薏米壳食品的开发

介绍了薏米的营养及薏米壳粉、薏米醋的制作工艺,分析了薏米壳食品的开发前景。     

薏米壳食品的开发

介绍了薏米的营养及薏米壳粉、薏米醋的制作工艺，分析了薏米壳食品的开发前景。     

薏米的营养、医用价值及制作饮料的发展前景

结合薏米的营养及药用价值,介绍了以薏米为主要原料制作营养食品、药膳食品的几种方法,简述了薏米饮料的发展前景。     

薏米及薏米糠氨基酸组成分析及营养评价

在对薏米及薏米糠氨基酸含量及组成分析的基础上,应用氨基酸比值系数法,以全鸡蛋蛋白为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对薏米及薏米糠中蛋白质营养价值进行了评价,并与其它高蛋白食物进行比较。结果表明,薏米及薏米糠蛋白含量与鸡蛋、核桃相当,高于牛乳;氨基酸种类齐全,包括8种人体必需氨基酸,各必需氨基酸含量和花生相当,高于核桃、大豆和鸡蛋;薏米中赖氨酸为第一限制级氨基酸,薏米糠中蛋氨酸+胱氨酸为第一限制级氨基酸;用必需氨基酸指数表征薏米为可用蛋白源,薏米糠为良好蛋白源;薏米氨基酸比值系数分为36.88,薏米糠氨基酸比值系数分为72.88,薏米糠中氨基酸较薏米中氨基酸更接近标准模式,营养价值更高,具有较大开发价值。     

薏米及发芽薏米酶解抗氧化活性变化

采用测还原力和抗DPPH自由基清除活性这两种体外实验方法,对薏米经中性蛋白酶酶解前后的抗氧化活性进行了比较,适宜的酶解条件为:温度40℃,时间5h。实验表明,发芽薏米比薏米的抗氧化活性有所提高,而蛋白酶酶解发芽薏米具有较高的抗氧化活性。将薏米及发芽薏米进行酶解处理,其产物的抗氧化活性由高到低排序为:发芽后酶解薏米,酶解薏米,发芽薏米,原薏米。研究为进一步分析研究薏米抗氧化物质提供基础数据,对薏米及发芽薏米功能食品开发起到促进作用。     

薏米的营养价值及应用最新研究进展（网络首发、推荐阅读）

薏米是我国最古老的作物之一,作为一种传统健康食品,薏米营养价值很高,被誉为“禾本科植物之王”。目前研究发现薏米能够抗肿瘤、降低血糖水平、降低血压,还有助于消化、镇痛、抗炎、清热消暑、美容等,具有极高的营养价值。同时薏米已经广泛应用于临床、化妆品的研发以及各类食品的加工生产中。综述了薏米蛋白、薏米多糖、薏米油、薏米多酚及其他活性成分、生理功能及其在工业中的最新应用情况,旨在为薏米的多维度利用以及薏米产业的高质量发展提供理论参考。     

薏米的营养、医用价值及制作饮料的发展前景

结合薏米的营养及药用价值，介绍了以薏米为主要原料制作营养食品、药膳食品的几种方法，简述了薏米饮料的发展前景。     

糊化薏米的研究

主要介绍了薏米的营养价值及用微波加热法糊化薏米的制作工艺、操作要点及开发前景。     

薏米发酵及其产物功能活性研究进展

薏苡（Coix lachrymajobi）为禾本科薏苡属的一年或多年生草本植物,其成熟种仁称为“薏米”,作为集营养、保健及医疗于一体的杂粮珍品,被誉为“世界禾本科植物之王”。由于薏米质地坚硬和淀粉难糊化等特性,目前多以原粮及粗加工产品销售,高值化精深加工产品尚待开发。近年来应用微生物对薏米进行发酵的研究表明,薏米发酵产品具有重要的应用价值和科学意义。因此,该文阐述了国内外关于微生物（如红曲、酵母菌、裂蹄木层孔菌、乳酸菌、芽孢杆菌和醋酸菌等）发酵薏米的品质及功能特性的研究现状,旨在为延长薏米加工产业链和开发高值化新产品提供参考。     

