Study on the dietary fiber extraction,antioxidant property,and dough rheology of quinoa
With quinoa as the research object,this study aimed to investigate the effects of dietary fiber,antioxidant activity and dough rheology on quinoa performance.To start with,an analysis of the quinoa's antioxidant property suggested that quino-a's free radical removal rate rose with greater concentration.When quinoa concentration was up to 20 mg/mL,removal rates of such free radicals as DPPH,ABTS and OH all attained the max values,namely 36.94％,34.76％and 37.25％,respectively.Secondly,when studying the dietary fiber in quinoa,we found that as the solid-to-liquid ratio decreased,quinoa's dietary fiber extraction rate rose first to reach the max value of 17.12％at 1:10 solid-to-liquid ratio.But as enzymatic hydrolysis went fur-ther,the dietary fiber extraction rate began to fall.Finally,the analysis of quinoa dough rheology indicated that to obtain quinoa dough of satisfactory processing properties,quinoa starch content should be lower than 30％.To sum up,when applied to such fields as food and healthcare products,quinoa may produce more novel products with significant nutritional value and health effect with its strengths in antioxidation,dietary fiber content,and dough rheology.
万方数据
维普
