Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat ( Fagopyrum esculentum Moench)

IF 2.1 4区 农林科学
Yung-Jia Chan, Yu-Tsung Cheng, Wen-Chien Lu, Po-Hsien Li
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引用次数: 0

Abstract

The fortification of buckwheat (Fagopyrum esculentum Moench) with rheological characteristics, nutritional properties, and formation of contaminants in wheat flour-based flaky rolls was studied. Higher content of buckwheat flour increased the antioxidant capacity, and phenolic, protein, fiber, rutin, and quercetin contents, leading to the development of a nutritionally improved product. The contents of the process contaminants, for example, the acrylamide, hydroxymethylfurfural (HMF), and furfural ranged from 147.25–262.19 μg/kg, 19.17–73.56 mg/kg, and 1.34–4.55 mg/kg, respectively, when buckwheat was added in the range of 0–30%. Parallelly, the production levels of methylglyoxal (MGO) and glyoxal (GO) were 4.09–23.55 and 0.69–2.05 mg/kg in the buckwheat substitution range of 0–30%. Shortly, even though incorporating 10% buckwheat flour had the best sensory scores, 20% was the most suitable substitution rate in terms of controlling the contaminants produced during processing while enhancing the nutritional properties of flaky rolls.
荞麦(Fagopyrum esculentum Moench)无蛋卷的理化性质及工艺污染物分析
研究了荞麦流变学特性、营养特性和麸皮卷中污染物的形成。荞麦粉的高含量增加了抗氧化能力,增加了酚类物质、蛋白质、纤维、芦丁和槲皮素的含量,从而开发了一种营养改良产品。当荞麦添加量为0 ~ 30%时,丙烯酰胺、羟甲基糠醛和糠醛的含量分别为147.25 ~ 262.19 mg/kg、19.17 ~ 73.56 mg/kg和1.34 ~ 4.55 mg/kg。在荞麦替代率为0 ~ 30%的范围内,甲基乙二醛(MGO)和乙二醛(GO)的产量分别为4.09 ~ 23.55和0.69 ~ 2.05 mg/kg。简而言之,尽管加入10%的荞麦粉具有最佳的感官得分,但在控制加工过程中产生的污染物并提高片状卷的营养特性方面,20%的替代率是最合适的。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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