红树莓薏米复合保健饮料的研制及稳定性研究

研究了红树莓薏米复合保健饮料的配方及稳定性。以红树莓汁、薏米汁为主要原料,通过单因素实验与二次回归正交组合设计优化复合饮料的配方,同时对复合饮料的稳定性进行研究。实验结果表明,红树莓薏米复合保健饮料的最佳配方为:红树莓汁25.92g,薏米汁24.90g,白砂糖5.64g,水143.54g。在此复合饮料中添加0.09%黄原胶和0.03%瓜尔豆胶组成的复合稳定剂,具有最佳的稳定效果。实验结果为树莓及薏米的产业化开发利用提供了可行的工艺及配方。     

Development and nutritional quality evaluation of weaning foods based on malted, popped and roller dried wheat and chickpea

Optimal conditions for malting wheat and chickpea for preparation of weaning foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted weaning food. Wheat was dry-heat-parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped weaning food. Mildly toasted and debranned wheat and dehusked chickpea flours were mixed and the blend was roller-dried for preparation of roller dried weaning food. the formulations had 60% wheat, 30% chickpea, 5% skim milk powder and 5% sucrose and contained about 16% protein. the cooked paste viscosity (dietary bulk) of malted food, popped food with malt, and roller dried food with malt was significantly lower than popped and roller dried foods at all comparable slurry concentrations. the energy density of malted and malt-added food slurries at spoon feeding consistency was 4.2 KJg⁻¹. PER (2.91), biological value (88.3) and true digestibility (87.5) values of malted food were higher than that of the other formulations.     

Nutritional study of raw and popped seed proteins of Amaranthus caudatus L and Amaranthuscruentus L

The nutritional value of raw and popped (similar to popcorn preparation) seed proteins of two amaranth species, Amaranthus caudatus L and A cruentus L, was investigated. After popping, the true protein content in A caudatus and A cruentus decreased by 9 and 13% respectively. Among the amino acids, the loss of tyrosine due to the popping effect was the highest, followed by phenylalanine and methionine. Leucine was the first limiting amino acid in the raw samples, followed by lysine, while the reverse order was observed in the popped samples. The in vivo protein quality of raw and popped seeds was tested with male weanling rats and compared with wheat flour and casein samples. There was no difference between the in vivo digestibility of the raw and the popped seeds, although the in vitro digestibility was slightly higher for the popped samples. The protein efficiency ratio (PER) for all the amaranth seed samples was higher than that for the wheat sample, while the PER for the raw amaranth seed samples was close to that for the casein reference protein. The rat blood serum levels of total cholesterol, triglycerides and high‐density lipoprotein cholesterol for all the amaranth samples were lower than those for the reference protein, while the wheat flour sample showed the lowest values. Copyright © 2004 Society of Chemical Industry     

Studies on preparation,popping and functional properties of bulgur wheat

Wheat was steeped to 36% moisture and agitated for 2 min in sand heated to 170 °C. This dry heat bulgur was comparable to bulgur prepared by steam treatment. The dry heat bulgur of 14% moisture content was popped in hot (230 °C) sand medium. The expansion ratio of popped bulgur was 2.1. Some of the functional properties of popped bulgur flour were compared with native, 48 h malted and roller dried wheat flours. Water absorption index was highest for roller dried followed by popped and malted wheat, whereas water solubility index was highest for malted followed by roller dried and popped wheat. Roller dried wheat exhibited higher cold paste viscosity (360 BU) than popped (30 BU) wheat. Popped wheat had a peak viscosity of 300 BU. The viscogram of malted wheat was typical of cereal flours when the enzyme activity of malt was inhibited. The gel permeation chromatograms of popped and roller dried wheat indicated thermal degradation of starch during popping and roller drying. The in vitro carbohydrate digestibility of popped wheat was higher than roller dried and malted samples. The scanning electron microscopic examination of native and popped bulgur revealed that the endosperm of bulgur wheat was a homogenous mass containing gelatinized starch whereas that of popped bulgur was made up of thin layers of popped starch with irregular air spaces.     

