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Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

Authors :
Yun Zhai
Man Zhang
Xiaoming Zhang
Jingyang Yu
Shuqin Xia
Huining Chen
Khizar Hayat
Heping Cui
Source :
Food and Bioprocess Technology. 12:809-819
Publication Year :
2019
Publisher :
Springer Science and Business Media LLC, 2019.

Abstract

In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component analysis showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue analysis revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chemical results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.

Details

ISSN :
19355149 and 19355130
Volume :
12
Database :
OpenAIRE
Journal :
Food and Bioprocess Technology
Accession number :
edsair.doi...........0d350efe2f9b5cd2f403e384f00e61f4
Full Text :
https://doi.org/10.1007/s11947-019-02255-5