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三级加工对高蛋白大米的物理,光学,植物化学和质性质的影响

Supriya Priyadarsani¹, Priyadarsini Sanghamitra¹, Gaurav Kumar¹

¹ICAR-National Rice Research Institute, Cuttack, Odisha, India.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

|February 28, 2024

概括

印度第一个高蛋白大米 (CR Dhan 310) 在加工后营养质量得到改善. 像膨胀,爆发和脱皮这样的技术可以增强其物理,抗氧化和质性质,增加植物化学成分.

科学领域:

农业科学农业科学
食品科学与技术食品科学与技术
营养科学营养科学

背景情况:

开发高蛋白大米品种对于解决全球营养不良至关重要.
印度第一个高蛋白大米CR Dhan 310 (10.1%蛋白质),为营养增强提供了一个新的基础.
了解加工对大米特性的影响是最大限度地提高其营养益处的关键.

研究的目的:

研究膨胀,爆发和脱皮对高蛋白大米的物理,光学,抗氧化和质性质的影响 (CR Dhan 310).
为了评估加工的高蛋白大米品种中的植物化学物质含量 (素,,黄).
确定加工高蛋白大米在即食食品和功能性食品应用中的潜力.

主要方法:

选择CR Dhan 310,这是来自卡塔克ICAR-NRRI的高蛋白大米品种.
应用三种加工技术:在生米和米上进行膨胀,爆发和脱皮.
分析物理 (尺寸),光学,抗氧化剂 (素,,黄) 和风湿学 (峰值粘度) 属性.
在p ≤ 0.05.5的显著水平上对变化的统计分析.

主要成果:

所有的加工方法 (膨胀,爆发,脱皮) 与原始大米相比,增加了大米的尺寸.
加工后峰值粘度显著下降,由于粉凝化,米显示最低值 (2017 cP).
加工大米的植物化学物质含量较高:膨胀大米 (2.93 mg/100g) 素),爆米饭 (347.93 mg/100g) 和片大米 (127.12 mg/100g) 黄).

结论:

三级加工显著提高了高蛋白大米的营养价值和植物化学含量.
加工的高蛋白大米产品可以作为即食选择消费或纳入功能性食品.
加工是提高大米产品营养质量的有效策略,有助于营养安全.

关键词:

处理处理处理摩擦摩擦是一种摩擦.凝化是一种凝化的过程.植物化学品植物化学品一个神经病学神经病学.

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