发芽玉米粉的特性及发芽对饼干性能的影响

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2022-10-25 DOI:10.1556/066.2022.00111

B. Oskaybaş-Emlek, A. Özbey, K. Kahraman

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引用次数: 0

摘要

本研究的目的是研究发芽对玉米理化、结构、糊化和形态特性的影响。发芽提高了总酚含量（TPC）和抗氧化能力（AC）。面粉的扫描电子显微镜（SEM）显示，一些淀粉颗粒随着发芽而被破坏。同样，由于淀粉颗粒的变化，糊化值降低。FT-IR（傅立叶变换红外）光谱证实发芽导致化学结构的变化。XRD（X射线衍射仪）分析表明，图案不随发芽而改变。此外，生玉米粉和发芽玉米粉被用于无麸质饼干的制备。对饼干面团的粘性进行了评估。测定了饼干样品的物理、质地、颜色、TPC和AC。用发芽面粉制备的无麸质饼干由于TPC的增加而表现出显著更高的AC。发芽可以用来提高玉米的功能特性。

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Characteristics of germinated corn flour and influence of germination on cookie properties

The aim of this study was to investigate the effect of germination on the physicochemical, structure, pasting, and morphological properties of corn. Germination improved total phenolic content (TPC) and antioxidant capacity (AC). Scanning electron micrographs (SEM) of flour showed that some starch granule was destroyed with germination. In the same way, pasting values decreased due to changes in the starch granule. FT-IR (Fourier Transform Infrared) spectra confirmed that germination leads to changes in the chemical structure. The XRD (X-ray diffractometer) analysis showed that patterns did not change with germination. In addition, raw and germinated corn flour were used in gluten-free cookie preparation. The cookie dough was evaluated for stickiness. The physical, textural, colour, TPC, and AC of cookie samples were determined. Gluten-free cookies prepared with germinated flour exhibited significantly higher AC due to increase in TPC. Germination could be used to enhance functional properties of corn.

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).