Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven
There are some shortcomings for Xinjiang Naan prepared by traditional process. In this paper, Naan was prepared by oven. The amino acid composition, flavor substances and infrared spectra of self- made electric oven Naan were investigated, and compared to the commercial Naan. The experimental result...
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| Format: | Article |
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Academy of National Food and Strategic Reserves Administration
2022-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220611?st=article_issue |
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| author | CHENG Zan MAO Hong-yan ZHAO Xiao-yan YU Ming LIU Hong-kai ZHANG Xiao-wei WANG Meng |
| author_facet | CHENG Zan MAO Hong-yan ZHAO Xiao-yan YU Ming LIU Hong-kai ZHANG Xiao-wei WANG Meng |
| author_sort | CHENG Zan |
| collection | DOAJ |
| description | There are some shortcomings for Xinjiang Naan prepared by traditional process. In this paper, Naan was prepared by oven. The amino acid composition, flavor substances and infrared spectra of self- made electric oven Naan were investigated, and compared to the commercial Naan. The experimental results showed that there were 17 kinds of amino acids in all samples, and the total amino acid content of self-made Naan was higher than that of commercial naan (P<0.05), while there were also differences among commercial naans. There were 18 kinds of flavor substances in all Naans. Compared with the commercial Naans, the ketones, esters and organic acids in self-made Naan were not found. Fourier Transform Infrared Spectrometer (FTIR) showed that the intensity of some characteristic peaks of basic functional groups in self-made Naan was slightly lower than that of commercial Naans, and the position of the peak did not change. The secondary structures of self-made Naan and commercial Naan were both β-sheet and β-turn content. However, the percentage of secondary structures between different Naans were different, so the quality of Naans was also different. |
| first_indexed | 2024-04-10T07:25:06Z |
| format | Article |
| id | doaj.art-62ae593bf0534679a00b1207c1d4127c |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-04-10T07:25:06Z |
| publishDate | 2022-11-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-62ae593bf0534679a00b1207c1d4127c2023-02-24T07:44:45ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612022-11-01306808710.16210/j.cnki.1007-7561.2022.06.010Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in OvenCHENG Zan0MAO Hong-yan1ZHAO Xiao-yan2YU Ming3LIU Hong-kai4ZHANG Xiao-wei5WANG Meng6Culinary School, University of Jinan, Jinan, Shandong 250022, ChinaResearch Institute of Grain Crops, Xinjian Academy of Agricultural Sciences, Urumqi, Xinjiang 830091,China; Science and Technology Development Service Company of Grain Production Institute of Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, ChinaCulinary School, University of Jinan, Jinan, Shandong 250022, ChinaResearch Institute of Grain Crops, Xinjian Academy of Agricultural Sciences, Urumqi, Xinjiang 830091,ChinaCulinary School, University of Jinan, Jinan, Shandong 250022, ChinaCulinary School, University of Jinan, Jinan, Shandong 250022, ChinaCulinary School, University of Jinan, Jinan, Shandong 250022, ChinaThere are some shortcomings for Xinjiang Naan prepared by traditional process. In this paper, Naan was prepared by oven. The amino acid composition, flavor substances and infrared spectra of self- made electric oven Naan were investigated, and compared to the commercial Naan. The experimental results showed that there were 17 kinds of amino acids in all samples, and the total amino acid content of self-made Naan was higher than that of commercial naan (P<0.05), while there were also differences among commercial naans. There were 18 kinds of flavor substances in all Naans. Compared with the commercial Naans, the ketones, esters and organic acids in self-made Naan were not found. Fourier Transform Infrared Spectrometer (FTIR) showed that the intensity of some characteristic peaks of basic functional groups in self-made Naan was slightly lower than that of commercial Naans, and the position of the peak did not change. The secondary structures of self-made Naan and commercial Naan were both β-sheet and β-turn content. However, the percentage of secondary structures between different Naans were different, so the quality of Naans was also different.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220611?st=article_issuexinjiang naanoven bakingamino acidgc-msftirflavor substances |
| spellingShingle | CHENG Zan MAO Hong-yan ZHAO Xiao-yan YU Ming LIU Hong-kai ZHANG Xiao-wei WANG Meng Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven Liang you shipin ke-ji xinjiang naan oven baking amino acid gc-ms ftir flavor substances |
| title | Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven |
| title_full | Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven |
| title_fullStr | Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven |
| title_full_unstemmed | Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven |
| title_short | Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven |
| title_sort | process optimization quality and volatile analysis of xinjiang naan prepared in oven |
| topic | xinjiang naan oven baking amino acid gc-ms ftir flavor substances |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220611?st=article_issue |
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