发芽和热液处理对小米（kodo小米、little小米和barnyard小米）营养成分和颜色特征的影响

作者

  • Rutuja Iralepatil Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur 613005, India
  • R. Surya Priyadharshini Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur 613005, India
  • Dekka Srenuja Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur 613005, India
  • Vincent Hema Department of Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur 613005, India
  • V.R. Sinija Centre of Excellence in Non–Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur 613005, India
  • Rajagopal Vidyalakshmi Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Thanjavur 613005, India
Ariticle ID: 221
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DOI:

https://doi.org/10.18686/zhfnc.v2i1.221

关键词:

小米；发芽；水热；近端；理化性质

摘要

本研究调查了不同的预处理方法（即发芽处理和水热处理）对kodo、barnyard和little小米的近似和理化特性的影响。这项研究涉及将这些小米品种置于每种预处理方法的不同条件下。在发芽处理中，浸泡时间有十三个时间段的变化，分别为4 h、6h和8 h，然后发芽48 h；在水热处理中，浸泡时间和温度保持不变，蒸煮时间分别为10 min、15 min和20 min。在发芽过程中，蛋白质、水分和能量含量增加，而脂肪、灰分和碳水化合物含量减少。在水热处理过程中，蛋白质、脂肪和灰分含量减少，而水分、能量和碳水化合物含量增加。在发芽过程中，L值增加，而a和b值减少，而在水热处理过程中，L值减少，a和b值增加。这些发现揭示了这些预处理方法对小米营养和理化成分的影响，为进一步研究和在食品工业中的潜在应用提供了有价值的见解。

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已出版

2024-03-30

文章引用

Rutuja Iralepatil, R. Surya Priyadharshini, Dekka Srenuja, Vincent Hema, V.R. Sinija, & Vidyalakshmi, R. (2024). 发芽和热液处理对小米（kodo小米、little小米和barnyard小米）营养成分和颜色特征的影响. 食品营养化学, 2(1), 221. https://doi.org/10.18686/zhfnc.v2i1.221

期

卷 2 期 1 (2024)

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