The Influence of Areca Nut Processing Procedure on Its Physicochemical Properties
The processing of edible areca nut has a great influence on the quality of the finished product.In order to improve the quality of the finished product,discuss the influence of the processing of edible areca nut on its physical and chemical properties.The taste and appearance of betel nut affect the quality of betel nut.The main factors affecting the taste are astringency,bitterness,acidity,strength and softness.The astringency,bitterness,acidity and strength are mainly caused by the phenols,alkaloids and organic acids contained in the shell of betel nut,while the softness is related to the hardness of betel nut.The hardness,phenolic substances,alkaloids and organic acids of areca nut are determined by means of texture analyzer,liquid chromatography(HPLC)and ultraviolet spectrophotometry.The results show that the parameters representing the physical and chemical properties of areca nut shell decrease significantly after eating areca nut from the raw fruit—pre-hair—steam explosion(sterilization)—hair preparation—seed roasting—first gluing—seed pressing—second gluing—seed drying—seed cutting—core removal—spicing—drying—finished product,which increases the softness of the finished product and reduces the mechanical damage to the mouth.The decrease of alkaloids,phenolic substances and organic acids improves the taste and shelflife of areca nut.The experiment has important guiding significance for improving the quality of areca nut.
edible areca nutprocessing procedurealkaloidphysical and chemical properties
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