Effects of drying methods on quality of fermented plant extract powder
2018
Feng, Yanjun | Zhang, Min | Fan, Kai | Mujumdar, Arun S.
Fermented plant extract (FPE) is a kind of plant functional food fermented by various microorganisms to make a beverage or other physical forms. To provide technical support for the industrial production of fermented plant extract powder, the quality characteristics of fermented plant extract powder prepared by hot air-drying, spray drying, vacuum microwave drying, and freeze-drying are compared for an FPE product. The effects of maltodextrin, soluble starch, and β-cyclodextrin as a drying agent on drying effect were studied. Results show that spray-dried FPE powder has the highest bulk density, the smallest average particle size, while the FPE powder produced by freeze-drying has the best color and flavor, the highest content of key components including total sugar, soluble protein, vitamin C, total polyphenol content, and highest antioxidant capacity.
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