千叶的脱皮及其对生物活性,粘贴,消化性,结构和热性质的影响
Deepti Chauhan1, Hardeep Singh Gujral1, Dilini Perera2
1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Food chemistry
|July 4, 2024
概括
脱皮增强了抗氧化活性和蛋白质消化能力,同时提高了矿物质的生物可用性,特别是,铁和. 狐尾小米片在感官评估中显示了最高的整体可接受性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 谷物化学 谷物化学
背景情况:
- 麦芽是营养丰富的古代谷物,具有显著的健康益处.
- 加工方法可以改变小米的营养成分和功能性质.
- 了解加工对小米质量的影响对于食品产品的开发至关重要.
研究的目的:
- 研究脱皮对五种不同小米品种的物理化学,营养和感官特性的影响.
- 评估 phytic 酸,含量,抗氧化活性,粘度,结晶性,蛋白质消化性,矿物质生物可用性和粉消化性在脱皮后的变化.
- 为了比较薄片的整体可接受性,包括发芽和未发芽的品种.
主要方法:
- 五种小米品种 (尾小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米,小米小米小米,小米小米小米,小米小米小米,小米小米小米小米,小米小米小米小米,小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米小米
- 分析包括确定植物酸,含量,抗氧化活性,峰值和最终粘度,X射线衍射 (晶性),蛋白质可消化性,矿物质生物可用性 (Ca,Fe,Zn) 和粉可消化性 (快速,缓慢,耐性粉).
- 进行了感官评估,以确定整体可接受性.
主要成果:
- 脱皮显著降低了植物酸和含量,同时增加了抗氧化活性 (高达77.32%).
- 蛋白质的消化能力显著提高 (在发芽的小米片中高达37.77%),矿物质的生物可用性 (Ca,Fe,Zn) 由于减少了植物酸而有所改善.
- 脱皮改变了粉的消化能力,增加了快速和缓慢消化的粉,减少了耐性粉. 粘度下降,结晶度从A型转移到V型.
- 狐尾小米片,无论是发芽的还是未发芽的,在总体接受度方面获得了最高的感官分数.
结论:
- 脱皮是一种有效的加工技术,通过提高抗氧化活性,蛋白质消化能力和矿物质生物可用性来增强小麦的营养价值.
- 由于脱皮而导致的粉消化能力和物理化学性质的变化应在食品应用中考虑.
- 狐尾小米表现出卓越的感官属性,使其成为开发增值小米食品的有希望的候选人.
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