20种蚕豆淀粉物理特性、糊化回生特性与粉丝品质的关系

对20种中国主产区蚕豆淀粉粉丝烹煮品质和感官品质进行了评价,并对蚕豆淀粉的物理特性指标、糊化回生指标与相应的粉丝品质进行相关性分析。淮安大蚕豆等5个蚕豆品种的淀粉制作的粉丝品质最好,而青海马牙等3个蚕豆品种的淀粉制作的粉丝品质较差。蚕豆淀粉部分物理特性指标与粉丝品质的密切相关表现在:持水性越低,溶解度越低,膨润力越低,粉丝品质越好。淀粉的冻藏缩水率、透光率与粉丝的烹煮、感官品质指标相关性不大。蚕豆淀粉的RVA参数与其粉丝感官品质指标密切相关,其中衰减度、峰粘度、保持强度等对其影响最大。蚕豆淀粉凝胶强度越大,粉丝的烹煮品质和感官品质越好。在评价蚕豆淀粉品种的粉丝加工适应性时,一方面可以通过测试蚕豆淀粉的溶解度、持水性、膨润力和凝胶强度来预测其粉丝烹煮品质和感官品质的好坏;另一方面可以用RVA测试蚕豆淀粉,预测其相应的粉丝感官品质的优劣。     

20种中国蚕豆的化学组成、物理特性及其相互关系

通过对来自全国各主产区的20种蚕豆的化学组分和物理特性进行测定,从结果分析中发现高淀粉含量的有青海马牙等2个品种;高直链淀粉含量的有曲靖小粒蚕豆等3个品种;高蛋白质含量的有早生615等5个品种;子叶和皮灰分含量都较高的有通鲜1号等4个品种;百粒体积较高的有通鲜2号等5个品种.将蚕豆的化学组分和物理特性进行相关性分析,结果表明,蚕豆的灰分含量与其物理性质相关性最高,说明蚕豆的特性受地域土壤环境影响很大.子叶淀粉、脂肪、蛋白质含量也在一定程度上影响蚕豆的物理特性.     

原料大米特性与米粉产品品质关系的研究

对17种大米原料及其所加工成的米粉品质进行了分析,并对大米原料特性与米粉的加工性能、烹煮性能和感观品质之间的相关性进行了探讨,确立了米粉的原料标准。结果表明：大米直链淀粉含量与米粉的蒸煮品质、搓粉散粉质量和综合评价显著正相关;大米胶稠度、糊化等级与米粉的断条率显著正相关,与搓粉散粉质量和成品含水量显著负相关。大米直链淀粉含量、胶稠度和糊化等级等可以作为米粉原料标准的主要指标。     

三种天然植物淀粉辅料对米粉丝品质特性的影响

以天然绿豆淀粉、玉米淀粉及马铃薯淀粉3种天然植物淀粉为原料,探讨其作为辅料添加对米粉丝蒸煮品质和质构特性的影响。结果表明,添加适量的绿豆淀粉、玉米淀粉或马铃薯淀粉可显著提高米粉丝的烹煮品质及质构特性。绿豆淀粉添加量在0.5~1.5%时加工的米粉丝具有较高的烹煮品质,其添加量在1%时可以显著提高米粉丝的质构特性;玉米淀粉的添加量为6%时米粉丝的烹煮品质较佳,其添加量在4~6%时可显著提高米粉丝的质构特性;马铃薯淀粉的添加量为2%时,米粉丝具有最高的烹煮品质,其添加量在2~3%时可使米粉丝的质构特性显著提高。综合考虑,当绿豆淀粉、玉米淀粉或马铃薯淀粉的添加量分别达到1%、6%和2%时能够显著改善米粉丝的蒸煮和质构品质特性。     

