1. Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations.
- Author
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Gao, Yuanhong, Qi, Libo, Zhu, Chunyan, and Lin, Songyi
- Subjects
QUINOA ,KIWIFRUIT ,INFANT nutrition ,ELECTRON paramagnetic resonance ,FOURIER transform infrared spectroscopy ,POWDERS ,BABY foods - Abstract
Flavor plays an essential role in the sensory and consumer acceptance of complementary food products for infants and young children. To improve the quality of infant complementary food nutrition powder, the volatile flavor substances in nutrition powder and those with kiwifruit powder, orange powder and quinoa flour were analyzed by headspace-gas chromatography-ion migration spectrometry. A total of 61 compounds were identified in the nutrition powder of two different formulations, of which 58 could be clearly identified. The study showed that supplementation with kiwifruit powder, orange powder and quinoa flour could inhibit the production of (E)-2-nonenal, 2-octanone, delta-nonalactone, ethyl disulfide. The inhibitory rate of (E)-2-nonenal was the highest, achieving 37.00 ± 3.07%, delta-Nonalactone was 28.86 ± 3.69% and 2-octanone was 14.12 ± 0.46%. It may delay their conversion to acids, aldehydes, ketones, and other compounds. In addition, the intensity of the saturated acids signal in the YYB-300 was different significantly than the YYBS-300, which was 1.99 ± 0.07 cm
−1 in the YYB-300 group, 1.941 ± 0.12 cm−1 in the YYBS-300 group, severally. The results of electron spin resonance (ESR) showed that the free radical content material of the YYB-300 group was 6.57 × 105 , but the free radical content material of YYBS-300 group was low significantly, which used to be 6.18 × 105 . The consequence of Fourier transforms infrared spectroscopy (FTIR), and electron spin resonance (ESR) confirmed that the addition of kiwifruit powder, orange powder and quinoa flour maybe delay the lipid oxidation. The results also provided a theoretical basis for improving the flavor quality and nutritional quality of infant nutrition powder. [ABSTRACT FROM AUTHOR]- Published
- 2024
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