摘要
藜麦富含蛋白质、碳水化合物和脂质等宏量营养物质,还含有多酚、甾醇和黄酮等多种功能性植物化学成分,被誉为"超级谷物".近年来,藜麦突出的营养保健作用成为国内外学者关注的焦点.无麸质和高膳食纤维含量的藜麦,可用于开发低GI、无麸质面条.综述了藜麦营养品质、及其在面条加工方面的研究进展,旨在为藜麦面制食品产业化发展提供参考.
Abstract
Quinoa,well-known as"super grain"with highly nutritional value,not only has large amount of macronutrients in-cluding proteins,carbohydrates,and lipids,but also contains a variety of functional phytochemical constituents,such as polyphe-nols,phytosterols and flavonoids.In recent years,the domestic and foreign scholars pay attention to the prominent nutrition and health functions of quinoa.Quinoa,with the characteristic of gluten-free and high dietary fiber content,can be used as an ingre-dient for making gluten-free noodle with low sugar index.The researching progress upon nutritional composition of quinoa and its processing in noodle are introduced in this paper,so as to provide reference for the development of quinoa flour food industri-alization.
维普
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