加工对小米的影响:改善营养和功能的途径
Hardeep Singh1, Shweta Chaturvedi1, Kawaljit Singh Sandhu2
1Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, 151001, Punjab, India.
Current nutrition reports
|November 26, 2025
概括
加工米,被称为Nutri-cereals,提高了它们的营养价值和消化能力. 从传统到新的各种方法可以减少反营养素,提高健康效益,帮助全球粮食安全.
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:
- 由于其高蛋白质,纤维,必需氨基酸,矿物质,维生素和抗氧化剂,米尔特被公认为Nutri-cereals.
- 全球使用量有限的原因是消费者意识较低,存在反营养素.
- 加工技术对于改善小米的营养特征,消化能力和感官属性至关重要.
研究的目的:
- 审查各种加工技术对小米质量的影响.
- 突出提高营养价值并减少反营养素的方法.
- 探索加工小米在解决粮食不安全和营养不良方面的潜力.
主要方法:
- 审查初级削,传统的 (浸泡,发芽,发酵,),传统的工业 (挤出,烤) 和新的非热 (HPP,PEF,冷等离子体,超声波,辐射) 处理方法.
- 分析这些方法对抗营养素减少,营养素生物可用性和整体质量的影响.
- 在食品配方中检查加工小米的使用情况.
主要成果:
- 发芽和发酵有效地减少了素和植物酸等反营养素,增加了矿物质的生物可用性和抗氧化剂.
- 工业热方法,如挤出,提高蛋白质的消化性,粉的可用性和质感.
- 非热技术提高了食品安全,延长了保质期,而加工可以用于各种食品.
结论:
- 加工显著改善了小米的营养和功能性质.
- 处理方法的组合可以最大限度地提高对抗粮食不安全和营养不良的益处.
- 需要进一步的研究和技术进步,才能充分发挥小米加工的潜力.
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