Effects of different softening methods on quality of edible areca

Authors

ZHAO Zhiyou, Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China; Engineering Technology Research Center of Xiangtan Edible Areca, Xiangtan, Hunan 411201, China; Technology Innovation Strategic Allianc
CHAO Yuzhou, Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China; Engineering Technology Research Center of Xiangtan Edible Areca, Xiangtan, Hunan 411201, China; Technology Innovation Strategic Allianc
YUAN Sisong, Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China; Engineering Technology Research Center of Xiangtan Edible Areca, Xiangtan, Hunan 411201, China; Technology Innovation Strategic Allianc
LIU Yi, Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China; Engineering Technology Research Center of Xiangtan Edible Areca, Xiangtan, Hunan 411201, China; Technology Innovation Strategic Allianc
XIAO Dong, Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China; Engineering Technology Research Center of Xiangtan Edible Areca, Xiangtan, Hunan 411201, China; Technology Innovation Strategic Allianc
XIA Yanbin, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China

Abstract

7 kinds of methods, such as boiling, steaming, alkali, acid, microwave, enzyme and repeated freezing, were used to soft the edible areca. Comparing to the control group, studied the effects of different softening methods on chewiness, slagging, arecoline content, TPA test, five needles puncturing test and taste index of edible areca. Results: steaming (88.1 points), alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score; control (84.7 points), boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore; control (4.90%), freezing (4.49%), alkali (4.17%) and acid (4.14%) had the higher content of arecoline; TPA result showed that enzyme, microwave, steaming and alkali had the best softening effect; from the five needle puncturing test, microwave, alkali, acid, enzyme and steaming had the best softening effect; the taste index analysis showed that boiling and steaming can remove acid, bitterness and astringency, but will reduce the umami, microwave and freezing had little influence on flavor, the alkali can remove acids, increase saltinessand umami, but will bring the bitterness and astringency, while acid bring the acid and bitterness, and enzyme have slight effect on remove acid and astringency. In summary, steaming, microwave, enzyme and alkali have the characteristics of softening effect and little influence on flavor, which is more suitable for practical production.

Publication Date

7-28-2017

First Page

189

Last Page

193

DOI

10.13652/j.issn.1003-5788.2017.07.041

Recommended Citation

Zhiyou, ZHAO; Yuzhou, CHAO; Sisong, YUAN; Yi, LIU; Dong, XIAO; and Yanbin, XIA (2017) "Effects of different softening methods on quality of edible areca," Food and Machinery: Vol. 33: Iss. 7, Article 41.
DOI: 10.13652/j.issn.1003-5788.2017.07.041
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/41

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