摘要
以添加50%马铃薯全粉的米粉为研究对象,比较分析了其与普通米粉在维生素、矿物质、膳食纤维、氨基酸等营养成分的不同以及食用品质之间的差异。结果表明,马铃薯米粉中粗蛋白、膳食纤维、矿物质、维生素B族、多数矿物元素和多种氨基酸含量均明显高于普通米粉,马铃薯米粉中必需氨基酸占氨基酸总量(E/T)和必需氨基酸与非必需氨基酸比值(E/N)高于普通米粉的E/T和E/N值,更接近WHO和FAO提出的参考模式。营养质量指数法结果表明马铃薯米粉的营养价值高于普通米粉。同时,食用品质评价结果发现,马铃薯米粉的复水时间比普通米粉短,但蒸煮损失较大,硬度和咀嚼性都明显低于普通米粉,食用品质还有待进一步提高。
In order to compare the nutritional value of potato rice noodles containing 50% of potato flour, the nutrient composition was analyzed, such as vitamins, minerals, dietary fiber, amino acid content and composition. The results showed that the contents of protein, dietary fiber, vitamin B, most mineral elements, and amino acids in potato rice noodles were higher than rice noodles. The ratios of essential amino acid（E/T） to total amino acid and essential amino acid to non-essential amino acid of potato rice noodles are higher than those common rice noodles; The ratios were closer to the reference model of WHO and FAO. The results of the index of nutritional quality（INQ） showed that the nutritional value of potato rice noodles was higher than rice noodles; Furthermore, their eating quality was evaluated, the rehydration time of potato rice noodles was shorter than rice noodles, but higher in cooking loss, lower in hardness and chewiness, the edible quality was still need further improvement.
出处
《食品工业》
CAS
北大核心
2016年第10期55-60,共6页
The Food Industry
基金
农业部公益性行业(农业)科研专项(201503001-2)
中国农业科学院基本科研业务费预算增量项目(2014ZL009)
关键词
马铃薯
米粉
营养成分
食用品质
potato
rice noodles
nutritional composition
edible quality
