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(假) 谷物谷物的剥皮,清洁和刷/抛光对其成分特征的影响

Lovro Sinkovič¹, Barbara Pipan¹, Mohamed Neji¹

¹Crop Science Department, Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia.

Foods (Basel, Switzerland)

|July 14, 2023

概括

处理方法,如皮和清洁,显著改变了伪谷物谷物的物理和营养特征. 然而,刷毛和抛光并没有实质性地改变可食用的谷物部分的组成.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
营养科学营养科学

背景情况:

(假) 谷物谷物对人类营养至关重要,其成分受到加工方法的影响.
技术处理对于准备各种谷物类型供消费至关重要.
了解加工效应是优化营养价值的关键.

研究的目的:

调查外,清洁和刷/抛光对各种 (伪) 谷物谷物的物理和营养特性的影响.
分析加工对千粒粒重量,蛋白质,脂肪,β-葡萄糖和矿物质含量等参数的影响.
确定不同加工步骤如何影响特定谷物分量的组成.

主要方法:

物理参数分析:千个核的重量,核的宽度,分数收益率.
营养特性的量化:蛋白质,脂肪,β-葡萄糖,宏观和微观元素 (K,Mg,P,S,Ca,Mn,Fe,Zn,Na,Cu,Cr,Mo).
统计分析 (ANOVA) 来评估物种和加工分量的影响.

主要成果:

蛋白质 (22.7-148.5毫克/克),脂肪 (4.5-69.6毫克/克) 和β-葡萄糖 (0.5-54.4毫克/克) 含量的显著变化在不同的 (伪) 谷物和分量中观察到.
宏观和微元素含量在物种和分量之间差异很大.
刷刷/抛光过程并没有显著改变可食谷物部分的营养成分.

结论:

种类和谷物分量是影响 (伪) 谷物的物理和营养特征的重要因素.
虽然外皮和清洁会影响谷物特性,但刷刷和抛光对食用部分的营养质量影响很小.
加工选择显著影响 (伪) 谷物产品的最终营养产出.

关键词:

在ICP-MS中,使用的是ICP-MS.谷物谷物谷物谷物这些元素是元素元素.谷物分数谷物分数蛋白质蛋白质是蛋白质蛋白质的组成部分.伪谷物是一种伪谷物.贝塔-葡萄糖是什么?

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