The chemical components and their pharmacological activities of Momordica charantia L. are reviewed,and the extraction methods of the effective components of Momordica charantia L. are summarized in this paper. Furthermore, the research advances on the progressing technologies of Momordica charantia L.,as well as the discussions on the processing development trends of Momordica charantia L. in the food industry are discussed.
Rice flour was selected as the main material to make bread.Through single factor test and orthogonal experiments for sensory evaluation,the rice flour bread foumula were determined.Through single factor test,the influences of different content of gluten,monoglyceride,water,sugar,salt and butter on the rice flour bread sensory quality were investigate.Results showed that the content of gluten,monoglyceride,water and butter are the main factors.The orthogonal experiments indicated the optimal formula as follows:gluten 4%,monoglyceride 0.3%,water 60% and butter 8%.The obtained rice flour bread which had the rice nutrition was with the same quality of the normal wheat flour bread.
A new composite drink was made from bean sprout and bitter melon as the major raw materials. Through single-factor and orthogonal experiments, the optimal formula of the drink was determined as: bean sprout juice∶ bitter melon juice = 5∶1, compounded juice 22%, sugar 10%, citric acid 0.2% and xanthan gum 0.15%. Without layering and astringentness, the drink was featured by brown yellow color, uniform texture, delicate taste as well as the unique flavor of bean sprout and bitter melon.
Flow injection( FI) analysis combined with flame atomic absorption spectrometry( FAAS) was applied to detect trace heavy metals in foods. This method has the advantages of simple,speed and high efficient. This paper reviews the recent development of the determination of heavy metals in foods by FI coupled with FAAS. On principle,the various methods of measuring parameters and the scope of use,the comparative analysis of the pros and cons of various methods are elucidated. The prospect of the method in food analysis is also proposed.
