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1.
《Cereal Chemistry》2017,94(3):619-624
In this research, colored quinoa seeds were subjected to a modified oncom‐type processing (precooking followed by solid‐state fermentation with Neurospora intermedia ) to obtain convenient food products of improved parameters. Compared with the raw material, the products contained a higher level of protein (on average by 44%, with an advantageous essential amino acid profile) and fiber (by 71%) but a lower amount of inositol phosphates (by 50%, with an increased share of InsP3 fraction in the profile). Fermented quinoa was enriched in carotenoids (6.5‐fold) and riboflavin (fivefold). The antioxidant potential of oncom was also improved in respect to antiradical activity (on average by 39%) and reducing power. Of the red and black quinoa, the former substrate was processed into a product of better quality, containing a higher level of protein (214 g/kg dry matter [DM]), fiber (234 g/kg DM), carotenoids (81 mg/kg DM), and riboflavin (8 mg/kg DM), as well as antiradical activity (IC50 in ABTS⋅+ and DPPH⋅ assay of 0.4 and 3 mg DM, respectively). This was associated with a 50% higher level of fungal glucosamine in this oncom. Therefore, the activity of N. intermedia can be considered beneficial for biotreatment of quinoa seeds. 相似文献
2.
为了探究不同粒色藜麦挤压面条品质特性的差异及机理,该研究对比分析了不同粒色藜麦粉的基础组分、糊化特性、挤压面条微观结构、蒸煮品质、活性成分及淀粉体外消化特性的差异。结果表明：白藜麦粉中淀粉含量最高,糊化后峰值黏度、最终黏度和回生值也最高。红、黑藜麦粉及挤压面条中的多酚、黄酮含量及抗氧化活性显著高于白藜麦粉和挤压面条。挤压后,淀粉结晶度均下降,白藜麦面条中淀粉的结晶度最高。红（2.25 min）、黑藜麦（2.75 min）面条的蒸煮时间短,但蒸煮品质显著低于白藜麦面条（P < 0.05）。扫描电镜显示白藜麦面条淀粉凝胶网络结构更加连续致密,导致其淀粉水解率和预计升糖指数显著低于红、黑藜麦面条（P < 0.05）。该研究为高品质藜麦面条的生产加工提供理论和技术参考。 相似文献
3.
Christos Noulas Miltiadis Tziouvalekas Dimitrios Vlachostergios Dimitrios Baxevanos Theodore Karyotis Constantinos Iliadis 《Communications in Soil Science and Plant Analysis》2017,48(22):2612-2629
Quinoa was cultivated for 7000 years by indigenous people of the Andes, but in recent decades it is gaining international attention because of its tolerance to abiotic stresses, the wide genetic variability, and its high nutritional value. Greece was among the European countries and in the Mediterranean basin, the first European country, which since 1995 was involved in the “American and European Test of Quinoa” organized by the Food and Agriculture Organization and the Quinoa Project “CIP-DANIDA.” The experiments (1995–2004) were conducted in the lowlands of Central Greece (Larissa region). The first experiments focused on the adaptation of quinoa varieties to warm and dry climatic conditions and to the effect of plant density on seed yield (SY). Drought, low relative humidity, high temperatures (>32 °C), and long days (during anthesis) were considered unfavorable for seed production. Moreover, crusting and drying up of the soil surface had a negative effect on the proportion (60–70%) of emerged seedlings. The best sowing density is considered to be 25 plants m?2. Considering the effect of sowing date on SY and quality, it was found that early sowing in March is more suitable (in areas where frost avoidance is ensured), whereas latest (May) sowing was unsuitable and resulted in poor germination. The evaluation of 25 quinoa varieties showed that only 8 (six European and two Latin American) varieties produced seeds, whereas the rest 17 produced only panicles and flowers. Dry matter quality of the produced stems was analyzed for protein and fiber content. Dry stems of the plants remained after seed harvest contained high percentage of fibers (45%). The eight most promising varieties were also evaluated for their yielding potential and their seed composition under contrasting soil properties. Compared to neutral soil conditions, SY in the saline–sodic soil was decreased up to 45%. Mineral and protein content in seeds was higher in the varieties originated from Latin America. SY for some varieties exceeded 1000–1500 kg ha?1, and seeds were rich in protein (15–18.5%) and minerals content. On a breeding program started in 2002, 23 families have been created using mass selection procedures for the creation of new varieties from plants survived in the saline–sodic soils. These selections had to be evaluated in dense sowing in typical SY experiments, but experimentation was discontinued in the absence of financial support. Farmers’ knowledge gaps on cultivation techniques, the distances from the European markets, and the absence of incentives are probably considered the major obstacles to date for crop’s expansion in Greece. Research should focus on the evaluation of promising genetic material in different agroecological zones including higher altitudes.Abbreviations: AETQ, American and European Test of Quinoa; FAO, Food and Agriculture Organization; SY, seed yield; a.s.l., above sea level; N, neutral soil; S-S. saline–sodic soil; B, branched plant types; UN-B, unbranched plant types. 相似文献
4.
