适合老年人食用的大米筛选与复配

调查得出老年人易缺乏的营养素为钙、铁、VB1和VB2.按照国家标准对27种大米进行营养素的分析检测,筛选出了这几种营养素含量高的品种:黑龙江香米,铁含量为0.92 mg/100 g、VB.含量为0.40 mg/100 g;丝苗米3202,钙含量为18mg/100g、VB2含量为0.07 mg/100 g;黑米,钙含量为18 mg/100 g、VB2含量为0.13 mg/100 g;软黏,钙含量为20 mg/100 g、铁含量为0.77 mg/100 g;玄米3961,铁含量为0.84 mg/100 g、VB2含量为0.08 mg/100 g.根据营养膳食指南中推荐摄入值及老年人营养生理特点,从营养、口味和外观等方面科学地设计配方,复配开发出适用老年人食用的大米.     

Chemical Treatment and Process Modification for Producing Improved Quick-Cooking Rice

Quick-cooking rice was produced by soaking raw, white, long grain rice in a 1% aqueous sodium citrate and calcium chloride solution (50:50) at 50°C for 15 min. The soaked sample was cooked in an autoclave at 121°C for 3 min and freeze-dried to 20% moisture followed by convective air-drying to a final moisture of 12%. Nutrient analysis of the rice chemically treated and dried by a combination of both methods contained maximum amounts of thiamin (2.0 μg/g), niacin (27.4 μg/g), and iron (25.1 μg/g). The rehydrated sample, prepared by boiling the rice in water at 100°C for 5 min, received high sensory scores.     

A comparison of nutrient density scores for 100% fruit juices

ABSTRACT:  The 2005 Dietary Guidelines for Americans recommend that consumers choose a variety of nutrient-dense foods. Nutrient density is usually defined as the quantity of nutrients per calorie. Food and nutrition professionals should be aware of the concept of nutrient density, how it might be quantified, and its potential application in food labeling and dietary guidance. This article presents the concept of a nutrient density score and compares nutrient density scores for various 100% fruit juices. One hundred percent fruit juices are popular beverages in the United States, and although they can provide concentrated sources of a variety of nutrients, they can differ considerably in their nutrient profiles. Six methodologies were used to quantify nutrient density and 7 100% fruit juices were included in the analysis: apple, grape, pink grapefruit, white grapefruit, orange, pineapple, and prune. Food composition data were obtained from the USDA National Nutrient Database for Standard Reference, Release 18. Application of the methods resulted in nutrient density scores with a range of values and magnitudes. The relative scores indicated that citrus juices, particularly pink grapefruit and orange juice, were more nutrient dense compared to the other nonfortified 100% juices included in the analysis. Although the methods differed, the relative ranking of the juices based on nutrient density score was similar for each method. Issues to be addressed regarding the development and application of a nutrient density score include those related to food fortification, nutrient bioavailability, and consumer education and behavior.     

Effect of milling on mineral and trace element composition of raw and parboiled rice.

The effect of milling on the mineral and trace element composition of raw and parboiled grain samples of 16 varieties of rice was investigated. Varietal, locational and seasonal differences in the nutrient composition of brown rice were noted. The mean values for different nutrients per 100 g brown rice were total ash 1.37 g, phosphorus 349 mg, magnesium 157 mg, calcium 18 mg and iron 2.16 mg and in μg per g samples, zinc 14.3, manganese 11.0, copper 2.39, molybdenum 0.775 and chromium 0.088. Parboiling per se had no effect on the composition of brown rice. The degree of milling and the initial concentration of the nutrient in the grain determined the magnitude of loss on milling both in raw and parboiled grain. Percent losses of different nutrients on 5 and 10% milling of raw rice respectively were total ash 40, 62; iron 51, 67; magnesium 40, 64; calcium 36, 57; iron 54, 64; copper 26, 45; manganese 48, 56; molybdenum 24, 34; chromium 57, 69; and zinc only 2.8, 4.6. Zinc in rice grain was uniformly distributed and a major portion of other nutrients was concentrated in the outermost 2.5% surface layers of the grain. Parboiling appeared to have altered the distribution of some nutrients in rice grain except for zinc, magnesium and copper. Milling losses for other nutrients were therefore significantly lower in parboiled than in raw rice.     

