探索未充分利用的淀粉源作为精制小麦粉的营养替代品的潜力:综述

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
N.S. Nirmani , C. Jayathilake , R. Liyanage , I. Wickamasinghe , B. Nallaperuma , M.A. Jayasinghe
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引用次数: 0

摘要

发展中国家精制小麦粉消费量的增加引起了人们对其可能对其人口的健康和营养状况产生不利影响的关注。因此,人们越来越有兴趣探索替代淀粉来源作为精制小麦粉的营养替代品。本文综述了未充分利用的非常规淀粉来源的潜力,包括睡莲籽粉(Nymphaea lotus & & Nymphaea pubescens)、苏铁籽粉(Cycas circinalis)、棕榈籽粉(Borassus flabellifer)、棕榈粉(Caryota urens)、椰子粉(Cocos nucifera)、菠枣树籽粉(Artocarpus heterophyllus)、红米粉(Oryza sativa)和指粟粉(Eucenea coracana)。作为精制面粉的营养替代品。与精制小麦粉相比,睡莲籽粉、苏铁籽粉、巴尔米拉块茎粉、椰子粉、菠萝蜜籽粉、红米粉和小米粉是膳食纤维的丰富来源。具体来说,睡莲籽粉和菠萝蜜籽粉表现出良好的植物性蛋白质来源特性,因为它们的氨基酸分布平衡,这是精制小麦粉所缺乏的品质。此外,Jaggery棕榈粉被发现是必需矿物质和抗性淀粉的丰富来源,在这些方面超过了精制小麦粉的营养成分。这篇综述强调了与精制小麦粉相比,选择的未充分利用的和非常规的淀粉来源的不同营养概况和功能特性。它强调需要进一步研究和开发,向消费者介绍更健康和营养丰富的替代品,优化其在各种食品应用中的利用和加工潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review
The rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative starch sources as nutritive substitutes for refined wheat flour. This article provides a comprehensive review on the potentials of underutilized and unconventional starch sources, including Water Lily seed flour (Nymphaea lotus & Nymphaea pubescens), Cycad seed flour (Cycas circinalis), Palmyra tuber flour (Borassus flabellifer), Jaggery palm flour (Caryota urens), Coconut flour (Cocos nucifera), Jackfruit seed flour (Artocarpus heterophyllus), Red raw rice flour (Oryza sativa) and, Finger Millet flour (Eucenea coracana), as nutritive substitutes to refined wheat flour. In this study, Water Lily seed flour, Cycas circinalis seed flour, Palmyra tuber flour, Coconut flour, Jackfruit seed flour, Red raw rice flour, and Finger Millet flour were identified as rich sources of dietary fiber compared to refined wheat flour. Specifically, Water Lily seed flour and Jackfruit seed flour exhibited favorable characteristics as plant-based protein sources due to their balanced amino acid profiles, a quality lacking in refined wheat flour. Moreover, Jaggery palm flour was found to be a rich source of essential minerals and resistant starch, surpassing the nutritional composition of refined wheat flour in these aspects. This review highlights the diverse nutritional profiles and functional properties of selected underutilized and unconventional starch sources compared to refined wheat flour. It emphasizes the need for further research and development to introduce healthier and nutritionally enriched alternatives to the consumer optimizing their utilization and processing potential in diverse food applications.
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