甘薯全粉加工过程中防止细胞破壁工艺的研究

为减少甘薯全粉加工过程中细胞的破壁,降低其游离淀粉率,对不同条件下蒸煮过程中甘薯块破碎力、细胞游离淀粉率、细胞破碎的感官评价进行了研究,分析相关机理。结果表明:蒸煮时间、浸钙浓度、预热温度时间、乳化剂浓度这些指标不同程度地影响甘薯全粉的游离淀粉率。      

甘薯全粉加工过程中防止细胞破壁工艺的研究

为减少甘薯全粉加工过程中细胞的破壁,降低其游离淀粉率,对不同条件下蒸煮过程中甘薯块破碎力、细胞游离淀粉率、细胞破碎的感官评价进行了研究,分析相关机理.结果表明:蒸煮时间、浸钙浓度、预热温度时间、乳化剂浓度这些指标不同程度地影响甘薯全粉的游离淀粉率.     

甘薯颗粒全粉评价指标的初步研究

为了筛选甘薯颗粒全粉的评价指标,分别测定了56种不同品种甘薯颗粒全粉的感官指标(L*、a*、b*和中位径D50)、理化指标(游离淀粉、水分、得率、粗蛋白、粗脂肪、粗纤维、胡萝卜素和灰份)和功能性指标(持油能力、乳化性、乳化稳定性、溶解度和吸水指数WAI),并在此基础上,通过主成分分析筛选出甘薯颗粒全粉的评价指标。结果表明:甘薯颗粒全粉的感官评价指标分别为L*和b*;理化评价指标分别为游离淀粉和得率;功能性评价指标分别为乳化性和乳化稳定性。     

甘薯颗粒全粉专用品种筛选指标的初步研究

为明确甘薯颗粒全粉加工专用品种的筛选指标,测定了56种不同鲜甘薯品种的淀粉、粗蛋白、脂肪、纤维、干率等理化指标,并通过主成分分析筛选出鲜薯中的代表性指标为干率、粗淀粉和可溶性糖含量。在此基础上结合甘薯颗粒全粉的评价指标,对颗粒全粉评价指标与鲜薯成分代表性指标间的相关性分析后发现:鲜薯干率与颗粒全粉b*值呈负相关,与颗粒全粉得率呈正相关。此外,鲜薯可溶性糖与颗粒全粉得率间存在负相关关系。因此,可将鲜薯干率和可溶性糖含量作为筛选甘薯颗粒全粉加工专用品种的两项指标。     

马铃薯颗粒全粉与雪花全粉的生产应用

介绍了马铃薯颗粒全粉和雪花全粉的加工工艺,及两者在性能、生产应用、设备选用及理化指标方面所具有的特点.     

甘薯全粉研究进展

甘薯全粉是近年新兴甘薯产品,我国甘薯资源丰富,较适合在我国进行规模生产。该文分析甘薯全粉概念,介绍甘薯全粉生产工艺、品质特性及在食品加工中应用,并展望我国甘薯全粉市场前景,指出发展甘薯全粉加工有利于推动我国甘薯产业良性发展。     

土豆颗粒全粉中自由淀粉的测定方法研究

土豆颗粒全粉中的自由淀粉影响其恢复水分时的品质。自由淀粉用６５．５℃水提取、淀粉葡萄糖酶酶解和光度测定,该方法准确、可靠和简便。     

鲜甘薯还原糖含量及多酚氧化酶活性对颗粒全粉色泽影响的比较研究

为比较分析鲜甘薯中的还原糖含量和多酚氧化酶(Polyphenol oxidase,PPO)活性对甘薯颗粒全粉色泽影响程度,在分别测定了56个不同品种鲜甘薯还原糖含量、PPO活性以及由这些品种所制备甘薯颗粒全粉色泽(L*、a*、b*值)的基础上,分别采用四分位差法和典型相关分析法对鲜甘薯还原糖含量和PPO活性与L*、a*、b*值的离散程度及相关性进行了比较分析。结果表明:鲜甘薯还原糖含量与PPO活性的离散程度均较高,且与鲜薯还原糖含量相比,PPO活性对甘薯颗粒全粉色泽的影响更大。     

