摘要
为探究碾减率对青稞营养品质的影响,测定了 11种不同碾减率青稞米基本营养成分及功能成分含量.结果表明,随着青稞碾减率(0％～23.14％)的升高,其灰分、脂肪、蛋白质、粗纤维、阿拉伯木聚糖、抗性淀粉、总酚、总黄酮、矿物质的含量均下降;总淀粉、直链淀粉、β-葡聚糖的含量却上升;通过氨基酸品质评价结果可知低碾减率下(0％～10.16％)的青稞米蛋白营养品质较高.本研究的结果可为青稞米适度加工提供参考.
Abstract
In order to investigate the effect of degree of milling on the nutritional quality of highland bar-ley,the basic nutrient content and functional content of highland barley rice with 11 different degree of milling were determined.The results showed that with the increase of highland barley degree of milling(0％～23.14％),its ash,fat,protein,crude fibre,arabinoxylan,resistant starch,total phenols,total flavonoids,minerals content all decreased;total starch,straight-chain amylose,β-glucan content increased;through the evaluation of a-mino acid quality results showed that the nutritional quality of highland barley rice protein at low degree of milling(0％～10.16％)was higher.The results of this study can provide a reference for the moderate pro-cessing of highland barley rice.
NETL
NSTL
万方数据