Effects of Different Fermentation Times on Nutrition,Sensory Quality and Antioxidant Activities of Phenols in Sweet Fermented Agriophyllum squarrosum
In order to promote the development and utilization of Agriophyllum squarrosum as food raw material,sweet fermented Agriophyllum squarrosum wasprepared,and the effects of different fermentation times on the nutrition,edible quality and antioxidant activities of phenolic substances in sweet fermented A.squarrosum were studied.The results showed that the short-time fermentation of less than 12 h had non-significant effect on the composition of A.squarrosum(P＞0.05).After the treatment time was longer than 12 h,the contents of total acid and reducing sugar in sweet fermented A.squarrosum were significantly increased(P＜0.05),and both showed a downward trend after 48 h,while the contents of free amino acid and total phenol and their DPPH clearance rates were significantly increased(P＜0.05).Compared with the control,the content of resistant starch was significantly increased(P＜0.05),while the content of rapidly digested starch was significantly decreased(P＜0.05)in sweet fermented A.squarrosum.Fer-mentation treatment made the color of A.squarrosum more red than yellow,and the saturation increased.Sensory evalu-ation showed that 48 h fermented grains of sweet fermented A.squarrosum had the best food quality.
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