干对三色花粉的物理化学,营养和技术功能性质的影响
Yvette Mukunzi1, Alberta N A Aryee1
1Department of Human Ecology, College Agriculture, Science and Technology, Delaware State University, 1200 N DuPont Highway, Dover, DE 19901, USA.
Foods (Basel, Switzerland)
|September 27, 2025
概括
干增强了三色菜 (Chenopodium quinoa) 的营养价值,并改变了其技术功能性质. 这种加工提高了蛋白质的消化能力和纤维含量,扩大了其食品应用潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 农业科学 农业科学
背景情况:
- 昆 (Chenopodium quinoa) 是一种无质的伪谷物,对食物的兴趣越来越大.
- 对于昆的营养和技术功能性质的有限知识,使其在加工后的利用成为障碍.
- 了解加工影响对于优化昆在食品应用中至关重要.
研究的目的:
- 调查干对三色的营养和技术功能性质的影响.
- 为了评估烤后宏观营养素和微量营养素配置的变化.
- 评估功能性质的变化,如吸水,乳化和凝等.
主要方法:
- 三色昆被干烤,并对其面粉 (RTQF) 进行了分析.
- 确定了营养成分 (蛋白质,脂质,碳水化合物,纤维,植物酸,氧酸盐).
- 在试验室测量了蛋白质的消化性和技术功能性质 (吸收,乳化,泡,凝).
- 扫描电子显微镜 (SEM) 和里埃变换红外光谱 (FTIR) 用于结构分析.
主要成果:
- 烤显著增加了碳水化合物和能量含量,同时减少了总食纤维,植物酸和氧酸盐.
- 在体外蛋白质消化性和蛋白质消化性校正的氨基酸评分得到改善.
- 水和油的吸收能力增加,但乳化,发泡和膨胀能力下降.
- 烤导致了更深的颜色,增加了粉破坏,多孔性和结构变化,由SEM和FTIR证实.
结论:
- 干有效地改变了三色菜的营养特征,提高了蛋白质的消化能力,减少了反营养素.
- 烤改变了技术功能性质,可以用于特定的食品应用.
- 这些修改表明,在食品工业中使用烤可诺亚的机会扩大了.
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