竹笋粉营养组成及理化特性研究
|
摘要
将冬笋分成笋头和笋体两部分,分别制成80-200目的竹笋粉,比较研究其营养成分和理化特性。实验结果表明,不同粒径的笋头粉和笋体粉营养组成存在显著性差异;随着粒径增加,竹笋粉的粗纤维含量、吸水性指数、持水力和胆固醇吸附能力增加。相同粒径条件下,笋头粉的粗纤维、粗脂肪和还原糖含量均高于笋体粉,表现出更好的吸水性、持水性、膨胀性、持油性以及对胆固醇的吸附能力。本试验为竹笋下脚料——笋头的开发利用奠定了理论基础。
To study the nutritional composition and physic-chemical properties of bamboo shoot powder. Bamboo shoots were divided into two parts,tender shoots and bottom shoots,then powdered and sieved with 80～200 mesh to produce tender shoot powder(TSP) and bottom shoot powder(BSP). The nutritional composition and physic-chemical properties of all particle size powders were analysed to evaluate their application value. The results showed that there were significant differences in the nutritional composition of TSP and BSP with different particle size. With the particle size of bamboo shoot powder increasing,the crude fiber content,water absorption index, water holding capacity and cholesterol adsorption capacity increased correspondingly. The content of crude fiber,total fat and reducing sugar of BSP was higher than that of TSP at the same particle size. The water absorption index,water holding capacity,oil holding capacity,swelling capacity and cholesterol adsorption capacity of BSP were all higher than that of TSP at all particle sizes. This experiment laid a theoretical foundation for the development of bottom bamboo shoot.
To study the nutritional composition and physic-chemical properties of bamboo shoot powder. Bamboo shoots were divided into two parts,tender shoots and bottom shoots,then powdered and sieved with 80～200 mesh to produce tender shoot powder(TSP) and bottom shoot powder(BSP). The nutritional composition and physic-chemical properties of all particle size powders were analysed to evaluate their application value. The results showed that there were significant differences in the nutritional composition of TSP and BSP with different particle size. With the particle size of bamboo shoot powder increasing,the crude fiber content,water absorption index, water holding capacity and cholesterol adsorption capacity increased correspondingly. The content of crude fiber,total fat and reducing sugar of BSP was higher than that of TSP at the same particle size. The water absorption index,water holding capacity,oil holding capacity,swelling capacity and cholesterol adsorption capacity of BSP were all higher than that of TSP at all particle sizes. This experiment laid a theoretical foundation for the development of bottom bamboo shoot.
引文
[1]HAkeem KR,IBRAHIM S,IBRAHIM FH,et al.Bamboo Biomass:Various Studies and Potential Applications for Value-Added Products[M].Springer International Publishing,2015.
[2]CHEN G,CHEN K,ZHANG R,et al.Polysaccharides from bamboo shoots processing by-products:New insight into extraction and characterization[J].Food Chemistry,2018,245:1113.
[3]LUO X,WANGa Q,ZHENG B,et al.Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice[J].Food&Chemical Toxicology,2017,109(Pt 2).
[4]ZHANG Y,LU B,et al.A bamboo shoot amino acid peptide extract,its preparatton method and its use:
[5]PARK EJ,JHON DY.The antioxidant,angiotensin converting enzyme inhibition activity,and phenolic compounds of bamboo shoot extracts[J].LWT-Food Science and Technology,2010,43(4):655-659.
[6]SINGHAL P,BAL LM,SATYA S,et al.Bamboo Shoots:A novel source of nutrition and medicine[J].Crit Rev Food Sci Nutr,2013,53(5):517-534.
[7]CHOUDHURY D,SAHU JK,SHARMA GD.Value addition to bamboo shoots:a review[J].Journal of Food Science&Technology,2012,49(4):407-414.
[8]SANGNARK A,NOOMHORM A.Effect of particle sizes on in-vitro calcium and magnesium binding capacity of prepared dietary fibers[J].Food Research International,2003,36(1):91-96.
[9]KAHLON T.In vitro binding of bile acids by soy bean(Glycine max),black eye bean(Vigna unguiculata),garbanzo(Cicer arietinum)and lima bean(Phaseolus lunatus)[J].Food Chemistry,2004,86(3):435-440.
[10]JACKSON LS,JABLONSKI J,BULLERMAN LB,et al.Reduction of fumonisin B1in corn grits by twin-screw extrusion[J].Journal of Food Science,2011,76(6):150.
[11]F E,G A,AM B,et al.Antioxidant activity and dietary fibre in durum wheat bran by-products[J].Food Research International,2005,38(10):1167-1173.