Impact of 100% Fruit Juice Consumption on Diet and Weight Status of Children: An Evidence-based Review

Consumption of 100% fruit juice remains controversial for its potential adverse impact on weight and displacement of essential foods in the diets of children. A systematic review of the literature published from 1995–2013 was conducted using the PubMed database to evaluate associations between intake of 100% fruit juice and weight/adiposity and nutrient intake/adequacy among children of 1 to 18 years of age. Weight status outcome measures included body mass index (BMI), BMI z-score, ponderal index, obesity, weight gain, adiposity measures, and body composition. Nutrient outcome measures included intake and adequacy of shortfall nutrients. Data extraction and analysis was conducted according to the Academy of Nutrition and Dietetics Evidence Analysis Process. Twenty-two studies on weight status provided evidence that did not support an association between 100% fruit juice consumption and weight/adiposity in children after controlling for energy intake. Limited evidence from eight studies suggests that children consuming 100% fruit juice have higher intake and adequacy of dietary fiber, vitamin C, magnesium, and potassium. Differences in methodology and study designs preclude causal determination of 100% fruit juice as sole influencer of weight status or nutrient intake/adequacy of shortfall nutrients. In context of a healthy dietary pattern, evidence suggests that consumption of 100% fruit juice may provide beneficial nutrients without contributing to pediatric obesity.     

中国黄酒中营养成分与功能成分的研究进展

综述了中国黄酒的主要营养成分和功能成分,以及它们的主要生理作用。回顾了中国黄酒营养成分和功能成分分析检测方法,对将来营养成分和功能成分检测提出建议和展望,指出先进技术的应用,必将对中国黄酒营养成分与功能成分的研究起到决定性作用。     

无糖功能米乳饮料的研制

以大米为主要原料,对无蔗糖米乳保健饮料的加工工艺进行了初步探讨研究。用多种功能性甜味剂代替蔗糖,通过单因素实验确定了大米混汁液的原料配比,即大米:香米=4:1;米:水=1:18;木糖醇9.0g/100mL、麦芽糖醇10.0g/100mL、山梨糖醇13.0g/100mL、甜蜜素0.6g/L。通过正交试验对产品的工艺条件和配方进行了探讨,确定了最佳工艺参数及配比,植脂末10g/100mL、蔗糖酯0.3g/100mL、FH9-CMC0.3g/100mL、柠檬酸0.2g/100mL。     

Extrusion cooking properties of white and coloured rice varieties with different amylose content

Five white and coloured rice varieties with different AM contents (long grain rice: 34%, Thai Jasmine rice: 15%, glutinous rice: 7%, red rice: 18% and black rice: 5%) were pregelatinised using a twin‐screw extruder at a barrel temperature of 150°C and two levels of feed moisture (12 and 16%). The correlation of AM content to water absorption index (WAI), water solubility index (WSI), starting viscosity, hot viscosity and final viscosity of the five rice extrudates were determined. Total anthocyanin content (TAC), total phenolic content (TPC) and antioxidant activity of extrudates were analysed by spectrophotometric methods. AM content was positively correlated to WAI and final viscosity. High AM content of the rice varieties resulted in high WAI and high final viscosity of extrudates. In addition, higher feed moisture content (16%) increased WAI and pasting properties of rice extrudates, but decreased WSI. Extrusion cooking reduced TAC, TPC and antioxidant properties, but the remaining values were high enough to suggest a further use for (functional) food production.     

低温挤压对粳糙米营养特性及理化性质的影响

为了保留糙米的营养成分,改善糙米的粗糙口感,降低挤压糙米的消化速度,本文将粳糙米粉碎后在较低温度下挤压重组成米粒产品。将粳糙米在65 ℃低温挤压后,分析其营养成分、热特性、糊化特性、水合性质以及晶体结构等理化性质的变化。结果表明:低温挤压处理后粳糙米的脂肪含量从3.30%下降到1.07%,总淀粉、粗蛋白含量变化不显著,总膳食纤维含量从4.27%减少至3.60%,有助于改善糙米的粗糙口感。总酚含量和γ-氨基丁酸含量分别从33.99 mg/100 g、94.79 mg/kg增至36.59 mg/100 g、105.44 mg/kg。挤压后粳糙米粉的峰值黏度、回生值、糊化焓变分别由920.00 cP、869.50 cP、7.00 J/g降至406.00 cP、714.50 cP、2.28 J/g,糊化度为68.43%,挤压后糙米淀粉保持较低的糊化度。晶体结构在挤压后也发生了变化,挤压后粳糙米在2θ角为13 °、20 °存在衍射峰,晶体结构从A型转变成V型,相对结晶度从37.52%降至27.33%。此外,挤压粳糙米的吸水性指数和水溶性指数均升高。     

