Analysis on Nutritional Components and Processing Characteristics of Coix Seed
Coix seed is a dual-purpose product for food and medicine,with high nutrition and health care value.In this study,the basic nutritional composition and functional components in different parts of coix seeds from Zhejiang Jinyun were systematically detected,and the processing characteristics of coix seeds from different regions including Zhejiang Jinyun,Guizhou Xingren,Sichuan Jintang and Fujian Pucheng were compared and analyzed.The results were as follows:The nutrients in different parts of coix seeds were abundant with significant differences in contents.The protein content of polished rice was significantly higher than other parts,and the polysaccharide content was the highest.The monounsaturated fatty acid was mainly oleic acid,which was significantly higher than other parts.The contents of fat,polyphenols and flavonoids were the highest in coix coat.And also its fatty acids composition was the best.The mineral elements in each part of coix seeds were mainly K,Mg,Ca and other major elements,showing the characteristics of high potassium and low sodium,especially in coix coat.Besides polished rice,coix coat also had a higher nutritional value,which can be futher developed for functional products.The coix seeds from 4 regions all had high stability of hot paste.The amylose content and gelatinization temperature of coix seeds from Zhejiang Jinyun were the lowest among those from the remaining regions.And its stability of cold paste was also significantly higher.After boiling,the hardness and chewiness values of coix seeds from Zhejiang Jinyun were lower and its adhesiveness was higher than those for coix seeds from other regions.Cooked coix seeds from Sichuan Jintang and Fujian Pucheng had greater elasticity values and less sticky texture compared with other regions.There were significant differences in processing characteristics of coix seeds from different regions,which can be used in the development of different types of functional food.This study clarified the nutritional value characteristics in different parts of coix seeds and the processing properties of coix seeds from different regions,which can be conducive to the all-round and multi-functional development and processing of coix seeds.
万方数据
维普
