安第斯山脉作物发芽:营养特征,身体和感官特征的变化. 一个审查 一个审查
M D Jiménez1, C E Salinas Alcón1, M O Lobo1
1Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina.
概括
发芽增强了安第斯谷物的营养和功能性质,提高了其食品应用的质量. 这一过程影响了它们的质地和味道,为食品产品开发提供了新的可能性.
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:
- 安第斯山脉的谷物,如菜和杏仁,以其无质的性质和丰富的营养成分而闻名,包括高蛋白质,矿物质,维生素,纤维和抗氧化剂.
- 发芽是一个生物过程,激活了种子的新陈代谢,导致宏观营养素和反营养化合物的分解.
- 这一过程可以提高营养质量,蛋白质消化能力和矿物质/维生素生物可用性,可能合成新的生物活性化合物.
研究的目的:
- 审查最近关于安第斯山脉谷物发芽过程中发生的变化的研究.
- 分析发芽对营养,技术,功能和感官特性的影响.
- 探索芽的安第斯谷物在食品中的潜在应用.
主要方法:
- 关于安第斯山脉谷物发芽的科学研究的文献综述.
- 对有关营养成分变化的研究数据的分析.
- 对技术和感官属性修改研究的评估.
主要成果:
- 发芽改善了安第斯谷物的营养价值和消化能力.
- 观察到抗营养化合物的变化和生物活性化合物的潜在生物合成.
- 技术性质 (硬度,粘度) 和感官属性 (味道) 通过发芽而改变.
结论:
- 发芽是一个有价值的生物过程,可以增强安第斯谷物的营养和功能属性.
- 了解发芽引起的变化对于优化它们在食品配方中的使用至关重要.
- 芽的安第斯谷物为开发创新和更健康的食品提供了巨大的潜力.
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