不同加工精度籼米的感官品质和营养品质

为保证大米良好的食用品质的条件下尽可能保留营养成分,寻找籼米的适度加工范围,以6种不同品种的籼糙米为研究对象,将其分别碾磨成不同加工精度的籼米,通过感官评价和喜好度评价对不同加工精度的籼米米饭进行实验,并对比适碾米和精碾米的部分营养成分含量的差异,进而评价不同加工精度籼米的感官品质和营养品质.结果表明:随着加工精度的逐...     

不同品种米糠营养成分含量的相关性分析及米糠与稻米成分的聚类分析

以24个品种的稻谷为实验材料,对不同品种间稻谷米糠营养成分含量的差异性进行分析比较。结果表明,不同品种间米糠的水分含量、灰分含量、蛋白质含量、可溶性多糖含量、脂肪含量和粗纤维含量差异极显著。米糠中灰分与脂肪和蛋白质之间存在着极其显著的正相关(P<0.01),相关系数分别为0.695和0.568,可溶性多糖和粗纤维存在显著负相关(P<0.05),相关系数为-0.475。通过聚类分析将24个品种的稻谷按米糠和稻米各分成品质由高到低的3组,通过平行对比米糠和稻米的数据发现,同种稻谷中稻米的品质并不能直接决定米糠的品质。     

基于线性规划法优化高膳食纤维分层米糠代餐粉配方

以四层米糠、大豆粉、紫米粉、香菇粉、玉米粉、红薯粉、红枣粉为主要原料,利用线性规划法设计分层米糠代餐粉,以膳食纤维含量不低于总质量13%,且价格不得高于6元/份为主要约束条件,获得五种分层米糠代餐粉配方。通过对分层米糠代餐粉进行感官评价、水合特性以及自由基清除率比较,进一步确定了最优配方。结果表明,最优配方各成分含量为米糠1# 30 g、米糠2# 30 g、米糠3# 98.68 g、米糠4# 34 g、大豆粉22 g、紫米粉26 g、香菇粉14 g、玉米粉10 g、红薯粉18 g、红枣粉30 g,分层米糠代餐粉膳食纤维含量为16.03%,感官评分80分。在25和100 ℃时,代餐粉吸水指数为:1.07和1.19;水溶性为:68.46%和71.22%;膨胀势为:3.38和4.15;DPPH和ABTS+的自由基清除率为42.59%和57.52%。该分层米糠代餐粉具有较高的膳食纤维含量和较强的抗氧化活性。     

Simultaneous determination of kasugamycin and validamycin-A residues in cereals by consecutive solid-phase extraction combined with liquid chromatography–tandem mass spectrometry

Two polar aminoglycosides, kasugamycin and validamycin-A, were determined in cereals (brown rice, wheat and corn) by high-performance liquid chromatography–tandem mass spectrometry. The analytes were extracted from samples using methanol and water (70:30, v/v) at pH 5.5, purified using both a hydrophilic–hydrophobic-balanced cartridge and a strong cation-exchange cartridge, and then analysed using multiple reaction monitoring in positive electrospray ionisation mode with a special ReproSil 100 C₁₈ high-performance liquid chromatography column. This newly proposed method yielded good sensitivity and excellent chromatographic performance. The limits of quantification for kasugamycin and validamycin-A were 4.1 µg/kg and 1.0 µg/kg, respectively. The recoveries for both compounds at three fortification levels (4, 100 and 500 µg/kg for kasugamycin; 1, 10 and 100 µg/kg for validamycin-A) ranged from 75% to 110%, and the relative standard deviations were below 15%.     

