珍珠粟谷粒的水热处理:对营养成分、抗营养素和面粉特性的影响

Q2 Agricultural and Biological Sciences
P. Prashanth, T. Jayasree Joshi, Shagolshem Mukta Singh, P. Srinivasa Rao
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引用次数: 0

摘要

珍珠粟(Pennisetum glaucum)是营养价值极高的主要粟类作物之一。这种作物对干旱和高温具有超强的适应能力。然而,由于珍珠粟的脂质含量高、酶活性强、含有抗营养物质,因此珍珠粟的加工是一项重大挑战。因此,当务之急是采用合适的技术来提高珍珠米粉的质量并延长其保质期。由于水热处理具有减少微生物负荷、使酶失活和提高营养保留率的潜力,因此在食品工业中一直被认为前景广阔。本研究旨在探讨水热处理对珍珠米质量特性的影响。研究的自变量为浸泡温度(35、45、55 °C)、浸泡时间(2、3、4 小时)和蒸煮时间(5、10、15 分钟)。从统计学角度看,处理条件对营养保留有显著影响。处理后,单宁酸和植酸等主要抗营养素分别减少了 0.99% 至 5.94%,0.36% 至 6.00%。在处理条件下,脂肪酶活性明显下降,降幅达 10%。这项研究的结果可能会鼓励在生产各种食品时使用珍珠小麦粉,并促进水热处理在食品加工领域的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties

Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties

Pearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of pearl millet poses a significant challenge due to its high lipid content, enzyme activity, and presence of antinutrients. Consequently, it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies. Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load, inactivate enzymes, and improve nutrient retention. This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet. The independent variables of the study were soaking temperature (35, 45, 55 °C), soaking time (2, 3, 4 h), and steaming time (5, 10, 15 min). Treatment conditions had a statistically significant effect on nutrient retention. Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%, respectively, after the treatment. Lipase activity decreased significantly up to 10% with the treatment conditions. The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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