不同糊化度苦荞粉理化性质和体外消化性的研究

以苦荞全粉和芯粉为原料,通过挤压膨化制备不同糊化度(61.27％～97.65％)的苦荞粉样品,对其理化特性及体外消化性进行研究.结果表明:随着糊化度的增大,苦荞粉的水分、脂肪及黄酮含量显著降低(P＜0.05);粒径、吸水性指数、水溶性指数及膨胀度显著增大(P＜0.05);快速黏度分析结果表明高糊化度苦荞粉的峰值黏度、谷...

Physicochemical Properties and in Vitro Digestibility of Tartary Buckwheat Flour with Different Degrees of Gelatinization

In this paper, tartary buckwheat flour samples with different gelatinization degree (61.27% - 100%) were prepared by extrusion with whole tartary buckwheat flour and core flour as raw materials, and its physicochemical characteristics and digestibility were determined. The results show that with the increase of gelatinization degree, the content of water, fat and flavone of tartary buckwheat showed decreased significantly (P < 0.05); while the particle size, water absorption index, water solubility index and swelling degree increased significantly (P < 0.05);The rapid viscosity analysis showed that the peak viscosity, valley viscosity, final viscosity and regeneration value of tartary buckwheat flour with high gelatinization degree decreased significantly (P < 0.05); The starch digestibility in vitro showed that the digestibility of tartary buckwheat flour with high gelatinization degree increased significantly (P < 0.05).