| Autor: |
Xiaoli LIU, Liuqing CHEN, Yuteng LI |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 65-71 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021050003 |
| Popis: |
Macroporous adsorption resin LSA-10 was used to purify emblica polyphenol (EP), while the purified polyphenols were added into flour to make fried instant noodles and the major phenolic compounds were measured by high performance liquid chromatography. The effects of EP on cooking characteristics, texture properties and oil oxidation of fried instant noodles were investigated. The results showed that ellagic acid (EA), corilagin and gallic acid were major phenolic compounds in the EP extracts. The contents of three phenolic compounds (EA, corilagin and gallic acid) were (45.2±0.1), (16.6±0.5) and (22.1±0.7) mg/g extract, respectively. The retention rates of the three polyphenols in fried instant noodles were all above 30%. The addition of EP could reduce the rehydration time of fried instant noodles. When the addition amount increased to 1%, the rehydration time of instant noodles decreased significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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