A. L. Romero‐Baranzini O. G. Rodriguez G. A. Yanez‐Farias J. M. Barron‐Hoyos P. Rayas‐Duarte 《Cereal Chemistry》2006,83(4):358-362
Plantago ovata F. are small tan‐colored seeds with ≈30% weight husk. Plantago's husk high content of soluble fiber makes it a good lubricant of the intestinal track with demonstrated effects in lowering plasma cholesterol levels in humans and experimental animals. Plantago seeds grown in Northern Mexico were analyzed for proximate composition, combustion heat, soluble and insoluble dietary fiber, fatty acids, amino acids, and protein fractionation. In vitro digestibility and digestibility of dry matter, apparent and true digestibility, and net protein ratio (in vivo) were also analyzed. Plantago seeds had 17.4% protein, 6.7% fat, 24.6% total dietary fiber, 19.6% insoluble fiber, 5.0% soluble fiber, and a combustion heat of 4.75 kcal/g. Osborne fractionation (based on solubility) yielded albumin 35.8%, globulin 23.9%, and prolamin 11.7%. The oil from plantago seeds had a high percentage of linoleic acid (40.6%) and oleic acid (39.1%) and a minor proportion of linolenic acid (6.9%). In vitro protein digestibility of the plantago seed was 77.5%, suggesting a highly digestible protein. Lysine content was 6.82 g/100 g of protein, higher than wheat and oats (2.46 and 4.20 g/100 g of protein, respectively). Rat bioassays showed values of 89.6% digestibility of dry matter, 86.0% apparent digestibility, 88.1% true digestibility, and 4.40 net protein ratio corrected (NPRc). The importance of these findings is that plantago whole grain shows favorable nutritional quality when compared with cereals and legumes. 相似文献
5.
Gluten‐free breads, which are composed of gluten‐free flours, starch, and hydrocolloids, differ from wheat and rye breads in relation to texture, volume, and crumb structure. Moreover, the dietary fiber content is lower compared with wheat or rye breads. Cereal isolates of lactic acid bacteria frequently produce oligo‐ and homopolysaccharides from sucrose, which can improve the nutritional and technological properties of gluten‐free breads as prebiotic carbohydrates and hydrocolloids, respectively. Sorghum sourdough was fermented with Lactobacillus reuteri LTH5448 or Weissella cibaria 10M, which synthesize fructooligosaccharides (FOS) and levan, and isomaltooligosaccharides and dextran, respectively. The gluten‐free bread was produced with 14% sourdough addition. L. reuteri LTH5448 formed FOS and 1.5 g of levan/kg DM in quinoa sourdoughs. FOS were digested by the baker's yeast during proofing, and the levan could be qualitatively detected in the bread. W. cibaria 10M produced >60 g of isomaltooligosaccharides/kg DM and 0.6 g of dextran/kg DM, which could still be detected in the bread. Breads prepared with W. cibaria 10M were less firm compared with breads prepared with L. reuteri LTH5448 or a FOS and levan‐negative mutant of L. reuteri LTH5448. The addition of sourdoughs fermented with oligo‐ and polysaccharide forming starter cultures can increase the content of prebiotic oligosaccharides in gluten‐free breads. 相似文献
6.
