摘要
燕麦营养均衡,具有调脂降糖等生理功效,受到消费者青睐,然而,由于燕麦的加工适应性差,限制了其在食品中的应用。本研究以生制燕麦全粉(ROF)为原料,通过蒸制、挤压膨化和滚筒干燥进行预糊化处理,得到蒸制燕麦全粉(SOF)、挤压膨化燕麦全粉(EOF)和滚筒干燥燕麦全粉(DOF),对比分析不同预糊化方式对其理化性质的影响。结果表明,预糊化处理可钝化燕麦中过氧化物酶和脂肪酶活性,3种方式的糊化度呈上升趋势、且差异显著(P<0.05);预糊化燕麦全粉的吸水性指数、水溶性指数和膨胀势增大;室温黏度增大,糊化特性发生显著变化。由此可见,预糊化处理有效提高了燕麦全粉的加工适应性与贮藏稳定性。
Oat,as a kind of cereal with balanced nutrition and cholesterol-lowing physiological function,is favored by consumers. However,due to the poor adaptability of processing,it was limited the application in food. The raw oat flour( ROF) was raw material. It was pre-gelatinized by steaming,extruding and drum drying,and then obtained steaming oat flour( SOF),extruded oat flour( EOF) and drum drying oat flour( DOF) respectively. The effects of different pre-gelatinization methods on their physical and chemical properties were compared and analyzed. The results showed that,after pre-gelatinization,the peroxidase and lipase thereof were inactivated,the gelatinization degree of oat flour increased significantly( P < 0. 05). Water absorption index,water solubility index and swelling power increased. The viscosity at room temperature increased. The pasting properties changed significantly.Therefore,pre-gelatinization can effectively improve the processing adaptability and storage stability of whole oat flour.
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