焙烧对全麦稗子的近似成分、氨基酸谱、总酚含量和抗氧化活性的影响

Mazni Syamim Mohd, Nurul Husna Shafie, Fairus Ahmad, Siti Raihanah Shafie
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引用次数: 0

摘要

简介稗子是一种古老的谷物,是许多人的主食和膳食的重要组成部分,在食用前需要加工。焙烧是一种常见的加工方法,可提高小米的适口性。然而,重要的是要确保营养特性得到很好的保存。因此,本研究调查了焙烧对全谷稗子样品的近似组成、氨基酸组成、总酚含量(TPC)和抗氧化活性的影响。研究方法将全谷物稗子样品放入烤箱中,在 110℃ 下焙烧 10 分钟,用于近似物分析和氨基酸组成分析。同时,利用焙烧全谷物稗样品的乙醇提取物进行 TPC 和 DPPH 分析。结果本研究发现,与未经烘焙的小米相比,烘焙小米的水分含量明显降低了 14.22%(p<0.05)。与非烘焙小米样品相比,烘焙小米样品的脂肪含量更高(p<0.05),分别为 5.08±0.24% 和 4.38±0.24%。非烘焙样品的总氨基酸含量为 116.76±11.31ng,而烘焙样品的总氨基酸含量为 123.51±0.23.22ng。此外,还发现焙烧过的全谷物稗子样品的 TPC 和抗氧化活性明显高于未焙烧过的样品(P<0.05)。结论在加工全谷物稗子时应考虑采用烘焙方法,以提高其营养成分和功能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Roasting on Whole Grain Barnyard Millet to the Proximate Composition, Amino Acid Profile, Total Phenolic Content and Antioxidant Activity
Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110℃ for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p<0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p<0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p<0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality.
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