评估来自不同玉米基因型的Polentas中的技术和感官特性,消化能力和生物活性化合物
Nicolás Francisco Bongianino1,2, María Eugenia Steffolani1,3, Marianela Desiree Rodríguez4
1Córdoba Food Science and Technology Institute (ICYTAC), National Scientific and Technical, Research Council (CONICET), National University of Cordoba (UNC), Córdoba 5000, Argentina.
Foods (Basel, Switzerland)
|February 24, 2024
概括
波兰塔 波兰塔 波兰塔 波兰塔
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业学是一种农业学.
背景情况:
- 来自各种玉米基因型的波伦塔的感觉特征和技术属性仍未得到充分探索.
- 了解波伦塔对食后葡萄糖水平及其生物活性化合物的影响,对于评估其健康益处至关重要.
研究的目的:
- 为了研究从各种玉米基因型中生产的波伦塔的技术和感觉特性.
- 评估中生物活性化合物的体外可消化性和潜在的健康贡献.
主要方法:
- 利用商业杂交,开放授粉品种和杂交的玉米品种.
- 确定的谷物物理和物理化学种粒特征.
- 在模拟后评估了波伦塔的技术质量,进行了体外消化,并进行了感官评估.
主要成果:
- 在粉多和快消化的粉之间观察到显著的负相关性 (r = -0.6).
- 基因型C6006波伦塔的特点是味道好,口感沙,一致性低.
- 来自商业混合物的波伦塔显示了与市场标准相似的感觉属性 (气味,味道,一致性). 较高的多醇含量减少了快速消化的粉和可生物利用的蛋白质.
结论:
- 玉米的基因型显著影响了波伦塔的技术,感官和消化性能.
- 玉米中的多醇含量通过调节粉消化和蛋白质生物可访问性,对波伦塔的健康相关属性产生积极影响.
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