The aim of this study was to analyze the vitamin E composition of amaranth, quinoa, and buckwheat pseudocereals. The method used consisted of a one‐step extraction with hexane followed by normal‐phase high‐performance liquid chromatography (NP‐HPLC) coupled with a fluorescence detector. This method afforded complete separation of all vitamin E compounds present. In addition, vitamin E stability following high‐temperature processing such as breadmaking was also studied. The vitamin E composition differed significantly from grain type to grain type, and highest vitamin E content (expressed as α‐tocopherol equivalents) was found in quinoa grains, followed by amaranth and buckwheat (24.7, 15.4, and 6.3 μg/g respectively). None of the pseudocereal grains contained tocotrienols, which were only detected in wheat grains in minor quantities. Vitamin E recovery following breadbaking was high (70–93%) and gluten‐free breads containing pseudocereal had significantly higher vitamin E content compared with the gluten‐free control. Amaranth, quinoa, and buckwheat grains proved to be good sources of vitamin E and may be used as ingredients in gluten‐free products for improving vitamin E content and thus overall nutritional quality. 相似文献
7.
Starches from garden orach (Atriplex hortensis) and sweet quinoa (Chenopodium quinoa Willd. ‘Surumi’) seeds were isolated, examined for compositional characteristics, and compared with bitter quinoa (Cheno‐podium quinoa Willd.) starch. Garden orach and sweet quinoa seeds were similar in fat and ash contents, while garden orach seeds contained ≈10% more protein. Starches were isolated from seeds following a 12‐hr soak in dilute alkaline solution using a series of grinding, screening, centrifugation, and washing steps. Isolated starches viewed by scanning electron microscopy yielded angular, polygonal granules ≈1–2 μm in diameter. Starches displayed typical A‐type crystalline packing arrangements as determined by X‐ray powder diffractometry. Apparent amylose contents for garden orach (21.2%), sweet quinoa (20.6%), and bitter quinoa (19.8%) were determined according to colorimetric procedure. Differential scanning calorimetry data indicated a higher and wider gelatinization temperature range for garden orach as compared with sweet and bitter quinoa starches. Starch pasting profiles generated using a Rapid Visco Analyser indicated a reduced peak paste viscosity for garden orach starch relative to sweet and bitter quinoa and common corn starches. 相似文献
8.
Zhu N Kikuzaki H Vastano BC Nakatani N Karwe MV Rosen RT Ho CT 《Journal of agricultural and food chemistry》2001,49(5):2576-2578
Quinoa (Chenopodium quinoa) is a hardy and nutritious Latin American pseudo-cereal. Studies on the seeds led to the isolation of five ecdysteroids using column chromatography. Their structures were determined as ecdysterone, makisterone A, 24-epi-makisterone A, 24(28)-dehydromakisterone A, and 20,26-dihydroxyecdysone by spectroscopic methods. This study demonstrates that quinoa seeds are a source of ecdysteroids, which were reported to be molting hormones in insects. 相似文献
9.
《Communications in Soil Science and Plant Analysis》2012,43(17-18):2405-2419
Abstract Salinity and moisture stress are main limiting factors of agricultural development on arid and semi‐arid lands. The objective of this study was to evaluate the tolerance of sesame (Sesamun indicum L.) genotypes to salinity. Salinity treatments in rooting media were 0.5, 2.0, 3.5, 5.0, and 7.0 dS m?1 using calcium chloride (CaCl2). Germination of 50 genotypes was evaluated. Twenty seeds of each cultivar were set in paper towels and moistened with the saline solutions for 15 days. Five germination‐selected genotypes were seeded in 10‐kg pots, and soil salinity was adjusted to the same treatments. Highly significant effects were found for dry matter at 45 (DM 45) days after planting (DAP), at 90 DAP (DM 90), and leaf area (LA). Growth differences among genotypes were only observed for DM 90. These data suggest that sesame tolerance to CaCl2 salinity improved through the growing season and may be genetically controlled. 相似文献
10.
