Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy  

作　　者：Tong Sang Yong-Hui Yu Xiao-Dan Liu 

机构地区：[1]College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China [2]Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University),Ministry of Education,Wuhan 430023,China

出　　处：《Food and Health》2024年第3期42-47,共6页食品和健康（英文）

基　　金：the support from Scientific Research Project of Wuhan Polytechnic University(532100308).

摘　　要：Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.

关 键 词：Chinese steamed bread STALING HARDNESS moisture content Raman spectroscopy 

分 类 号：TG1[金属学及工艺—金属学]