【摘 要】
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[Objective]To find out the appropriate apple cultivars for processing pure micropowder,we evaluated the physicochemical and flowability qualities of different pure apple micropowders which were proces
【机 构】
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College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China;Institute o
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[Objective]To find out the appropriate apple cultivars for processing pure micropowder,we evaluated the physicochemical and flowability qualities of different pure apple micropowders which were processed from five apple cultivars.[Methods]Apple micropowders were prepared by using medium short wave infrared and universal grinder,physicochemical parameters such as water content,water activity,average particle size,color,mineral element content,total phenol and flavonoids content,total sugar content were measured,and the parameters of powder flowability were determined by using FT4 Powder Rheometer.All the above parameters were subjected by principal component analysis (PCA).[Results]The results indicated that L value and kalium content of Hanfu powder were the highest with 85.43±0.04 and 85.43ppm±0.04,respectively.L value of Qinguan powder was the lowest with 82.55±0.07.Total phenol content of Changfu2 powder and total sugar content of Guoguang powder were the highest.
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