不同品种蚕豆发酵郫县豆瓣甜瓣子适宜性评价

为探究不同品种蚕豆发酵郫县豆瓣甜瓣子的适宜性,本研究对11 种蚕豆原料的物理指标、营养成分,以及发酵制得甜瓣子的基础理化指标、质构特性和感官品质进行分析,并运用因子分析对甜瓣子品质进行综合评价。结果表明,11 个品种蚕豆原料及其甜瓣子间各项品质指标总体存在显著差异（P＜0.05）,通过因子分析将甜瓣子14 项品质指标降维为3 个主因子,其累计方差贡献率达90.410%,并构建甜瓣子品质综合评价模型。采用聚类分析将11 个品种甜瓣子划分为3 类,结合综合评价得分结果可知,第I类包括未知（QY）、‘成都大白’（CDDB）和‘成胡’（CH）系列甜瓣子,品质优良;第II类包括‘通蚕鲜6号’（TCX）甜瓣子,品质中等;第III类包括‘云豆2662’（YD）和未知（SCZG）甜瓣子,品质较差。进一步通过蚕豆品种与甜瓣子品质相关性分析发现,高蛋白质、低淀粉和籽粒大小适中的蚕豆品种具有较高的甜瓣子加工适宜性。综上,QY、CDDB和CH系列品种蚕豆可作为甜瓣子加工专用品种。本研究可为郫县豆瓣综合品质评价及加工专用蚕豆品种的筛选提供一定的参考。     

荔枝加工品质评价研究进展

本文阐述了荔枝加工制品的品质评价指标、加工特性与品质的相关性.针对不同的荔枝加工产品,对其加工适宜性的评价指标、影响因素进行了总结和分析;同时对加工品质评价技术和方法进行了探讨,以期为荔枝加工品质评价提供一套可行的参考方法,亦为荔枝加工产品原料的选择和品质评价提供理论指导依据.     

小麦高代育种品系的蛋白质含量和淀粉组分与面粉糊化特性相关性分析

蛋白质和淀粉是小麦的主要成分,其组分、比例和相关关系是面粉品质和加工用途的决定要素.以100份小麦高代材料为研究对象,进行蛋白质含量、湿面筋、粉质参数、淀粉组分与面粉糊化特性的表型、变异系数和相关性分析,以选育多品质指标协调、适宜某些特殊食品加工利用的新品种.结果表明:小麦蛋白质含量和湿面筋含量与面粉糊化特性参数的相关...     

加工处理方式对玉米粉加工特性、营养特性和食用品质影响的研究进展

本文综述了应用不同技术制备得到的玉米粉加工特性、营养特性,以及玉米食品的感官及质构品质。玉米粉的加工特性主要从制备方法影响水合特性（包括水结合能力和吸水性指数等指标）及糊化特性两方面进行了总结和分析;营养特性重点综合分析了其能量物质（主要是淀粉、脂肪和蛋白质）与制备技术的相关性,并总结归纳了制备技术对玉米粉抗氧化特性和消化特性的影响。关于玉米食品的品质方面则重点综述了不同的加工技术对以玉米粉为原料制作的蒸煮类、焙烤类食品感官及质构品质的影响。     

原料大米特性与米饭品质的相关性研究

测定了八种原料大米以及其所加工成的米饭的各项特性,探讨原料大米特性与米饭的品质之间的相关性.结果显示:大米直链淀粉含量与米饭的硬度呈极显著正相关,与吸水率呈极显著负相关,与米饭的感官品质呈负相关.大米蛋白质含量与米饭的气味、滋味以及冷饭质地都呈负相关,与米饭色泽、米粒外观、适口性呈正相关.大米垩白度与米粒外观、适口性呈极显著负相关.胶稠度、碱消度与米饭的感官品质都呈正相关,其中与米饭适口性的相关性显著.原料大米特性与米饭品质间存在较显著的相关性,大米直链淀粉含量可以作为评价原料大米特性对米饭品质影响的一个重要的指标.     

淀粉的功能特性对面条食用品质的影响与评价

简要介绍了淀粉的功能特性及其与面条烹煮和食用品质的关系,阐述了不同种类面条对淀粉的不同要求,说明了淀粉对面条品质特别是对烹煮和食用品质的重要作用,从而为生产者选用合适的淀粉原料提供参考。     

Relationship Between Cookability and Some Chemical and Physical Properties of Faba Beans (Vicia faba L.)

