The influence of electrolyzed functional water(EFW)on the texture and nutritional quality of vegetables were discussed in this study. Taking cabbage,broccoli,bell pepper as the materials,the texture characteristics and the contents of vitamin C,total soluble protein and total soluble sugar of three kinds of vegetables treated with different cleaning time were determined. The results showed that there was no significant difference in the texture characteristics of cabbage,broccoli and bell pepper in different cleaning times (P>0.05). However,EFW cleaning for 20 minutes,the vitamin C of cabbage and soluble protein of broccoli decreased by 20.26% and 32.23%,respectively. And the reduction of the contents of soluble protein and total soluble sugar in cabbage,vitamin C and total soluble sugar in broccoli,vitamin C and soluble protein and total soluble sugar in bell pepper were less than 20%.
ZHU Xuran
,
CHENG Ming
,
XING Weihai
,
YANG Liting
,
QU Lijie
,
WANG Jian
,
LIU Yuan
. The influence of electrolyzed functional water on the texture and nutritional quality of three vegetables[J]. Food and Fermentation Industries, 2020
, 46(15)
: 201
-208
.
DOI: 10.13995/j.cnki.11-1802/ts.023274
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