Journal article
Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste
Liqing Qiu, Min Zhang, Bhesh Bhandari, Zhongxiang Fang, Yaping Liu
Advanced Powder Technology | Elsevier | Published : 2019
Abstract
Wasabi paste is very popular worldwide because of its unique aroma and taste, which is produced from wasabi powder. In the present work, wasabi was ball-milled for 10, 20, 30, 40 and 50 min to obtain different particle size of powder, and the influence of ball milling time on the quality of wasabi paste was investigated. The product quality attributes such as color, water and isothiocyanate contents, chlorophyll content, rheology properties, flavor and sensory values were determined. Results shown that the best wasabi paste could be produced by ball-milling wasabi for 30 min yielding a particle size of 499.1 ± 36.1 nm, with the highest isothiocyanate, chlorophyll content and sensory scores a..
View full abstractGrants
Awarded by National Key R&D Program of China
Awarded by National First-class Discipline Program of Food Science and Technology
Awarded by Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology
Funding Acknowledgements
This work was financially supported by National Key R&D Program of China (Contract No. 2017YFD0400501), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205) and Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803).