天祝县是国内最适宜种植藜麦的地区之一,近年来随着覆膜栽培技术的应用,藜麦产量得到大幅提高,但土壤生态环境遭到一定程度的破坏,为筛选出适宜寒旱山区藜麦栽培应用且环保的覆盖材料。以露地种植为对照,研究了白色地膜、黑色地膜、银灰色可降解地膜等不同地膜覆盖栽培对藜麦生长发育及产量的影响。结果表明,覆盖不同地膜均能使藜麦的生育时期提前、生育期缩短、产量提高。其中覆盖白色地膜时促使藜麦生育时期提前和生育期缩短的效果较为明显;覆盖黑色地膜、银灰色可降解地膜时灭草效果相对较好。覆盖白色地膜、黑色地膜、银灰色可降解地膜的平均折合产量分别为2 748.37、3 483.66、3 088.24 kg/hm2,较对照露地种植分别增产7.41%、36.14%、20.69%。综上认为,银灰色可降解地膜可作为既增产又环保的藜麦覆膜栽培覆盖材料在寒旱山区应用。 相似文献
11.
Resistant starch (RS) ingredients are an attractive option to increase dietary fiber in baked products. This study determined the effect of two forms of cross‐linked and pregelatinized cross‐linked RS, Fibersym‐RW (Fsym) or FiberRite‐RW (FRite), respectively, from wheat on dough and tortilla quality and acceptability. Refined wheat tortillas with 0% (control) to 15% RS (flour basis) were made using a standard baking process. Tortillas with 100% whole white wheat were also made. Physical and rheological properties of dough and tortillas, and sensory profile of tortillas were evaluated. Dough with whole wheat and 15% FRite were significantly harder and less extensible than the control dough; this was related to high water absorption of these doughs. Tortillas with whole wheat and 10–15% FRite were less puffed and denser than the control; however these levels of FRite significantly increased tortilla weight (by up to 6.2%). Dough and tortillas with Fsym were comparable to the control. Dietary fiber (g/100 g, db) increased from 2.8 ± 0.3 in control to 14.3 ± 0.5 and 13.6 ± 0.5 in 15% Fsym and 15% FRite tortillas, respectively. Tortillas with whole wheat were less acceptable than the control in appearance, flavor, and texture, while tortillas with 15% Fsym had higher overall acceptability than the control. Incorporation of 15% cross‐linked wheat RS to increase tortilla dietary fiber is feasible without negatively affecting dough handling and tortilla quality. 相似文献
12.
The effect of addition of flours from the highly nutritious Andean crops quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), kiwicha (Amaranthus caudatus), and tarwi (Lupinus mutabilis) has been investigated in wheat doughs and fresh bread quality. The thermomechanical profile of wheat doughs and bread quality has been explored by increasing substitution of wheat flour at 0–100% by Andean crop flours. Dough blends were evaluated using the Chopin Mixolab device, whereas bread quality assessment comprised sensory (overall acceptability) and physicochemical (moisture, specific volume, texture, color) determinations in composite breads. In general, no breads with aerated crumb structure could be obtained from 100% Andean crop flours, with the exception of quinoa breads that had overall sensory values about half a completely perfect score, and which were not significantly different from the breads made from a 50:50 blend of wheat and quinoa. Replacement of wheat flour by ≤12.5% (tarwi), 25% (kañiwa), and 50% (kiwicha), respectively, still produced breads with good sensory acceptability but variable color and doughs with acceptable thermomechanical patterns. Partial substitution of wheat flour by Andean crop flours constitutes a viable option to improve the nutritional value of the breads, with acceptable technological performance of dough blends and composite breads. 相似文献
13.
