Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish

Abstract

Horseradish is a herb with a special pungent flavor. The objective of this research is to examine the effect of pulse-spouted infrared freeze drying (PSIRFD) on the nutritional value, flavor and application of horseradish. Several key product quality parameters were compared with those of samples dried by hot air drying (HAD), infrared-assisted hot-air drying (IRHAD), and freeze drying (FD). PSIRFD samples displayed similar color to that of the freeze dried samples. FD sample had higher total phenolics content (TPC; 22.71 mg GAE/g) as well as ascorbic acid content (4.32 mg/100 g). The content of isothiocyanates (ITCs) was the highest in PSIRFD samples, accounting for 97.44% of the total volatile compounds. PSIRFD can not only retain good flavor and taste, but also reduce the drying time and energy consumption. Horseradish paste made from PSIRFD samples was observed to possess the best DPPH scavenging ability, mellow taste, and higher viscosity.

Keywords:

• Drying
• spice
• horseradish
• nutrition
• flavor
• HS-SPME-GC-MS
• horseradish paste

Additional information

Funding

The authors gratefully acknowledge the financial supports from National Key R&D Program of China (Contract No. 2017YFD0400901),the 111 Project (BP0719028), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX (17) 2017), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003).