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3 蒸煮-老化预处理对炒制青稞粉色差的影响

Table 3 Effects of steaming-retrogradation on the chrominance of the roasted highland barley

样品 Sample L* a* b* ΔE 生青稞粉 Raw highland barley 92.3±0.2a 3.4±0.1e 10.8±0.4e — 0-Roasted 81.4±0.7b 4.4±0.2d 14.9±0.2c 11.7±0.6d 6-Roasted 81.8±0.2b 4.4±0.2d 14.1±0.3d 11.0±0.2d 12-Roasted 79.5±0.4d 4.6±0.2d 15.4±0.3c 13.6±0.5c 18-Roasted 78.9±0.2e 5.7±0.1b 17.5±0.3a 16.0±0.3b 24-Roasted 80.5±0.4c 5.3±0.1c 17.4±0.2a 13.7±0.3c