Đánh giá tác động của quá trình chần đến chất lượng puree xoài cát chu (Mangifera indica L.) bảo quản lạnh đông
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Abstract
This study was conducted to evaluate the thermal impact (blanching) on the quality of mango puree during frozen storage (-20 ± 2oC). The research content was developed based on factors such as the size of mango pieces, the ratio of mango pieces, blanching water (NL:NC), blanching temperature and time. The quality parameters were browning enzyme activity, carotenoid content, vitamin C, total polyphenol content, and antioxidant activity by free radical scavenging (DPPH). The results showed that mango pieces of 7x2x1 and 10x2x1 cm blanched with the NL:NC ratio of 1:30 (w/v) under boiling water (100oC) for 120 seconds were suitable conditions for pre-treatment processing. The vitamin C content decreased from 26,40 to 19,65 mg%, while the carotenoid content decreased insignificantly. During frozen storage, bioactive compounds declined except for total polyphenol content. Moreover, the size of the mango pieces affected nutritional compounds during blanching and puree storage.
Tóm tắt
Nghiên cứu được thực hiện nhằm đánh giá hiệu quả tác động của quá trình chần đến chất lượng puree của xoài cát chu trong điều kiện bảo quản lạnh đông (-20±2oC). Nội dung nghiên cứu bao gồm kích thước nguyên liệu, tỷ lệ nguyên liệu và nước chần (NL:NC), nhiệt độ và thời gian chần. Các chỉ tiêu theo dõi bao gồm định tính enzyme hóa nâu, hàm lượng carotenoid, vitamin C, polyphenol tổng và khả năng kháng oxy hóa thông qua khả năng bắt gốc tự do (DPPH). Kết quả nghiên cứu cho thấy nguyên liệu xoài có kích thước 7x2x1 và 10x2x1 cm khi được chần với tỷ lệ NL:NC là 1:30 (w/v), nhiệt độ chần là 100oC và thời gian chần là 120 giây, đây là điều kiện tiền xử lý thích hợp. Hàm lượng vitamin C giảm từ 26,40 xuống 19,65 mg%. Trong khi đó, hàm lượng carotenoid giảm không đáng kể. Trong quá trình bảo quản lạnh đông, hầu hết các hợp chất sinh học đều giảm theo thời gian bảo quản, trừ hàm lượng polyphenol tổng thay đổi ngược xu hướng chung. Bên cạnh đó, kích thước của nguyên liệu xoài cũng ảnh hưởng đến hàm lượng các chất dinh dưỡng trong quá trình chần và bảo quản puree.
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