Quality and Flavonoid Bioavailability of Reshaped Daylily Chips
With sensory evaluation,color,texture,glass-transition temperature,and microstructure as evalu-ation indexes,the influence of different raw and auxiliary materials on the quality of reshaped Hemerocallis ci-trina Baroni(daylily)chips was studied.An in vitro simulated digestion test was adopted to discuss the flavo-noid bioavailability of chip products respectively processed from fresh(F),powdery(P),and dry(D)materi-als.The results showed that the quality and flavonoid bioavailability of reshaped chips differed according to dif-ferent raw and auxiliary materials.The total values of sensory scores for F-chip,P-chip,and D-chip were 86.3,70.8,and 63.5,respectively.Three kinds of raw materials and four auxiliary materials of the daylily had significant effects on the chips in terms of color,texture,and Tg.F-chip had the highest L*value,the P-chip had the greatest hardness and brittleness,and the F-chip had the lowest Tg.L*value hit the top in fresh day-lily,flour,soybean,peanut,sesame,and sucrose-composite chips(F/FL/So/Pe/Se/Su).The hardness of F/FL/So,F/FL/Pe,F/FL/Su,F/FL/So/Pe/Se/Su chips were significantly different from F/FL(P<0.05),while the other five significantly differed from F/FL(P<0.05)in brittleness.Except for F/FL/Se,all shared signifi-cant differences in the Tg value(P<0.05).The three chips were disparate from each other in terms of the diges-tive average particle size and the flavonoid content(P<0.05),among which the P-chips had the highest flavo-noid bioavailability.Combining sensory quality and flavonoid bioavailability,the F-chips and chips made of soybean,peanut,sesame,and sucroses have great overall quality.
万方数据
维普
