杂粮复合豆沙营养及功能品质评价

以薏米、苦荞分别与红小豆、红芸豆制成杂粮复合豆沙,检测其蛋白质、氨基酸、淀粉等宏量营养素以及黄酮、多酚、花青素等微量活性成分含量,并对营养品质及功能成分进行综合评价。结果表明,与红小豆沙和红芸豆沙相比,薏米或苦荞复合豆沙的蛋白质、总淀粉、慢消化淀粉、抗性淀粉、氨基酸总量、必需氨基酸、黄酮、多酚、花青素等营养功能成分含量均显著增加(P0.05)。基于主要营养、功能物质含量,采用主成分分析(PCA),7个豆沙样品营养价值由高到低依次为:苦荞红小豆沙薏米红小豆沙苦荞红芸豆沙薏米红芸豆沙红小豆沙红小豆沙(市售)红芸豆沙,这表明杂粮复合豆沙具有更高的营养功能品质。

Nutritional and functional evaluation of compound cereal bean paste

Coix seed and tartary buckwheat were mixed with red adzuki bean and red kidney bean respectively to prepare compound cereal bean paste. The macronutrients (protein, amino acid and starch) and microfunctional components (flavonoids, polyphenols and anthocyanins) were detected. Subsequently, the nutritional quality and functional components were analyzed comprehensively. The results showed that the contents of protein, total starch, slow-digested starch, resistant starch, total amino acids, essential amino acids, flavonoids, polyphenols and anthocyanins in coix seed and tartary buckwheat compound bean paste increased significantly (P<0.05) compared with the pure red adzuki bean paste and red kidney bean paste. Principal component analysis (PCA) was used to comprehensively evaluate the major nutritional and functional components in seven bean paste samples. The comprehensive evaluation scores of nutritional and functional quality decreased in the following order: tartary buckwheat-red adzuki bean paste > coix seed-red adzuki bean paste > tartary buckwheat-red kidney bean paste > coix seed-red kidney bean paste > red adzuki bean paste > red adzuki bean paste (commercially available) > red kidney bean paste. The results indicate that the nutritional and functional quality in compound cereal bean paste was higher.