Assessment of the quality of <i>Polygonati Odorait Rhizoma</i> powder prepared by different processes and investigation of its additive properties in steamed buns

Background: Polygonati Odorait Rhizoma(PO) is the dried rhizome of Polygonatum odoratum (Mill.) Druce, which is a popular traditional health food ingredient in China and Southeast Asia. Strips and sheets are the main traditional processing products of PO, which limit the health application. Powder milling technology is helpful to improve the application value and comprehensive utilization of PO. Objective: The aim of this study was to investigate the effect of different processing methods on the physicochemical properties of PO powders, especially enzymatically modified PO powder (EM). In addition, the study investigated the additive properties of PO powder in steamed buns. Methods: In this study, four different PO powders were prepared using different processes named Enzyme Modified PO Powder (EM), Vacuum Microwave-Dried PO Powder (VM), Vacuum Freeze-Dried PO Powder (VF), and Traditionally Processed PO Powder (TP). Comparison of the physical properties, chemical composition and inhibitory activity against α-amylase of four different PO powders. The effects of the addition of the four PO powders on the quality of steamed buns were also compared. Results: The results showed that the content of some functional components such as total saponin, total polysaccharide and total polyphenol, and the total flavonoid content of EM increased significantly by 74%, 127.8%, 91.2% and 125.4%, respectively, compared with TP. Among the steamed buns with PO powder added, the steamed buns with EM added had the best sensory score, ageing characteristics and fermentation characteristics. All four PO powders reduced the reducing sugar content (RSC) of the steamed buns to different extents compared to the blank steamed buns. In particular, EM reduced the RSC of the steamed buns by 27.2% compared to the blank group. Conclusion: Overall, complex enzymatic digestion could effectively improve the functional quality and application of PO powder. EM powder showed the best performance in terms of functional quality and additive properties of steamed buns. Novelty: This experiment was the first to compare the physical properties and functional content of PO powders in different processing methods. It was found that enzymatic modification could effectively improve the physical properties and functional content of PO powders. The sensory evaluation of steamed bread can be improved by PO powders to steamed bread. Keywords: Polygonati Oodrait Rhizoma powder, steamed buns, enzymatic modification, physicochemical properties, quality characteristics