Inhibitory effect of Chardonnay and black raspberry seed extracts on lipid oxidation in fish oil and their radical scavenging and antimicrobial properties

Ethanol extracts of Chardonnay grape and black raspberry seed flours were evaluated for their capacity to suppress lipid oxidation, preserve important fatty acids, and inhibit microbial growth. They were also tested for radical scavenging activity against DPPH and peroxyl radicals as reflected in oxygen radical absorbance capacity (ORAC), and total phenolic content (TPC). Both tested seed flour extracts suppressed lipid oxidation and rancidity development in fish oil. Black raspberry seed flour extract significantly reduced the degradation of biologically important n − 3 PUFA under accelerated oxidative conditions. Black raspberry and Chardonnay seed flour extracts at 165 and 160 μg seed flour equivalents/mL, respectively exhibited bacteriocidal activity against Escherichia coli and growth inhibition of Listeria monocytogenes under experimental conditions. Both seed flour extracts exhibited DPPH radical quenching activity and Chardonnay had the stronger ORAC of 663 μmol Trolox equivalents per gram seed flour and the higher TPC of 99 mg gallic acid equivalents/g flour. The data from this study suggest the potential for developing natural food preservatives from these seed flours for improving food stability, quality, safety, and consumer acceptance.     

Seed treatments affect functional and antinutritional properties of amaranth flours

The effects of seed treatments, including cooking, popping germination and flour air classification, on the functional properties and antinutritional factors of Amaranthus caudatus and Amaranthus cruentus seeds were studied. Thermal treatments increased the water absorption with a maximum value of 5.1 and 6.3 g g⁻¹ in flour of popped seeds of both species. Generally, fat absorption increased after the treatments. Air classification and germination followed by drying at low temperature increased the foam stability of the flours, while thermal treatment and germination followed by drying at higher temperatures reduced the foam stability. All treatments except air classification decreased the emulsion stability. Also, all treatments except germination followed by drying at 30 °C increased the flour dispersibility, whereas the soluble nitrogen index was increased in the germinated seed flours and decreased in thermal treated seeds and air‐classified flours. Air classification increased the contents of phenolic compounds and phytate and decreased the contents of enzyme inhibitors, whereas the thermal treatments reduced the contents of phenolic compounds, phytate and enzyme inhibitors to a greater extent for cooking than for popping. Germination followed by drying reduced the level of phenolic compounds, phytate and enzyme inhibitors. Copyright © 2006 Society of Chemical Industry     

Characteristics and composition of different seed oils and flours

The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon, and also the characteristics and structure of their seed oils, were studied. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in contents of lysine and total essential amino acids. Antinutritional compounds, such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid and tannins, were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index and in-vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine, for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Functional properties were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations, not only as a nutrient supplement, but also as a functional agent in these formulations. Oil samples had high amounts of unsaturated fatty acids, with linoleic and oleic acids as the major acids. All oil samples could be fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils characteristics compare well with those of other edible oils.     

Quality Performance,Proximate Composition and Sensory Evaluation of Developed Flavoured Instant Popcorn

Popcorn is a world famous snack food with significant commercial demand. Its market has been continuously growing in Sri Lanka. At the same time, different variety of instant popcorn products should be tested for sensory attributes, proximate composition and quality performance. The flavoured instant products were developed by adding 15%, 25% and 35% butter and butter oil as separately and 0.5 g, 1.0 g and 1.5 g salt respectively for 20 g of raw popcorn grains. 35% butter incorporated popcorn had significantly higher median score for appearance, taste and overall acceptability. There was no any effect of level of salt added. Proximate composition was determined for raw seed, raw popped flakes and flavoured popped flakes. Butter flavoured popped corn flakes were showed higher level for crude fat content and mineral content while lowest content for carbohydrate 16.71%, 2.4% and 64.2% respectively. Kernels were popped using a microwave oven and visually sorted into three different polymorphisms depending on whether the appendages were expanded unilaterally, bilaterally, or multilaterally. The expansion volume before sorting was comparatively lower and it was 10-11cm3/g. When popped, 37.37%, 14.02%, and 33.57% of kernels were expanded unilaterally, bilaterally, and multilaterally, respectively, while 14.2% of kernels remained unpopped. Expansion volumes in respect to flake weight were shown significant differences for unilaterally, bilaterally, and multilaterally expanded polymorphisms of 9.34, 8.86 and 12.29cm3/g, respectively.     

Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein

The seeds of two Amaranth species were studied. The starch contents were 543 and 623 g kg^?1 while crude protein contents were 154 and 169 g kg^?1 for Amaranthus caudatus and Amaranthus cruentus seeds, respectively. The effect of several treatments, including cooking, popping and germination and flour air classification on the protein and starch properties were studied. Air classification decreased the starch content and increased the protein content, while heating increased the protein but did not affect the starch content. Germination decreased both starch and protein contents. Amylose content was increased by air classification and heating, but was not affected by germination. It was found that all treatments increased the starch swelling power and reduced the falling number. The resistant starch content was increased in the high protein flour (HPF) fraction and germinated flour compared with the raw flour, while its content decreased in the heat treated seed flours. These processes also affected the starch gelatinization temperature and peak viscosity. The thermal properties of the starch flour were not affected by air classification while gelatinization energy was decreased significantly (by 52.0 and 90.0% and by 70.0 and 95.0%) in cooked and popped A caudatus and A cruentus seed flours, respectively. The gelatinization energy was highest in germinated seeds dried at 90 °C with values of 2.67 and 3.87 J g^?1. Air classification reduced the level of all protein fractions. Thermal treatment decreased the water‐soluble fraction (albumins + globulins) and alcohol‐soluble fraction (prolamins) in both species. The levels of all fractions except the water‐soluble fraction (albumins + globulins) were reduced significantly in both species by germination, which mainly increased the amount of aspartic acid, serine and alanine, while the amounts of threonine, arginine and tyrosine decreased in both species. The polypeptide bands of the HPF in both species were unchanged compared with the raw seed flours, but more intensive coloured bands were observed. Thermal treatments eliminated major and minor bands above 35.0 KDa in both species. Copyright © 2004 Society of Chemical Industry     

去皮脱脂芝麻粕粉的功能性质

芝麻经过去皮、脱脂处理后，测定了其粕粉的一些功能性质。发现它的凝胶性和乳化能力分别优于大豆粕粉和花生粕粉，吸水吸油能力与大豆粕粉差不多，发泡能力和稳定性在酸性ｐＨ时比碱性ｐＨ强，此外它的溶解性和粘性都很好。因此去皮脱脂芝麻粕粉可望用于诸如冰淇淋、冷冻甜食、香肠、烘焙食品和糖果等。     

Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana)

Phenolic acids from finger millet (Eleusine coracana) milled fractions (whole flour, seed coat, 3%, 5% and 7%) were isolated and their antioxidant and antimicrobial properties were evaluated. Acidic methanol extracts from seed coat to whole flour were rich in polyphenol content and were found to be stable up to 48 h at pH 4, 7, and 9 as studied by ultraviolet spectroscopy. Diadzene, gallic, coumaric, syringic and vanillic acids were identified as major phenolic acids from the extracted phenolics. Diadzene content was highest in concentration in the 5% flour. The reducing power of seed coat extract was significantly (p < 0.05) higher than that of whole flour extract. Antioxidant activity (AA) as determined by the β-carotene–linoleic acid assay indicated that the AA was highest in seed coat extract (86%), whilst at the same concentration it was only 27% in the whole flour extract. The seed coat extract showed higher antimicrobial activity against Bacillus cereus and Aspergillus flavus compared to whole flour extract. From these observations, it can be inferred that the polyphenols are responsible for the microbial activity of the millet and the results indicate that potential exists to utilise finger millet seed coat as an alternative natural antioxidant and food preservative.