Effect of Vacuum Freeze-drying on the Quality Characteristics of Blended Whole Cereal Flour
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Abstract:
To obtain high-quality blended whole cereal flour product, fresh green wheat berry, corn, and green bean were mixed and milled, followed by vacuum freeze-drying. The cereal flour was analyzed for nutritional characteristics, physical properties, and sensory evaluation, using pre-freezing temperature, material thickness, and drying time as experimental factors. The weighted average method was used to determine the optimal operating parameters for vacuum freeze-drying process. The results indicated that the optimum ratio of green wheat berry, corn, and green bean was 3:3:4, and the effects of these three factors on the overall index score were in the decreasing order of drying time> material thickness> pre-freezing temperature. Under the optimal drying conditions (pre-freezing temperature: -40 ℃, material thickness: 5 mm, and drying time: 35 h), the composition of vitamin C, carotenoids, proteins, and flavonoids of the blended whole cereal flour were 40.73×10-2 mg/g, 6.25 μg/g, 18.36%, and 1.12 mg/g, respectively. Under the aforementioned optimal conditions, the prepared blended whole cereal flour had high quality, good solubility (19.67%), good rehydration ratio (200.68%), low hygroscopicity (5.25%), uniform color, fine particles, and unique aroma, with a comprehensive sensory quality score of 96.