Cookability index (determined by penetrometer) and some physical properties were determined for 20 samples of faba beans (Vicia faba L.) grown in Canada and Egypt. Proximate composition was determined for eight samples. Starch of four bean samples, representing extremes in cookability, was examined by differential scanning calorimetry (DSC) and amylography. Statistical analyses showed highly significant correlations between cookability index and hydration coefficient and percentage seed coat for the Egyptian samples (high seed coat content). For the Canadian samples (low seed coat content), highly significant correlations were obtained between cookability index and thousand seed weight, peak amylograph viscosity and falling number values of cotyledon flour. Differences between soft and hard cooking samples were observed by DSC and amylography of the starch. The study showed that the hard to cook phenomenon in faba beans is controlled by characteristics of both seed coat and cotyledons and is not a “hard shell” problem only.     

Effect of Storage on the Biochemical Structure and Processing Quality of Adzuki Bean (Vigna angularis)

Storage of adzuki beans and other pulse grains causes biochemical and physical changes that affect the hydration properties of the beans. This affects the quality of products made from the beans such as the Japanese bean paste “ann.” Storage, particularly under unfavourable conditions, leads to the “hard shell” phenomenon, where beans fail to imbibe water when soaked and remain hard, and the “hard-to-cook” phenomenon where the seeds hydrate normally, but the cotyledon fails to hydrate and soften during cooking. The hard shell phenomenon is attributable to impermeability of the seed coat to water, which is due to biochemical changes in the seed coat, such as the formation of protein-tannin complexes, and biophysical changes such as reduction in size or closure of the straphiole aperture in the hilum area—the main area for water entry into the adzuki bean. The hard-to-cook phenomenon is due to changes in the cotyledon tissue, which include formation of insoluble pectinates, lignification of the cell wall and middle lamella, interaction of condensed tannins with proteins and starch, and changes to the structure and functionality of the cellular proteins and starch.     

Nutritional value of broad bean seeds. Part 1: Starch and fibre

This paper characterizes starch and dietary fibre in the seeds of fine-size and large-size seed varieties of broad bean and in edible varieties of pea for comparison. The experimental material included seeds at full physiological maturity. The fine-size seed varieties of broad bean, Gobik and Goral, contained slightly less total starch (62.32% and 62.19% of dry matter) than the large-size seed varieties, Windsor Bialy and Bartom (65.32% and 65.26% of dry matter). It was shown that fine-size seed varieties of broad bean are a good source of resistant starch, which is comparable to large-size seed varieties. As far as the content of total starch is concerned, the share of this form of starch in broad bean seeds amounted to 1/3. Digestible starch in broad beans was in the range of 39-42% of dry matter, pea contained approximately one half less starch of this type. Moreover, it was found that the relation of rapidly digestible starch to slowly digestible starch amounted to 1:1 irrespective of broad bean variety. Dietary fibre in broad beans was in the range of 20.36%-26.79% of dry matter while half of it was found to be concentrated in the seed coat. The soluble fraction of the total content of fibre amounted to 11.81% in the Bartom variety and up to 15.89% in the Gobik variety.     

Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars

Common bean is a traditional legume that is becoming more attractive because of its dietary and associated health benefits. Flor de Mayo M38, Pinto Villa and Bayo Victoria, three common bean cultivars developed in Mexico, were tested for phenol content and free radical scavenging activity before and after autoclaving. Independent analysis of seed coat and cotyledon was performed for each cultivar. Longer cooking times enhanced diffusion of phenols from seed coats to cooking water and from there to cotyledons. Cooking waters showed a remarkable activity similar to crude seed coats extracts although their phenol content was 80% lower.     

Identification of E-Hex-3-enal as an important contributor to the off-flavour aroma in kiwifruit juice

Mechanical damage to dry kidney beans was assessed using hot and cold water soak-tests at 20 and 80°C, respectively. Damage was revealed as the middle lamella dissolved and the seed coats were released with zero order kinetics. Damage exposed in soak-tests had no cause-and-effect relationship to damage found in the cans after thermal processing. However, significant correlations were found between both kidney bean density and seed coat weight, and the proportion of damaged beans in the can after processing (P <0.01). The proportion of damaged beans found in the can after thermal processing increased significantly when the ratio of the seed coat weight to bean volume ratio was < 10 g ml^?1. These two simple measurable parameters offer potential for predicting canning quality of kidney beans.     

