通过绿色改造技术改善大米粉的物理化学和营养属性
Hadis Rostamabadi1, Meral Yildirim-Yalcin2, Ilkem Demirkesen3
1Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
Food chemistry
|June 29, 2024
概括
绿色修饰技术提高了米粉的特性,改善了食品的生产. 这些环保方法为化学处理提供了更安全的替代方案,提高了米粉的功能.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业科学 农业科学
- 生物化学 生物化学
背景情况:
- 米是全球的主食,对粮食安全至关重要,粉影响食品质量.
- 米粉在技术功能性质上表现出局限性,例如糊的逆向降解和凝不透明性.
- 粉的化学修饰往往涉及不良的试剂和过程.
研究的目的:
- 评估绿色修饰技术提高米粉的有效性.
- 探索用于改善米粉的化学方法的可持续替代方案.
- 为大米粉应用新型修改方法提供见解.
主要方法:
- 研究的非热加工方法.
- 应用了新的热处理方法,包括微波和欧姆加热.
- 利用酶方法进行粉修饰.
主要成果:
- 绿色修饰技术有效地改善了米粉的特性.
- 非热,新型热和酶方法显示出显著的潜力.
- 在没有化学添加剂的情况下观察到增强的技术功能性质.
结论:
- 绿色技术是修改大米粉的有力工具.
- 这些可持续的方法为化学修饰提供了一个可行的,更安全的替代方案.
- 进一步应用绿色技术可以带来改进的米制食品.
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