蒸煮-老化预处理对炒制青稞粉理化性质及体外淀粉消化的影响

王钰麟,雷琳,熊文文,叶发银,赵国华

Effects of Steaming-Retrogradation Pretreatment on Physicochemical Properties and in Vitro Starch Digestibility of the Roasted Highland Barley Flour

WANG YuLin,LEI Lin,XIONG WenWen,YE FaYin,ZHAO GuoHua

表1 蒸煮-老化预处理对炒制青稞粉营养成分的影响 (g/100 g)

Table 1 Effects of steaming-retrogradation on proximate compositions in the roasted highland barely (g/100 g)

样品 Sample 水分* Water 总淀粉 Total starch 蛋白质 Protein 脂肪 Fat IDF SDF TDF β-葡聚糖 β-glucan 生青稞粉 Raw highland barley flour 13.8±0.1a 62.0±0.3a 8.5±0.5a 2.3±0.1a 18.3±0.4b 7.1±0.0b 25.5±0.4b 6.5±0.3a 0-Roasted 8.6±0.1b 60.2±1.3ab 7.6±0.4b 1.3±0.1bc 20.5±0.4a 10.8±0.1a 31.3±0.5a 2.2±0.1d 6-Roasted 7.0±0.11c 59.4±2.7ab 6.4±0.3c 1.5±0.1bc 16.7±0.0c 6.6±0.1b 23.3±0.1c 2.3±0.1cd 12-Roasted 5.2±0.2d 57.8±2.7ab 6.3±0.2c 1.3±0.4c 16.4±0.5c 6.8±0.6b 23.2±1.1c 2.6±0.0c 18-Roasted 3.4±0.0e 55.6±4.0b 6.8±0.5c 1.5±0.2bc 15.0±0.1d 7.1±0.8b 22.1±0.9c 4.0±0.1b 24-Roasted 2.8±0.1f 57.2±2.3b 7.5±0.5b 1.8±0.1b 15.4±0.2d 7.2±0.0b 22.5±0.2c 4.3±0.2b