Two different germplasms of a white variety and one germplasm of a black variety of Mucuna pruriens var. utilis were evaluated for their physicochemical properties as well as their nutritional and antinutritional characteristics. All germplasms had higher grain weight, density, hydration, and swelling capacity than other common legumes. The dehulled samples contained 303.2-335.5 g(-1) protein and 46.1-53.5 g x kg(-1) lipid, and these values were higher than the respective whole seeds. The levels of macro- and microelements in both whole and dehulled seeds were comparable to those in common pulses. All germplasms had a high dietary fiber content (18-19.5%), made up of mainly insoluble dietary fiber (DF). Seed lipids were high in unsaturated fatty acids (64.7-66.9%), specifically linoleic acid (48-49%). Whole and dehulled seeds of the white variety from Salem were particularly rich in sulfur-containing amino acids with significantly higher levels of in vitro protein digestibility than the other two germplasms. All germplasms had high levels of total phenols and phytate, trypsin, and chymotrypsin inhibitor activities, but were low in tannins, saponins, and alpha-amylase inhibitor activity. Only weak hemagglutinating activity against cow erythrocytes and no hemagglutinating activity against human erythrocytes (O) was observed in all the samples. Dehulled seeds were higher in total starch, including resistant starch and oligosaccharides (with verbascose as the major fraction) than the respective whole seeds. Both whole and dehulled samples of the white variety of Salem germplasm showed significantly lower concentrations of L-dopa, nonmethylated, and methylated tetrahydroisoquinolines than the respective whole and dehulled samples of other germplasms. In general, dehulling didn't affect the overall nutritional status in any of the presently investigated samples. 相似文献
14.
Wet okara (soy milk residue), as a functional ingredient, was evaluated to be added to a coconut‐based snack at 10, 20, 30, 40, and 50% levels to replace dry coconut in the formula. Certain physicochemical, nutritional, and sensory properties of the samples were evaluated. A coconut‐based, soft, baked snack with incorporated okara showed higher total fiber and much lower fat content than the control, which significantly improved the nutritional profile of the samples. Samples 3 and 4 (which had 30 and 40% replacement of coconut with wet okara, respectively) received the highest overall sensory score (8.4), which was significantly higher than the score of a control sample (7.5). Sample 3 also had a significantly improved nutritional profile per serving size, such as an increased fiber content of 6.11 ± 0.04 g/100 g and a decreased fat content of 17.57 ± 0.02 g/100 g, and sample 4 had an increased fiber content of 6.19 ± 0.03 g/100 g and a decreased fat content of 15.64 ± 0.03 g/100 g compared with the control sample. The appearance, color, flavor, physical measurements (instrumental texture profile analysis), and water activity of samples 3 and 4 were not significantly different from the control sample and demonstrated potential application of this formulation in the baking industry, proving that the wet okara can be successfully used as a value‐added functional ingredient. 相似文献
15.
Starches ranging in amylose content from 3 to 20% from eight quinoa (Chenopodium quinoa Willd.) lines were characterized with respect to thermal, retrogradation, and pasting properties; swelling and solubility behavior; freeze‐thaw stability; water‐binding capacity; shear stability; and granule size and morphology. The starches differed in gelatinization onset temperatures, peak temperatures, and retrogradation tendencies; these characteristics were positively correlated with amylose content. No variation in gelatinization enthalpy was observed. With the exception of pasting temperature, large variations in pasting characteristics were found among starches and were correlated with amylose content. Swelling, solubility, freeze‐thaw stability, and water‐binding capacity also differed among starches and were correlated with amylose content. Granule morphology and size were similar for all starches. The wide variation in amylose content and physicochemical characteristics of quinoa starches suggests applications in a variety of food and nonfood products. 相似文献
16.
