Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods

doi:10.7506/spkx1002-6630-201709022

Abstract

Abstract: The color, major nutrient contents, amino acid composition, and bioactive composition of Chinese wolfberry dried by two different drying methods, i.e., natural air drying and hot-air drying after removal of the wax layer were analyzed. The results indicated that there was a significant difference in color crude fat and carotenoid contents and amino acid composition between both dried samples. Natural air-dried Chinese wolfberry had a brighter color, a greater loss in crude fat content and a smaller loss in carotenoid and amino acid contents compared with the other drying method. Furthermore, the former showed better retention of the major nutrients and functional components. Although requiring a longer time, natural air drying had less impacts on the color, nutritional and functional components of Chinese wolfberry.

Key words: Chinese wolfberry, drying, nutritional components, bioactive components, influence

CLC Number:

EBEYDULLA Rahman, WANG Xuan, ZHAO Liang, XU Duoyuan, SUN Huiqin, JI Baoping, ZHOU Feng. Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods[J]. FOOD SCIENCE, 2017, 38(9): 138-142.

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Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods

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