Impact of pre-processing and drying method on the phytochemical content of vegetable baked snacks  

作　　者：Faye M A Langston Geoff R.Nash John R.Bows Ella C.Wakeley 

机构地区：[1]Natural Sciences,Streatham Campus,University of Exeter,Exeter,Devon,UK [2]PepsiCo R&D,Leicester Leicestershire,UK

出　　处：《Food Bioscience》2023年第3期1436-1443,共8页食品生物科学（英文）

基　　金：PepsiCo,Inc.for funding this manuscript.

摘　　要：Phytochemicals are bioactive compounds widely recognised for their potential to help in disease prevention,without being classified as essential nutrients.They,therefore,contribute to the functional food landscape-food that provides additional health benefits beyond its basic nutrition.Though the impact of various drying tech-niques on phytochemicals has been extensively studied,there is limited research when applied to composite snack foods.This study investigated the influence of the vegetable pre-processing method and drying technique on the phytochemical retention in vegetable snacks.Five snacks were prepared from carrot,onion,parsley,and broccoli in their fresh,frozen,or freeze-dried form,and were dried using either a standard hot-air baking or a hybrid baking(microwave dehydration and hot-air baking in tandem)technique.The glucosinolate,apigenin,quercetin andβ-carotene content of the fresh,pre-processed,and finished products were assessed using high-performance liquid chromatography and the percentage difference between the dough and the finished prod-uct was calculated.Apigenin glucosides were shown to be most resistant to thermal degradation followed by quercetin glucosides>glucosinolates>andβ-carotene.The pre-processing state of the vegetable was shown to have a statistically greater impact on the phytochemical content in the finished product than the baking tech-nique.Hybrid baking was determined to be a less deteriorative processing technique than standard baking,due to microwave power reducing the baking temperatures/times required to obtain snacks of the same moisture content.In particular hybrid baking using fresh vegetables was the best combination for obtaining maximum phytochemical retention.

关 键 词：Microwave drying PRE-PROCESSING Food processing Hot-air drying PHYTOCHEMICAL 

分 类 号：TS201.2[轻工技术与工程—食品科学]