Effects of drying methods and grinding size on the bioactive components and smell of Maca

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  • (1. Jiangnan University, School of Biotechnology, Key Laboratory of Sugar Chemistry and Biotechnology of Ministry of Education 2. China National Research Institute of Food Fermentation Industries, Beijing 100015, China, 3. Beijing Bayi School, Beijing100080, China,4. New Era Health Industry (Group) Co. Ltd., Beijing 102206, China)

Online published: 2018-03-16

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Abstract

The effects of dry methods such as natural drying, hot air drying, freeze drying, vacuum drying and microwave drying on the contents of glucosinolate, macamides and macaenes were studied. 200 mesh, 500 mesh, 800 mesh and 1000 mesh superfine powders were prepared by ultrafine grinding technology. The sensory odor and surface particle properties were evaluated by electronic nose and scanning electron microscopy. The results showed that natural drying and hot air drying were able to take into account the retention of glucosinolate and the enrichment of macamide in maca, and to maintain the sensory odor better, which were the ideal drying methods. Ultrafine grinding preserves the glucosinolate while improving the sensory odor, but is not conducive to the enrichment of macamides.

Cite this article

LI Ai-min et al . Effects of drying methods and grinding size on the bioactive components and smell of Maca[J]. Food and Fermentation Industries, 2018 , 44(2) : 121 . DOI: 10.13995/j.cnki.11-1802/ts.014891

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