作为非传统来源的韩国三 (× Triticosecale Wittmack) 粉的物理化学特性
Seon-Min Oh1, Hyun-Jin Park2, Jieun Kwak2
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration (RDA), Suwon, Gyeonggi 16429, Republic of Korea; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
International journal of biological macromolecules
|April 17, 2025
概括
一种新型谷物 - - 粉,显示出独特的物理化学性质. 它的低退化和适应性适应性使其成为食品和包装应用的有希望的可持续成分.
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 生化学
背景情况:
- 对于清洁标签和可持续食品成分的需求日益增加.
- 探索用于食品和包装的非传统粉来源.
- 三 (× Triticosecale Wittmack) 是一种小麦-杂物,是一种尚未探索的粉来源.
研究的目的:
- 为了分析三种韩国三菜品种粉的物理化学特性.
- 评估三粉作为食品配方中的功能成分的潜力.
主要方法:
- 对粉属性的物理化学分析.
- 确定氨含量,颗粒形态 (A型和B型) 和平均链长度.
- 测量可溶性,膨胀力,逆向 (回落),凝化 (内热范围和度) 和可消化性.
主要成果:
- 粉含量略低于小麦和麦的粉含量 (29.0-30.4%).
- 与小麦和麦相比,它具有更高比例的B型颗粒和中间溶解度,以及更高的膨胀力.
- 观察到低回落值,凝化范围为57.25-80.98°C,度为11.24-13.22 J/g;消化能力因品种而异.
结论:
- 粉具有独特的物理化学特性,适合食品应用.
- 它的低退化和可调节的消化性表明,它有可能用于高和低血糖指数的食品.
- 特里提卡为食品工业提供了可行的,可持续的替代粉来源.
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