Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides
2019
Chen, Huining | Cui, Heping | Zhang, Man | Hayat, Khizar | Yu, Jingyang | Xia, Shuqin | Zhai, Yun | Zhang, Xiaoming
In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component analysis showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue analysis revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chemical results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.
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Эту запись предоставил National Agricultural Library