甘薯全粉生产工艺及贮藏对全粉产率和营养影响的研究

本试验对甘薯全粉生产工艺及贮藏时间对甘薯全粉产率和营养成分的影响进行了研究,确定了以食用型甘薯为主生产全粉的工艺及操作要点,即甘薯去皮的最佳工艺条件为碱液浓度9%,温度95℃,时间5min;切成5mm厚的片,放入护色液中护色15min;分水后在40～50℃的温度下干燥,粉碎后过60目筛,得到全粉。为使甘薯全粉获得较高的产率和保证营养成分损失较少,甘薯的贮藏时间不能超过60d。     

甘薯全粉加工关键技术研究进展

甘薯全粉是新鲜甘薯经脱水干制、粉碎等工艺加工而成的粉状散粒体,它最大限度地保持了新鲜甘薯的营养价值和风味,市场前景广阔。文中对甘薯全粉的生产工艺进行了综述,并重点阐述了去皮、护色、降低淀粉游离率和干燥等关键技术的国内外研究进展,以期推动甘薯全粉加工业的进一步发展。     

提高甘薯淀粉白度方法研究

本文根据甘薯淀粉褐变的机理，采用了多种抑制剂来抑制甘薯淀粉褐变反应，以提高甘薯淀粉的白度，并筛选出最佳抑制剂为异抗坏血酸钠与EDTA的混合液，采用不同条件下的异抗坏血酸钠与EDTA混合液作响应面分析，得出取得较高白度和粘度的最佳工艺参数的为异抗坏血酸钠0.175g/L,EDTA0.07g/L，时间3.5h，温度20℃。     

Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten‐free (GF) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum‐dried green banana flour (DDGBF) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF, in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta.     

Physicochemical properties of sweetpotato starch

Sweetpotato starch is high‐yielding, but has limited development and uses. In this study, physicochemical properties of sweetpotato starch from 11 representative genotypes with diverse geographic origins in China were characterized and showed wide variations. Apparent amylose contents measured by iodine binding ranged from 23.3 to 26.5%, by gel permeation chromatography after debranching from 17.5 to 23.9%, and true amylose content by concanavalin A binding from 15.9 to 22.5%. In vitro digestibility varied from 29.5 to 41.2%. Swelling power and water solubility index were highly correlated (r² = 0.88). Gelatinization peak temperature and enthalpy ranged from 75.4 to 79.7°C, and 7.6 to 13.6 J/g, respectively. Pasting peak and cold paste viscosities varied from 268 to 469 RVU, and 170 to 284 RVU. Amylose contents were highly correlated to digestibility, pasting, and thermal parameters.     

The effect of annealing on resistant starch content of different crop types: a systematic review and meta-analysis study

The growing demand for functional foods with a high resistant starch content (per cent RS) could be met by annealing starch modification. Through a meta-analysis, this study sought to shed light on the effect of annealing on the resistant starch content of various crop types. Twenty-one studies published between 2000 and 2020 were selected and eighty data points were extracted to be analysed using meta-essential tools. Hedge’s d Standardised Mean Difference (SMD) was designated for the effect size approach. Resistant starch content was influenced by the botanical origin of the carbohydrate source and the annealing parameters such as moisture content, incubation time and temperature. According to a meta-analysis of the data collected, the most significant increase in per cent RS is perceived on cereal (SMD: 7.58; 95% CI: 2.88–12.29; P = 0.001). Further analysis revealed that normal wheat had the highest significant per cent RS increase (SMD: 41.56; 95% CI: 19.52–63.61; P = 0.001). Annealing parameters resulted in significant %RS increase were moisture content of 80%, incubation time of 24 h and incubation temperature of 50–54 °C. These results were expected to provide data to optimise per cent RS increase through annealing efficiently.     

