Effects of Metal Ions on the Organoleptic Quality Criteria of Asparagus Juice Powder
Metal ions,such as potassium,sodium,calcium,and magnesium,are essential nutrients for vegetables in the process of growth.The high concentration of minerals combined with relatively low concentration of sugars in green asparagus juice results in a negative hedonic impact on ingestion.The present research focused on solving the adverse effect of high amount of metal elements on the oral taste of asparagus juice powder.Based on the palatable taste,the separation techniques of electrodialysis combined with the electric tongue were employed to reduce the total metals in asparagus juice.After the treatment of electrodialysis,the conductivity standard of asparagus juice could be set in the range of 180±50μS/cm per 1%soluble solid content.There was a correlation between the taste quality and metal elements in asparagus juice powder.Among the detected metal elements,zinc and iron affected the astringency aftertaste,and sodium affected the saltiness and sweetness.Manganese contributed significantly to sourness.To the overall taste profile,sodium could reduce sour taste,and manganese could reduce the bitterness,saltiness and umami(p<0.01).For an asparagus juice powder with good taste profile,the suitable concentrations of manganese,sodium,potassium,zinc and iron were(1.27±0.5)mg/kg,(45.42±26.6)mg/kg,(88.31±15.7)mg/kg,(7.24±1.4)mg/kg and(1.15±0.4)mg/kg,respectively.The results could be a reference for industrial production of vegetable juice.
asparagus juice powdermetal ionselectric tonguesensory analysisquality standard
万方数据
维普
