鲜湿留胚米米粉食用及营养品质研究

为考察留胚米对鲜湿米粉食用及营养品质的影响，该研究使用留胚米制备米粉，分析了米粉的微观结构、质构特性、蒸煮特性、消化特性及矿物元素和总酚含量。结果表明：留胚米米粉内部气孔孔径小且均匀分布，外表面致密光滑，具有与精米米粉相似的质构和蒸煮特性，表明留胚米可用于加工鲜湿米粉；留胚米的蛋白质、脂质和总膳食纤维含量较精米分别显著增加了6.4%、168%和47.5%（P<0.05），其米粉的血糖生成指数（GI值）由精米米粉的87.29显著降低至84.41，矿物元素镁、磷、钾、锰和铁的含量分别显著增加了105.9%、46.0%、27.1%、32.0%和60.2%，总酚含量显著增加了8.2%，具有更高的营养价值。因此，留胚米能够制得与精米米粉具有相似食用品质的鲜湿米粉，同时提高了米粉的营养品质。

Study on Edible and Nutritional Qualities of Fresh Germ-left Rice Noodles

To investigate the effects of germ-left rice on the edible and nutritional qualities of fresh rice noodles, this study analyzed the microstructure, texture and cooking properties, mineral element and total phenolic contents of rice noodles. The results showed that the germ-left rice noodles had small and evenly distributed air cells and its surface was dense and smooth. In addition, the texture and cooking properties of the germ-left rice noodles were similar to those of the polished ones, which indicated that the germ-left rice could be used to produce fresh rice noodles. Compared with the polished rice, the contents of protein, lipids and total dietary fibers in the germ-left rice significantly increased by 6.4%, 168% and 47.5%, respectively (P<0.05). The glycemic index (GI) of the germ-left rice noodles decreased from 87.29 of the polished rice noodles to 84.41. In addition, the contents of Mg, P, K, Mn and Fe in the germ-left tice noodles significantly increased by 105.9%, 46.0%, 27.1%, 32.0% and 60.2%, respectively, and its total phenolic content significantly increased by 8.2%, resulting in a higher nutritional quality. Therefore, the germ-left rice could be used to produce fresh rice noodles with similar edible quality to the polished rice noodles and could improve its nutritional quality.