High performance liquid chromatographic determination of aflatoxins in chilli,peanut and rice using silica based monolithic column

A simple and rapid high performance liquid chromatographic with fluorescence detection method for the determination of the aflatoxin B₁, B₂, G₁ and G₂ in peanuts, rice and chilli was developed. The sample was extracted using acetonitrile:water (90:10, v/v%) and then purified by using ISOLUTE® multimode solid phase extraction. After the pre-column derivatisation, the analytes were separated within 3.7 min using Chromolith® performance RP-18e (100–4.6 mm) monolithic column. To assess the possible effects of endogenous components in the food items, matrix-matched calibration was used for the quantification and validation. The recoveries of aflatoxins that were spiked into food samples were 86.38–104.5% and RSDs were <4.4%. The method was applied to the determination of aflatoxins in peanut (9), rice (5) and chilli (10) samples. Liquid chromatography–tandem mass spectrometry analysis using triple quadruple analyser and operated in the multiple reaction monitoring modes on the contaminated samples was performed for confirmation.     

Influence of autochthonous dissolved organic carbon and nutrient limitation on alachlor biotransformation in aerobic aquatic systems

Much work has suggested that the rate of attenuation of water-soluble organic contaminants in aerobic aquatic systems is dependent on the level of secondary nutrients in the water column. For example, the decay rate of alachlor, a common herbicide, was over 10 times higher under hypereutrophic compared with oligotrophic water conditions. It has been presumed that higher water column nutrient levels produce larger microbial communities, resulting in higher rates of alachlor cometabolism. However, most earlier field studies only assessed alachlor fate in systems with full light exposure (FLE). Therefore, new experiments were performed to assess how variations in light level affect alachlor cometabolism in such systems. Twelve tank mesocosms were maintained using identical nitrogen (N) and phosphorus (P) supply conditions: four units with full light exposure (100% FLE), four with partial shading (19.3% FLE), and four with near complete shading (0.5% FLE). Alachlor half-lives were found to vary broadly, from 50 to 60 days in higher light units to > 180 days in the 0.5% FLE units. Nutrient analysis indicated that the low light units were severely carbon (C)-limited for microbial decomposition, whereas the other units had excess C relative to N and P. Apparently, reduced light levels cause decreased production of bioavailable C for decomposition, which significantly reduces alachlor cometabolism. The data suggest that water column nutrient levels only correlate with the alachlor decay rate when light levels are high, and that the biodegradable carbon supply must be considered when the fate of water-soluble contaminants in aerobic aquatic systems is assessed.     

NUTRIENT QUALITY OF SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND COOK-FREEZE METHODS

Selected vegetables (spinach, broccoli, sweet potatoes, and collard greens) prepared in 2.27 kg (5 lb) quantities by boiling, were frozen and stored for six months at ?18°C. Zinc, iron, β-carotene, and ascorbic acid were determined on the raw vegetable immediately after cooking and after reheating in a microwave oven subsequent to 6 months frozen storage. The greatest nutrient loss occurred for water soluble nutrients during boiling. Nutrient comparison between cooked samples (conventional method) and samples microwaved after 6 months frozen storage (cook-freeze method) indicated that differences existed only in ascorbic acid content of spinach. Data indicated that vegetables prepared by cook-freeze, a method used by health care institutions, were generally equal in nutrient quality to conventionally prepared vegetables.     

高效液相色谱法测定小麦和大米中辛硫磷残留的快速前处理方法

目的建立高效液相色谱法(high performance liquid chromatography, HPLC)快速检测小麦和大米中辛硫磷残留的快速前处理方法。方法采用单因素实验方法考察了提取溶剂乙腈-水的比例和漩涡振荡提取时间。以C_(18)柱(250 mm×4.6 mm, 5μm)为分离色谱柱,以乙腈-水(80:20,V:V)为流动相,采用等度洗脱方式,紫外检测波长为280 nm。结果最佳前处理条件为:乙腈-水的比例为1:2 (V:V),小麦和大米的振荡时间均为8 min。小麦和大米中的辛硫磷在0.02～5.0 mg/L浓度范围内,线性关系良好,线性回归方程为Y=2.45×10~4X-5.88×10~2(r~2=0.9996),方法最低检出限为0.002 mg/kg,小麦的辛硫磷加标回收率为80.4%～87.0%,相对标准偏差(relative standard deviation, RSD)为1.1%～1.8%;大米的辛硫磷加标回收率为80.4%～85.6%, RSD为1.3%～1.9%。结论该方法具有处理快速省时,操作简单,结果准确等优点,可满足对小麦和大米进行多批次快速检测的要求。     

