Preparation and quality evaluation of Polygonati rhizoma modified powder by extrusion cooking

Abstract

Objective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human sensory, electronic sensory, color, fluidity, dissolving ability, extract content, total polysaccharide content and total saponin content in PR powder modified by extrusion cooking. Results: Extrusion cooking effectively eliminated the bad taste and improved the color and fluidity of PR powder. Compared with the nine-steam-nine-bask processing, extrusion cooking significantly increased the total polysaccharide content and total saponin content, with increase rates of 49.27% and 69.10%, respectively. Conclusion: Extrusion cooking can effectively improve the functional characteristics of PR, and enhance the controllability and stability of processing quality.

Keywords

• polygonati rhizoma
• extrusion cooking
• physical quality
• chemical composition
• electronic sensory analysis