Process Optimization, Quality and Volatile Analysis of Xinjiang Naan Prepared in Oven

Abstract

There are some shortcomings for Xinjiang Naan prepared by traditional process. In this paper, Naan was prepared by oven. The amino acid composition, flavor substances and infrared spectra of self- made electric oven Naan were investigated, and compared to the commercial Naan. The experimental results showed that there were 17 kinds of amino acids in all samples, and the total amino acid content of self-made Naan was higher than that of commercial naan (P<0.05), while there were also differences among commercial naans. There were 18 kinds of flavor substances in all Naans. Compared with the commercial Naans, the ketones, esters and organic acids in self-made Naan were not found. Fourier Transform Infrared Spectrometer (FTIR) showed that the intensity of some characteristic peaks of basic functional groups in self-made Naan was slightly lower than that of commercial Naans, and the position of the peak did not change. The secondary structures of self-made Naan and commercial Naan were both β-sheet and β-turn content. However, the percentage of secondary structures between different Naans were different, so the quality of Naans was also different.

Keywords

• xinjiang naan
• oven baking
• amino acid
• gc-ms
• ftir
• flavor substances