[12]DE ESCALADA PLA MF,GONZáLEZ P,Sette P,et al.Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach(Prunus persica L.)peel and pulp[J].Food Research International,2012,49(1):184-192.
[13]WUTTIPALAKORN P,SRICHUMPUANG W,CHIE-WCHAN N.Effects of pretreatment and drying on composition and bitterness of high-dietary-fiber powder from lime residues[J].Drying Technology,2009,27(1):133-142.
[14]CHAU C,WANG Y,WEN Y.Different micronization methods significantly improve the functionality of carrot insoluble fibre[J].Food Chemistry,2007,100(4):1402-1408.
[15]ZHANG L.Study on physical characteristics of fish meal with different particle size[J].Journal of Anhui Agricultural Sciences,2007.
[16]NAVARROGONZáLEZ I,GARCíAVALVERDE V,GARCíAALONSO J,et al.Chemical profile,functional and antioxidant properties of tomato peel fiber[J].Food Research International,2011,44(5):1528-1535.
[17]NCH,ES,SBR.Dietary fiber and weight regulation[J].Nutrition Reviews,2010,59(5):129-139.
[18]金晖,孟怡璠,陈萍,等.不同颗粒度南瓜不溶性膳食纤维的功能性质研究[J].中国食品学报,2013(09):15-21.
[19]张江宁,丁卫英,杨春.超微粉碎对枣渣理化性质的影响[J].食品研究与开发,2016(9):123-127.
[2]CHEN G,CHEN K,ZHANG R,et al.Polysaccharides from bamboo shoots processing by-products:New insight into extraction and characterization[J].Food Chemistry,2018,245:1113.
[3]LUO X,WANGa Q,ZHENG B,et al.Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice[J].Food&Chemical Toxicology,2017,109(Pt 2).
[4]ZHANG Y,LU B,et al.A bamboo shoot amino acid peptide extract,its preparatton method and its use:
[5]PARK EJ,JHON DY.The antioxidant,angiotensin converting enzyme inhibition activity,and phenolic compounds of bamboo shoot extracts[J].LWT-Food Science and Technology,2010,43(4):655-659.
[6]SINGHAL P,BAL LM,SATYA S,et al.Bamboo Shoots:A novel source of nutrition and medicine[J].Crit Rev Food Sci Nutr,2013,53(5):517-534.
[7]CHOUDHURY D,SAHU JK,SHARMA GD.Value addition to bamboo shoots:a review[J].Journal of Food Science&Technology,2012,49(4):407-414.
[8]SANGNARK A,NOOMHORM A.Effect of particle sizes on in-vitro calcium and magnesium binding capacity of prepared dietary fibers[J].Food Research International,2003,36(1):91-96.
[9]KAHLON T.In vitro binding of bile acids by soy bean(Glycine max),black eye bean(Vigna unguiculata),garbanzo(Cicer arietinum)and lima bean(Phaseolus lunatus)[J].Food Chemistry,2004,86(3):435-440.
[10]JACKSON LS,JABLONSKI J,BULLERMAN LB,et al.Reduction of fumonisin B1in corn grits by twin-screw extrusion[J].Journal of Food Science,2011,76(6):150.
[11]F E,G A,AM B,et al.Antioxidant activity and dietary fibre in durum wheat bran by-products[J].Food Research International,2005,38(10):1167-1173.
[12]DE ESCALADA PLA MF,GONZáLEZ P,Sette P,et al.Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach(Prunus persica L.)peel and pulp[J].Food Research International,2012,49(1):184-192.
[13]WUTTIPALAKORN P,SRICHUMPUANG W,CHIE-WCHAN N.Effects of pretreatment and drying on composition and bitterness of high-dietary-fiber powder from lime residues[J].Drying Technology,2009,27(1):133-142.
[14]CHAU C,WANG Y,WEN Y.Different micronization methods significantly improve the functionality of carrot insoluble fibre[J].Food Chemistry,2007,100(4):1402-1408.
[15]ZHANG L.Study on physical characteristics of fish meal with different particle size[J].Journal of Anhui Agricultural Sciences,2007.
[16]NAVARROGONZáLEZ I,GARCíAVALVERDE V,GARCíAALONSO J,et al.Chemical profile,functional and antioxidant properties of tomato peel fiber[J].Food Research International,2011,44(5):1528-1535.
[17]NCH,ES,SBR.Dietary fiber and weight regulation[J].Nutrition Reviews,2010,59(5):129-139.
[18]金晖,孟怡璠,陈萍,等.不同颗粒度南瓜不溶性膳食纤维的功能性质研究[J].中国食品学报,2013(09):15-21.
[19]张江宁,丁卫英,杨春.超微粉碎对枣渣理化性质的影响[J].食品研究与开发,2016(9):123-127.