Absrtact: The effects of four drying methods on the quality of Toona sinensis sprouts were studied by sensory evaluation and determination of main nutrient contents.
The results showed that microwave drying equipment could maintain the main nutrient components of Toona sinensis seedlings and sprouts to the greatest extent. After drying, the chlorophyll content of Toona sinensis seedlings and sprouts reached 14.0081 mg/g-1, the vitamin C content reached 2.6203 mg/g-1, and the amino acid nitrogen content reached 24.3340 mg/g-1.
The protein content reached 79.0076 ug, which was higher than other drying methods, and the sensory quality of dried Toona sinensis sprouts was better; the comprehensive effect of vacuum drying was slightly worse than that of vacuum freeze drying; the loss of vitamin C by microwave drying was larger, and the comprehensive effect of microwave drying and hot drying was worse.
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