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Study on Quality Improvement and Oxidation of Baked Sunflower Seed

Author: YanXiaoPing
Tutor: ZhaoMouMing；HeSong；LiangJiaZhen
School: South China University of Technology
Course: Food Engineering
Keywords: Sunflower seeds Fragrance Loose brittle antioxidant
CLC: TS255.6
Type: Master's thesis
Year: 2011
Downloads: 20
Quote: 0
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Abstract


Sunflower seed has high nutrition value which is rich in unsaturated fatty acid, protein and trace elements, etc. in this study,“Xinghuo”sunflower seed was chosen as raw material and then studied the effect of different cook methods on the its incent increasing, antioxidant and other methods on the extension of shelf life of sunflower seed so as to provide theoretic basis and technical support for the processing and storage of sunflower seed.In the odour increasing research part, the results showed that: the effect of 1.5 h of vacuum cook was better than 2h of normal cook. The weigh adding ratio, sensory evaluation score and salt content was increasing with the extention of time of low temperature baking under 60℃, sensory evaluation score of raw sunflower seed after low temperature baking at 60℃was rased by 30%; Adding of maltose could dramatically increase the scent and burnt flavor of sunflower seed while also had a bad effect on the color and luster of kernels and shell of sunflower seed.In the brittleness research part, the results showed that: adding of 0.50% of sodium bicarbonate, 1.50% of citric acid and 1.00% of glucono-delta-lactone increased the brittleness of sunflower seed at some extent; also, emplied microwave, stir-frying, baking to study the effect of proceesing method on the brittleness of sunflower seed, and the results showed that: the brittleness of sunflower seed processed by microwave method was three times higher than low temperature baking method while stir-frying 30% higher than low temperature baking.In the inoxidizability research part, the results showed that: the oxidation rate of sunflower seed was accelerated when the moisture content was higher than 4%; the processing method had great effect of the oxidation resistance of sunflower seed, the peroxide value of sunflower seed cooked by microwave method was more than 0.5g/100g after be storaged at 60℃for 15days. Adding of natural antioxidants and artifical antioxidants like TBHQ could both extent the shelf life of sunflower seed, however, the effect of TBHQ and other formulated antioxidants was the best, the combination of antioxidants with deoxidizer could increased the shelf life from 2-3 months to approximately 10 months.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Nut processing food
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