发芽和超声波处理对科多(Paspalum scrobiculatum)和小(Panicum sumatrense)黍营养和结构特征的协同效应

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Swarnima Dey, Alok Saxena, Yogesh Kumar, Tanushree Maity, Ayon Tarafdar
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引用次数: 0

摘要

本研究旨在调查科多(Paspalum scrobiculatum)和小(Panicum sumatrense)黍在进行超声波处理和发芽处理后的营养和结构特性。经处理的样品发生了显著变化,包括单宁和植酸等抗营养素含量降低,抗氧化活性提高,营养价值提高。经过处理的粟米和小粟米的营养生物可及性显著提高,体外蛋白质消化率高达 82%。经处理的粟米中的淀粉颗粒结构发生了改变,呈现出假塑性流动特征和多面体/球形形态,这是一项新发现。DSC 热图显示,经过处理的黍米可以在较高温度下加工,同时表现出较低的热焓,这可以扩大其在一系列食品中的用途。傅立叶变换红外光谱显示,所研究的两种小米样品中都存在酚基,频率约为 2817 cm-1。所获得的结果提供了有关超声波处理和发芽对加工科多黍和小黍的益处的深刻信息,这些益处包括改变淀粉特性、提高营养物质的生物可及性和改善营养状况,从而使小黍具备开发功能性食品的条件。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Synergistic Effects of Germination and Ultrasonication on Nutritional and Structural Characteristics of Kodo (Paspalum scrobiculatum) and Little (Panicum sumatrense) Millet

Synergistic Effects of Germination and Ultrasonication on Nutritional and Structural Characteristics of Kodo (Paspalum scrobiculatum) and Little (Panicum sumatrense) Millet

This study aimed to investigate the nutritional and structural properties of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets on administering ultrasonication and germination treatments. Significant changes in the treated samples were recorded, including lower levels of antinutrients such as tannin and phytates, and higher antioxidant activity, improving their nutritional value. The treated kodo and little millets showed significantly improved nutritional bio-accessibility, with an impressive in vitro protein digestibility of >82%. The modified structure of the starch granules in the treated millets showed pseudoplastic flow characteristics and a polyhedron/spherical morphology which was a novel finding. DSC thermogram revealed that the treated millets may be processed at higher temperatures while exhibiting a lower enthalpy, which could expand their uses in a range of food products. FTIR spectra indicated the presence of phenolic groups in both millet samples studied, at approximately 2817 cm⁻1 frequency. The results obtained offer insightful information about the benefits of ultrasonication and germination for processing kodo and little millets in terms of altered starch characteristics, enhanced bio-accessibility of nutrients, and better nutritional profiles, which qualify millets for the development of functional food products.

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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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