Quality Stability of Puffed Black Edamames during Storage

doi:10.7506/spkx1002-6630-201224072

Abstract

Abstract: This study aimed to investigate changes in moisture, VC, chlorophyll and anthocyanin content, water activity, color, sensory quality and microbiological indices of puffed black edamames, prepared by microwave drying combined with explosion puffing, during 6 months of storage under various conditions of temperature and relative humidity. High temperature or humidity could result in an increase in moisture content, water activity and a* value and a decrease in VC, chlorophyll and anthocyanin contents. After storage for 6 months at a temperature lower than 20 ℃ and a humidity level lower than 70%, the sensory quality of puffed black edamames remained good and could meet the food hygiene standard.

Key words: black edamame, puffing, storage, quality, stability

CLC Number:

TS255.36

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