Research Progress on the Active Ingredients, Physical Properties, and Food Development of Superfine Ground Fruits and Vegetables Powder
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Superfine grinding, a new milling technology that can improve material utilization, food processing characteristics, and product quality, has been widely used in the field of fruit and vegetable processing. In this paper, the effects of superfine grinding on the active components (including polyphenols, polysaccharides, vitamin C, protein, and minerals) of fruits and vegetables powder (FVP) are reviewed. The influences of superfine grinding on the physical properties of FVP (including particle size, angle of rest and slip, solubility, swelling, water holding capacity, and cation exchange capacity) were analyzed. Moreover, the application of superfine FVP in the development of flour products, functional foods, dairy products, and meat products are also discussed, to provide practical reference for the application of superfine ground fruits and vegetables powder in food industry.