Parisa Maleki Hossein Ali Bahrami Hamed Rezaei Leila Esmaeelnejad 《Communications in Soil Science and Plant Analysis》2019,50(6):782-793
Quinoa (Chenopodium quinoa Willd.) is a high-nutrient halophyte suitable for ?cultivating in semi-arid climates and saline soils. The current study investigated the ?effect of various water salinities (ECi) (i.e., 0.3, 10, 15, 20, and 25 dS m?1) and different ?irrigation methods (IMs) on accumulation of calcium (Ca), magnesium (Mg), ?sodium (Na), and chloride (Cl) ions in shoot (stem+leaves) of quinoa at the end of vegetation (onset of flowering) and seed at the end of seed-filling. Therefore, 30 pots (five ECi and two IM in three replications) were prepared with similar conditions. Considering that the salinity threshold value (STV) of quinoa varies during growth and is 8, 20 and 15 dSm?1 at each of ?establishment, flowering, and seed-filling growth stages, the two IMs consisted of considering STV at each growth stage (T) and permanent irrigation by ?constant levels of ECi(P). Results indicated that by increasing the ECi from 0.3 to 25 dSm?1 the amount of Na, Cl, and Mg in shoot increased 82.2%, 75.8%, and 8.7%, respectively, while Ca decreased 37.2%. In seeds, Na and Cl increased 43.3% and 50%, respectively, while Mg increased 8% and Ca did not change significantly. An increase in ECi ?significantly changed ion accumulation content, especially at ECi higher than STV, ?because it is the onset of damage due to salinity stress and particularly in? ??shoot compared to seed due to the halophytic properties of quinoa. The T ?method of irrigation was preferred due to less accumulation of Na and Cl in ?shoot and seed, and therefore less damage and loss, especially at higher ?salinities.? 相似文献
17.
María Botero Omary Christina Fong Jeffrey Rothschild Patrick Finney 《Cereal Chemistry》2012,89(1):1-14
There are a growing number of individuals diagnosed with food allergies and intolerances. Gluten, in particular, is avoided by many individuals because of celiac disease, gluten intolerance, and gluten ataxia. Individuals with allergies, intolerances, or both follow strict diets, but there is concern that these individuals may be at risk of several nutrient deficiencies, including decreased calcium, iron, B vitamins, and fiber. To prevent deficiencies, alternative sources of these nutrients must be provided. Gluten‐free cereals and pseudocereals such as amaranth, buckwheat, corn, millet, rice, sorghum, and quinoa can be excellent sources of vitamins, minerals, fiber, and other important nutrients. Germination of these edible seeds has been shown to further increase nutrient content and to reduce antinutrients. Their use to naturally fortify and enrich gluten‐free foods has great potential. Although there are many benefits to germinated seeds in food, more research must be done to improve texture and sensory properties to gain wider consumer acceptance. A review of germination of gluten‐free cereals and pseudocereals and its effect on their nutritional profile is presented. 相似文献
18.
