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Quality Assessment of Polygonati Odorait Powder by Kalok Ng is a document available to read on EtoBox.
This study assesses the quality of Polygonati Odorait Rhizoma (PO) powder processed through various methods and its additive properties in steamed buns. The findings indicate that enzymatically modified PO powder (EM) significantly enhances functional components and improves the sensory qualities of steamed buns compared to traditionally processed PO powder. Overall, the research highlights the potential of modern processing techniques to enhance the health benefits and application of PO in food products.
- Author
- Kalok Ng
- Language
- EN