Effect of Enzymolysis Treatment on the Quality of Freeze-Dried Meal Replacement Porridge

Authors:

Kexin Zhu, Haocheng Zhang, Abdul Qayum, Chuanhe Zhu

Keywords:

Meal replacement porridge; Enzymatic treatment; Property

Doi:

https://doi.org/10.70114/acmsr.2025.3.1.P83

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Abstract

Effects of enzymolysis treatment on the quality of freeze-dried meal replacement porridge were investigated. The optimal technological parameters (59℃, α -amylase 2000 U/g, saccharase 4200 U/g, cellulase 3800 U/g, digestion time 39 min) were gained by single test, Plackett-Burman test and Box-Behnken response surface. After enzymatic hydrolysis, the instant solubility of the product was greatly improved, and the total flavone and content sensory quality of the product was increased