富氢水发芽糙米加工工艺及其品质研究

本研究利用富氢水（HRW）加工发芽糙米,以富氢水浓度、发芽温度和浸泡时间为主要影响因素,以发芽势、发芽率和总黄酮含量为考核指标,在利用单因素和响应面试验建立和优化发芽工艺条件的基础上,进一步分析富氢水对糙米米糠超微结构及部分热物性参数的影响。结果表明,富氢水加工发芽糙米的最佳工艺条件为:浸泡时间13 h、发芽温度29 ℃、富氢水浓度1.5 mg/L,在此条件下糙米发芽势为67%、发芽率为84%、总黄酮含量为186.5 mg/100 g,极显著（P<0.01）高于普通纯水发芽糙米的发芽势（46%）、发芽率（70%）及总黄酮含量（130.3 mg/100 g）;此外,与普通纯水处理相比,富氢水发芽糙米米糠结构更疏松;发芽糙米糊化热焓值显著（P<0.05）低于未发芽糙米及普通纯水发芽糙米。表明利用富氢水加工发芽糙米可有效提高发芽效率、改善糙米功能活性及糊化特性,具有较好的转化应用价值。     

Recent Trends in Ready-to-eat Breakfast Cereals in the U.S

Data in the USDA National Nutrient Database for Standard Reference (SR) were examined to discern trends in ready- to-eat breakfast cereals resulting from manufacturers’ reformulations, many in response to public health concerns and consumer demand. The majority of the nutrient data for breakfast cereals in SR are supplied by manufacturers. Nutrient data and ingredients for Kellogg and General Mills ready-to-eat cereals within SR were examined, as those brands represent 62% of the U.S. market. Mean values for total sugar, total dietary fiber, and sodium were calculated for those manufacturers’ breakfast cereals within SR releases 18 through 24 (2005-2011). Values from SR18 (n=120 products) were compared to those from SR24 (n=151 products) using unpaired Student's t-tests. Sugar levels fell from 27.5 to 24.8 g/100 g and sodium from 511 to 438 mg/100 g, a reduction of 10% (not significant; p=.057) and 14% (p<.05), respectively. Fiber levels rose from 7.1 to 9.4 g/100 g, a 32% increase (p<.05). Nutrient comparisons were made using paired t-tests on a subset of 83 products, which excluded cereals that had been added or dropped between SR18 and SR24. From 2005 to 2011, sugar and sodium levels decreased by 7.6% and 11.2%, respectively, while fiber levels increased by 13.4% (all p<.0001). Whole grain ingredients were found in at least 2/3 of the cereals examined in SR24. Trends observed in this important breakfast category demonstrate positive changes in the nutrient composition which may have an important impact on public health.     

PROPERTIES OF IDLI BATTER DURING ITS FERMENTATION TIME

Idli is a traditional fermented rice and black gram‐based breakfast food of South India. Idli batter was prepared from soaking polished parboiled rice and decorticated black gram for 4 h at 30 ± 1C in water. The soaked mass was ground to 0.5‐ to 0.7‐mm particle size batter using wet grinder with adequate amount of water. The blend ratios of 2:1, 3:1 and 4:1 (v/v) batter were allowed for fermentation (0, 6, 12, 18 and 24 h) adding 2% of salt. The idli batter parameters viz. bulk density, pH, percent total acidity, flow behavior index and consistency coefficient were studied for different fermentation times and blend ratios. The bulk density, pH and percentage total acidity of batter during different fermentation times and blend ratios ranged between 0.94 and 0.59 g/cm³, 5.9 and 4.1 and 0.443 and 0.910%, respectively. The consistency coefficient at any fermentation time shows increasing trend as the rice to black gram ratio increased. The flow behavior index indicated strong non‐Newtonian fluid behavior (pseudoplastic) of idli batter at different fermentation times and blend ratios.