect of drying methods on quality of yellow peach powder

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指标Index	SD	VFD
出粉率Powder yield/%	9.98±0.14 a	7.83±0.12 b
含水率Water content/%	3.91±0.05 a	2.69±0.02 b
溶解时间Dissolution time/s	85.33±0.31 a	46.67±0.21 b
水溶性指数	60.08±0.27 b	98.21±0.16 a
Water solubility index/%
结块度Caking degree/%	1.48±0.21 a	1.07±0.02 b
堆积密度	0.45±0.31 a	0.21±0.11 b
Bulk density/(g·mL^-1)
休止角Angle of repose (θ)/(°)	32.48±0.17 a	26.07±0.25 b
持水力	0.69±0.23 b	2.51±0.19 a
Water holding capacity/(g·g^-1)
持油力	1.26±0.17 b	3.41±0.21 a
Oil holding capacity/(mL·g^-1)

处理 Treatment	蛋白质 Protein/%	维生素C Vitamin C/ ( mg·kg^-1)	总酚 Total phenols/ (mg·kg^-1)	TSS/%	可滴定酸 Titratable acid/ (g·kg^-1)	糖酸比 Ratio of sugar to acid
SD	0.32±0.02 a	45.2±2.1 b	56.82±0.34 b	5.18±0.04 b	3.2±0.1 b	16.18±0.15 a
VFD	0.33±0.01 a	79.3±1.1 a	82.27±0.21 a	6.98±0.13 a	6.9±0.4 a	10.12±0.39 b

化合物种类 Compound type	化合物 Compound	保留时间 Retention time/min	不同干燥方式下的含量 Contents under varied drying methods/(μg·kg^-1)
化合物种类 Compound type	化合物 Compound	保留时间 Retention time/min	SD	VFD
烷烃Alkanes	十二烷Dodecane	17.920	7.98±1.22 b	49.76±2.20 a
	十三烷Tridecane	22.609	7.86±1.31 b	42.35±2.87 a
烯烃Alkenes	苯乙烯Styrene	20.972	6.22±1.56 b	42.82±1.99 a
醇Alcohols	正己醇N-Hexanol	25.259	—	17.80±2.22
	(E)-2-己烯醇(E) 2-Hexenol	27.214	—	41.82±2.38
	2-乙基己醇2-Ethylhexanol	29.967	35.74±2.22 b	462.98±33.78 a
	芳樟醇Linalool	31.629	—	21.53±1.92
醛Aldehydes	正己醛N-Hexanal	13.319	105.81±10.14 b	148.20±19.87 a
	(E)2-己烯醛(E) 2-Hexenal	19.317	5.74±1.52 b	32.98±2.10 a
	壬醛Nonanal	26.674	101.03±26.65 b	693.13±30.98 a
	苯甲醛Benzaldehyde	31.105	7.99±1.76 b	38.32±2.22 a
	2-壬烯醛2-Nonenal	31.400	5.81±1.61 b	19.00±2.64 a
酯Esters	乙酸己酯Hexyl acetate	21.711	—	526.80±28.27
	乙酸顺式-3-己烯酯Cis-3-Hexene acetate	23.685	—	317.99±27.76
	(E)-乙酸-2-己烯-1-醇酯Trans-2-Hexenyl acetate	24.357	—	329.27±21.23
	γ-己内酯γ-Caprolactone	36.108	2.58±0.31 b	11.47±1.12 a
	丁位癸内酯5-Decanolide	46.676	—	8.98±1.93
酮Ketones	甲基庚烯酮Methyl heptanone	24.549	10.58±1.20 b	42.69±22.87 a
	大马酮Damascenone	38.909	1.56±0.34 b	36.60±1.23 a
	香叶基丙酮Geranyl acetone	39.463	9.50±1.62 b	37.01±3.76 a

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