Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee
This experiment explored the effects of fermentation time and temperature on polyphenol content in millet sour congee fermentation, and further compared the differences of main components between millet sour congee and millet congee. The results showed that the content of polyphenols in millet sour...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2022-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220225?st=article_issue |
| _version_ | 1797844207945121792 |
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| author | GUO Pu WANG Xiao-wen ZHANG Hong-li KANG Miao |
| author_facet | GUO Pu WANG Xiao-wen ZHANG Hong-li KANG Miao |
| author_sort | GUO Pu |
| collection | DOAJ |
| description | This experiment explored the effects of fermentation time and temperature on polyphenol content in millet sour congee fermentation, and further compared the differences of main components between millet sour congee and millet congee. The results showed that the content of polyphenols in millet sour congee increased with time, and reached the maximum at 20 h. At the fermentation temperature of 32 ℃, the content of polyphenols in millet sour congee was the highest. Compared with millet congee, millet sour congee reduced the polyphenol loss caused by cooking, and the antioxidant activity of polyphenols in sour congee was higher than that of millet congee. The contents of protein and fat in millet sour congee were higher, reaching 13.5 mg/100 g and 6.2 mg/100 g respectively, while the starch content (53.4 mg/100 g) was 8.7 mg/ 100 g lower than that of Millet Congee. In addition, the fermentation of sour congee also increased the content of insoluble dietary fiber and the content of free tryptophan in the supernatant. This study provides theoretical support for further research and development of millet sour congee related dietary food. |
| first_indexed | 2024-04-09T17:18:37Z |
| format | Article |
| id | doaj.art-ae402c172aa4406e8e6963f90c6a4992 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-04-09T17:18:37Z |
| publishDate | 2022-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-ae402c172aa4406e8e6963f90c6a49922023-04-19T08:49:26ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612022-03-0130219019610.16210/j.cnki.1007-7561.2022.02.023Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour CongeeGUO Pu0WANG Xiao-wen1ZHANG Hong-li2KANG Miao3College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030600, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030600, China; Shanxi Functional Food Research Institute, Jinzhong, Shanxi 030600, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030600, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030600, ChinaThis experiment explored the effects of fermentation time and temperature on polyphenol content in millet sour congee fermentation, and further compared the differences of main components between millet sour congee and millet congee. The results showed that the content of polyphenols in millet sour congee increased with time, and reached the maximum at 20 h. At the fermentation temperature of 32 ℃, the content of polyphenols in millet sour congee was the highest. Compared with millet congee, millet sour congee reduced the polyphenol loss caused by cooking, and the antioxidant activity of polyphenols in sour congee was higher than that of millet congee. The contents of protein and fat in millet sour congee were higher, reaching 13.5 mg/100 g and 6.2 mg/100 g respectively, while the starch content (53.4 mg/100 g) was 8.7 mg/ 100 g lower than that of Millet Congee. In addition, the fermentation of sour congee also increased the content of insoluble dietary fiber and the content of free tryptophan in the supernatant. This study provides theoretical support for further research and development of millet sour congee related dietary food.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220225?st=article_issuesour congeefermentationpolyphenolsryptophandietary fiber |
| spellingShingle | GUO Pu WANG Xiao-wen ZHANG Hong-li KANG Miao Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee Liang you shipin ke-ji sour congee fermentation polyphenols ryptophan dietary fiber |
| title | Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee |
| title_full | Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee |
| title_fullStr | Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee |
| title_full_unstemmed | Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee |
| title_short | Effect of Fermentation Conditions on Polyphenol Content in Millet Sour Congee and Research on Main Components of Millet Sour Congee |
| title_sort | effect of fermentation conditions on polyphenol content in millet sour congee and research on main components of millet sour congee |
| topic | sour congee fermentation polyphenols ryptophan dietary fiber |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220225?st=article_issue |
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