The effect of shape,blanching methods and flour on characteristics of restructured sweetpotato stick

The blanching methods and controlling dry matter content used in the preparation of mashed sweetpotato (SP) for producing restructured sweetpotato stick (RSS) were studied. The two shapes of trimmed tuber were sliced and diced. Blanching was conducted by (i) boiling for 2 min in water at 100 °C and (ii) blanching in water at 100 °C containing 1% (w/v) sodium tripolyphosphate (STP) for 2 min. Controlling the dry matter content of dough was conducted by adding SP flour (0%, 5%, 10%, 15% and 20%). Chemical and physical characteristics were determined on the final product. The results from this study showed that blanching in 1% STP for 2 min improves colour and ash content of fried stick. Mixing of 5% SP flour with mashed SP produces suitable dough for further processing. RSS can be produced by a combination of blanching in 1% STP and mixing with 5% SP flour produce an intermediate hardness, high lightness and low redness colouration of RSS.     

The effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch

The enzyme-resistant starch (ERS) content in processed high amylose and regular maize starches has been studied, with and without acid dextrinisation. The physicochemical and structural characteristics of the starches were analysed using a variety of techniques. The increase in ERS in high amylose maize starch with dextrinisation was related to the formation of a critical molecular weight fraction (MW ∼ 20,000) that could rearrange structurally. Further dextrinisation reduced the processed starch MW to below where it could still form ERS. Regular maize starch containing less than 30% amylose did not increase its resistance to amylase digestibility with acid dextrinisation, probably due to impairment of amylose rearrangement by the numerous branched amylopectin chains. The ERS, which is likely to form during the enzyme-digestion process, is a linear molecule with a maximum degree of polymerisation (DP) of 30, irrespective of the starch source, processing conditions applied or type and amount of acid used.     

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Green plantain flour (GPF) was used as a functional ingredient to produce gluten‐free (GF) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch (RS) content. In pretrials, an addition of up to 30% GPF provided acceptable bread quality with maximum RS content. Based on these trials, two 2³ factorial screening experimental designs were applied, where water content, baking temperature and baking time of GF bread containing 30% GPF addition were optimised. The best baking conditions to achieve satisfying GF bread quality – higher loaf volume, softer crumb firmness and regular porosity structure at the highest RS content could be defined to a maximum addition of water at 160%, baking temperature of 180 °C and baking time of 90 min. The incorporation of GPF showed good potential to improve the quality of GF bread.     

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Commercially available gluten‐free (GF) cereal‐based foods are generally characterised by a lower nutritional quality than their gluten‐containing counterparts, relatively lower resistant starch (RS) content, along with higher glycaemic index (GI) often being reported. To overcome this nutritional imbalance, extensive research has been conducted to investigate the preparation of a new generation of staple GF products. This review reported the main strategies currently adopted in GF cereal‐based food recipes to formulate products with overall slowly digestible starch properties. They are mainly obtained by the utilisation of alternative ingredients to be incorporated into standard food formulation (including native starch and GF flours) or by technological treatments that may contribute to impact starch digestibility. Considering data from in vitro digestion trials, indications suggested that, aiming to obtain a RS content of about 5% (dry weight) and lowering the in vitro GI values, the minimum high amylose starch (amylose >60%) replacement level in GF bread and cookie formulations should be in the order of 20% by weight of total flours. Overall, with respect to un‐substituted GF foods, two‐ to three‐times higher RS contents, along with a parallel in vitro GI decrease (up to ?50%), were obtained for GF pasta and ready‐to‐eat snacks enriched with legume flours at inclusion levels from 40% to 100% by weight of total flours. The use of flours from pseudocereals (e.g., quinoa, amaranth and buckwheat) with and without sourdough did not always guarantee favourably slowly digestible starch GF foods.     

酸菜腌制过程中亚硝酸盐含量的影响因素探讨

从食盐浓度、食盐加入批次、腌制时间、环境温度、酸度、腌制的卫生条件和维生素c加入等方面讨论了对酸菜腌制过程中亚硝酸盐含量的影响。研究发现,只要适当控制腌制条件即可消除或减少其中的亚硝酸盐含量,防止中毒事故发生。     

微波对淀粉特性影响的研究进展

微波是一种能以高频的方式使介质在电磁场中加热的非电离能量。微波辐射使淀粉支链和直连淀粉发生了降解因而改变了淀粉的结构。综述了微波辐射对淀粉颗粒的形态结构、微观结构、流变学、回生抗性、凝胶特性等影响的研究进展。