Chemical basis for the low sensory perception of the Ganxet bean (Phaseolus vulgaris) seed coat

The Ganxet bean (Phaseolus vulgaris L), highly appreciated in Catalan gastronomy, has a higher proportion of seed coat than other beans (eg White Kidney or Faba Asturiana); however, general diners and sensory tests point out a lower perception of this seed coat. The differences in chemical composition between Ganxet, White Kidney and Faba Asturiana beans, before and after cooking, were established and related to perceived sensory differences in seed coat content. Ganxet's higher absolute and percentage losses of total dietary fibre (19.5%), soluble dietary fibre (32.5%), cellulose (25.6%) and pectins (38.1%) break down the consistency of the seed coat during cooking, which would explain its low sensory perception. The high loss of cellulose during cooking could be due to its partial combination with proteins, which would aid its breakdown. © 2002 Society of Chemical Industry     

SEED COAT EFFECTS IN COOKED RECONSTITUTED BEAN TEXTURE

The contribution of seed coat to cooked reconstituted bean texture was assessed by measuring sensory and instrumental parameters of beans with and without coats and also seed coats alone. Experiments using white beans stored for one year under tropical conditions to induce the hard-to-cook (HTC) defect or temperate conditions both resulted in reductions in the order of 50% in puncture force and sensory properties of beans when the seed coat had been removed. HTC bean texture was influenced less by absence of the seed coat than texture of soft beans. Seed coats softened during cooking but those from HTC beans softened less than those from soft beans. It is possible that seed coats harden during tropical storage by a lignification-type mechanism. Beans with harder seed coats absorbed less water during soaking which may contribute further to bean hardness.     

Effects of hardshell character on cooking time of common beans grown in the semiarid highlands of Mexico

The present study was undertaken to develop a protocol to screen bean germplasm for the hardshell character, evaluate the effect of hardshell on cooking time and study the relationship between hardshell and other seed characteristics in bean genotypes grown in the semiarid highlands of Mexico. Between 50 and 75% of the variation in cooking time of recently harvested beans was explained by differences in the degree of water absorption after soaking for 18 h. Seed coat brightness was negatively correlated with water absorption and increased cooking time in two of the three populations evaluated. The difference in cooking time and water absorption between scarified (hilum perforated) and unscarified seed of different genotypes would indicate that the hardshell characteristic plays a major role in extending the cooking time of beans. This study indicates that when seeds have an initial moisture content of 90 g kg^?1 seed or less, the hardshell problem is easily detected after soaking for 18 h, while the problem is rarely detected when initial seed moisture levels are 120 g kg^?1 or higher. Selection against the hardshell characteristic could be practised in bean germplasm using this information as part of a protocol to shorten the cooking time of beans grown in the Mexican highlands.     

未成熟蚕豆中矿物质含量、氨基酸组成和微观结构的研究

研究了两个品种(凤豆15和18号)未成熟蚕豆三个食用阶段(S1、S2和S3)的种皮和胚中的矿物质(Ca、Mg、K、Fe、Zn、Mn、Cu和Cr)含量、整粒蚕豆蛋白的氨基酸组成以及胚的微观结构变化。结果表明,所有蚕豆样品中矿物质含量均表现为K > Mg > Ca > Zn,并均能检测到少量的Fe、Cu和Mn,均未检测到Cr,且大部分矿物质在种皮中的含量高于胚中;蚕豆蛋白中的主要氨基酸为谷氨酸(Glu)、天冬氨酸(Asp)、精氨酸(Arg)和亮氨酸(Leu),蛋氨酸(Met)和半胱氨酸(Cys)为其限制性氨基酸,必需氨基酸占总氨基酸含量的12.80%~37.35%,总氨基酸含量随着食用阶段的延后均呈显著上升趋势(P<0.05),且凤豆18号的总氨基酸含量显著高于凤豆15号(P<0.05);扫描电镜观察结果表明,随着食用阶段的延后蚕豆胚中的淀粉颗粒逐渐增大,且在凤豆15号中以多角形为主,而在凤豆18号中椭圆形或圆形占多数;相关性分析结果显示,两个品种的未成熟蚕豆中氨基酸的合成与矿物质的吸收富集没有明显的相互作用。