Food and Fermentation Industries >

2024 , Vol. 50 >Issue 3: 213 - 217

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034170

Effects of processing and storage on physical and chemical properties of Areca catechu

  • SONG Xiaohui ,
  • ZHU Junding ,
  • LI Zhi ,
  • MA Chaoyang ,
  • WANG Hongxin
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  • 1(School of food science and technology, Jiangnan University, Wuxi 214122, China)
    2(Hunan Wuzizui Industrial Group Co.Ltd., Xiangtan 411100, China)
    3(National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China)

Received date: 2022-11-01

  Revised date: 2022-12-28

  Online published: 2024-03-15

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Abstract

The processing of Areca catechu (betel nut) has a great influence on taste and health. The changes in the physical and chemical properties of A. catechu during processing and storage were studied. For the processing sections of betel nut steam explosion, enzymolysis, drying, and smouldering, the texture characteristics, microstructure, fiber water holding capacity, and storage process were measured by using a texture analyzer, scanning electron microscope, fast moisture analyzer, and gas chromatography-mass spectrometer. At the same time, the changes in moisture content and flavor substances in the medium were measured. Results showed that the hardness, stickiness, and chewiness of betel nut had the same trend in each processing process, and the overall effect of the drying process on the texture was the greatest. The average hardness increased to 18 923.53 g, the average masticatory value increased to 13 567.77 g, and the average adhesive value increased to 10 466.56 g, The water holding capacity of the fiber was greatly improved to (4.11±0.37) g/g after enzymatic hydrolysis and reached the maximum (4.79±0.35) g/g when it was dried. The enzymatic hydrolysis of A. catechu could change the fiber structure significantly, and the water-holding capacity of the final product could be determined basically by the combined enzymatic hydrolysis method. The characteristic flavor substances of betel nut would fluctuate slightly during storage, and decrease slightly after 21 days, while the moisture content decreased to 20.58% in 14 days and then increased to 21.48% in 21 days. The changes in the physical and chemical properties of A. catechu during processing and storage have a certain rule. This study has a good guiding significance for the scientific processing, storage, and damage reduction of betel nut.

Key words： Areca catechu; enzymatic hydrolysis; texture characteristics; processing; storage

Cite this article

SONG Xiaohui , ZHU Junding , LI Zhi , MA Chaoyang , WANG Hongxin . Effects of processing and storage on physical and chemical properties of Areca catechu[J]. Food and Fermentation Industries, 2024 , 50(3) : 213 -217 . DOI: 10.13995/j.cnki.11-1802/ts.034170

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