The effect of shade and fertilizer application on nutrient uptake and dry matter (DM) partitioning in cocoyam was evaluated by growing the plant under different levels of shade and fertilizer application at Forest and Horticultural Crops Research Centre, Kade, within a period of 9 months. The shade levels used were 80%, 70%, and 50% shade, and full sunlight exposure. The fertilizer rates used were 112 kg/ha nitrogen, phosphorus and potassium (NPK) (15-15-15 120 kg/ha NPK (15-15-15) in a form) of mineral fertilizer, 112 kg/ha NPK organic fertilizer and no fertilizer (control). The split-plot design was used with shade levels as the main plot factor and fertilizer levels as the sub plot factor. The interaction effect of shade and fertilizer had a significant effect (p ≤ 0.05) on DM of cocoyam leaves, petioles, corm, and cormels as well as nutrient accumulation in plant parts. Cocoyam leaves of plants grown under 50–70% shade stored significantly higher (p ≤ 0.05) quantities of nutrients (1.51 ppm of N, 6.61 ppm of P, and 53.10 ppm of K) and accumulated more DM (71.30 g) than leaves of plants grown under full sunlight exposure which accumulated 1.37 ppm of N, 4.31 ppm of P, 26.06 ppm of K, and 30.7 g DM, at the two rates of the chemical fertilizer application. Under full sunlight exposure, significantly higher amounts of DM were accumulated in the corms and cormels at mineral fertilizer level of 112 kg/ha. At mineral fertilizer rate of 120 kg/ha, nutrient accumulation was significantly higher (p ≤ 0.05) in the corm and cormels (1.72 ppm of N and 7.72 ppm of P) of plants grown under full sunlight exposure than those grown under 70% shade level (0.6 ppm of N and 2.94 ppm of P). Nitrogen and phosphorus accumulation was significant in the petioles of plants grown under the 70% shade level at fertilizer rate of 120 kg/ha. It is recommended that cocoyam be grown under 50–70% shade at a fertilizer rate of 112–120 kg/ha for leaf production and under full sunlight exposure at 112 kg/ha (NPK) for cormel production. 相似文献
19.
L. Chaires Martinez M. A. Perez Vargas A. I. Cantor del Angel F. Cruz Bermudez H. A. Jimenez Avalos 《Cereal Chemistry》2013,90(3):263-268
Raw, germinated, popped, and cooked huauzontle (Chenopodium berlandieri spp. nuttalliae) seeds were analyzed for the contents of phenolics extracted with water (WE), methanol, 1:1 (v/v) methanol/water (MWE), and 1.2M HCl in 1:1 (v/v) methanol/water (HMWE); radical scavenging capacity measured by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) methods was studied. The effect of the system solvents used for the accurate quantification of antioxidant content and capacity showed that for raw, germinated, and cooked extracts, water gave the highest yield of total phenolic content, and MWE could recover the highest yield in popped extracts. Thermal treatments increased the flavonoid content more in all extracts than did the germinating process, with values ranging from 10 to 620 μg/g db of quercetin equivalents. However, all treatments significantly decreased (P < 0.05) the total phenolics (from 3,010 μg of gallic acid equivalents/g db in raw seeds WE to 710 μg/g db in germinated seeds MWE). HMWE in all treatments showed the highest values (up to 95.41%) by the DPPH method. With the ABTS method, germinated and popped MWE showed the highest values (up to 2,740mM Trolox/kg db). Based on these results, huauzontle seeds represent a useful potential ingredient for consumer health, because it has been shown to be a good source of total phenolic content having high antioxidant activity; moreover, for further studies, water appears to be effective as an extraction solvent of phenolic compounds. 相似文献
20.
为优化藜麦淀粉碱法提取工艺,以藜麦为试验材料,采用岭脊分析法研究料液比、NaOH 质量分数和浸提时间对淀粉提取率的影响,并对藜麦淀粉的颗粒形貌、化学结构及淀粉糊化特性进行研究。结果表明,碱法提取藜麦淀粉的优化工艺参数为料液比1：5 g/mL、NaOH质量分数0.2%和浸提时间5.5 h,淀粉提取率为98.94%±0.26%;藜麦淀粉为限制性膨胀淀粉,形态多呈不规则形,具有-OH、-CH2、-CHO、C-O-C和吡喃环典型淀粉分子官能团;随静置时间增加,淀粉透光率降低,凝沉体积增加,12 h后基本稳定;藜麦淀粉糊第四次冻融循环后达到稳定状态;对淀粉凝胶质构特性分析,硬度、内聚性、弹性、胶黏性和咀嚼性5个指标都随藜麦淀粉糊浓度增加而增大;流变性分析表明藜麦淀粉糊为假塑性流体,其弹性优于黏性。该文系统研究藜麦淀粉提取工艺和糊化特性,拓展了新的淀粉资源,同时也为藜麦淀粉的生产和应用提供一定的借鉴和参考。 相似文献