Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 283 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031390

Effects of different color protection methods on physicochemical properties of asparagus powder

  • ZHAO Shishan ,
  • LI Shaobin ,
  • SHI Jianbin ,
  • SUI Yong ,
  • CAI Sha ,
  • XIONG Tian ,
  • CAI Fang ,
  • MEI Xin
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  • 1(Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
    2(School of Life Sciences, Yangtze University, Jingzhou 434025, China)

Received date: 2022-03-04

  Revised date: 2022-04-13

  Online published: 2023-06-05

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Abstract

To improve the browning of asparagus during hot air drying, different color protectants were used to soak and spray asparagus. Results showed that the best color protection agent was color protection agent 3 > color protection agent 2 > color protection agent 1, and the best color protection method was immersion > spraying > no color protection. Compared with asparagus powder without color protection, the content of phenolic substances in the color-protected sample was higher, and the color quality was the best. The contents of total phenols and flavonoids in asparagus powder soaked in color protector 3 were the highest, which were 6.43 mg GAE/g DW and 297.14 mg RE/100 g DW respectively. The total reducing ability of its phenolic extract and its inhibitory and scavenging effects on DPPH free radical, hydroxyl radical, superoxide ion free radical, and α-amylase was the best, which were 189.87 mg Trolox/100 g DW, 85.24 mg VC /100 g DW, 0.20 VC mg/g DW, 87.28%, and 46.62%, respectively. asparagus powder was rich in dietary fiber, which gave it good processing performance. Among them, asparagus powder sprayed with color protection agent 3 had the best water holding capacity, oil holding capacity, and water absorption and expansion, which were 4.53 g/g, 2.50 g/g, and 4.55 mL/g, respectively, and its insoluble dietary fiber (IDF) content was 63.85 g/100 g. The glucose absorption capacity of asparagus powder sprayed with color protection agent 1 and soaked with color protection agent 3 were the best, both of which were 0.65 mmol/g. The cholesterol adsorption capacity of asparagus powder sprayed with color protection agent 2 was the best, which was 11.26 mg/g, while the adsorption capacity of asparagus powder without color protection was the worst. The results of this study provide a theoretical basis for improving the quality of asparagus drying products.

Key words： asparagus; color protection method; phenols; antioxidant activity; color quality

Cite this article

ZHAO Shishan , LI Shaobin , SHI Jianbin , SUI Yong , CAI Sha , XIONG Tian , CAI Fang , MEI Xin . Effects of different color protection methods on physicochemical properties of asparagus powder[J]. Food and Fermentation Industries, 2023 , 49(9) : 283 -290 . DOI: 10.13995/j.cnki.11-1802/ts.031390

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