Optimization of Formulation for Sweet Corn Paste Based on Improvement to Stability of Carotenoids
In order to develop a sweet corn paste with good stability of carotenoids,the effects of food excipients and additives,such as carbohydrates,proteins,lipids and antioxidants,were investigated,respectively.The carbo-hydrates used in this study included sucrose,maltodextrin and β-cyclodextrin.The proteins included soy protein i-solate and whey protein.The lipids included soy lecithin and conjugated linoleic acid glyceride.While the antioxida-nts included tea polyphenols and vitamin C.On the basis of single factor experiments,the response surface methodol-ogy(RSM)was used to optimize the formulation for sweet corn paste based on the retention rate of zeaxanthin and lu-tein.The results indicated that the optimal addition of food excipients and additives calculated on the basis of 100.00 g dry weight(DW)of sweet corn flour were as follows:sucrose 4.00％,Hydroxypropyl-β-cyclodextrin 0.04％,high DE maltodextrin 21.30％,soy protein isolate 8.18％,conjugated linoleic acid glyceride 0.06％,tea polyphe-nols 0.07％;the retention rate of carotenoids including zeaxanthin and lutein in such a sweet corn paste prepared with hot water was(87.66±1.83)％,26.85％higher than that of the control group.
万方数据
维普
