全粒玉米面粉的营养和技术功能性质的变化是由干热处理引起的
Marijana Simić1, Valentina Nikolić1, Beka Sarić1
1Department of Food Technology and Biochemistry, Maize Research Institute "Zemun Polje", Slobodana Bajića 1, 11000 Belgrade, Serbia.
Foods (Basel, Switzerland)
|October 26, 2024
概括
干热处理 (DHT) 增强了玉米面粉的性能.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 营养科学 营养科学
背景情况:
- 玉米面粉具有较差的技术功能性质.
- 干热处理 (DHT) 是一种改善食品成分的潜在方法.
研究的目的:
- 为了研究DHT对玉米面粉的影响.
- 评估营养和技术功能性质的变化.
主要方法:
- 玉米面粉 (白色,黄色,蓝色) 在100-165°C时接受了DHT.
- 分析了营养 (食纤维,化合物,) 和粘贴性质.
主要成果:
- DHT增加了不溶性食纤维和自由化合物.
- 结合的化合物,酸和粘合特性随着温度的增加而下降.
- 适度的DHT (125-135°C) 改善了水的吸收,溶解度和消化能力.
结论:
- DHT显著提高了玉米面粉的功能.
- 适度温度DHT是食品工业的可行的预加工方法.
相关概念视频
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