• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Cogent Food & Agriculture >Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet
【24h】

Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet

机译：家庭加工对珍珠小米中铁，β-胡萝卜素，植酸和多酚的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The objective of the present study was to evaluate the effect of various processing treatments (individual and combination) on iron, β-carotene, phytic acid, polyphenols and ash content of pearl millet (Pennisetum americanam ). Grains were subjected to soaking, pressure cooking, steaming, malting, pearling and extrusion cooking for different time intervals such as soaking for 3, 6, 9 and 12?h; steaming for 5, 10, 15 and 20?min; pressure cooking for 2, 5, 7 and 10?min; controlled germination (malting) for 12, 18, 24, 36, 40, 46 and 52?h along with three combinations of treatments. Data revealed that phytic acid was reduced maximum (38.23%) by malting, whereas polyphenols (49.28%) and ash content (22.09%) were decreased maximum by pressure cooking. Loss of β-carotene and iron was also higher (29.79, and 16.03%, respectively) during pressure cooking in comparison to other processing methods. However, combined treatments showed higher retention of β-carotene and iron with more reduction of anti-nutrients over the individual treatments. Overall, it can be concluded that combination of domestic treatments is a better approach in improving the nutritional profile of pearl millet, which can be consumed directly or as one of the ingredients for formulations like weaning foods, bakery products, etc.
机译：本研究的目的是评估各种处理方法（单独和组合使用）对小米（Pennisetum americanam）的铁，β-胡萝卜素，植酸，多酚和灰分的影响。谷物要经过不同时间间隔的浸泡，加压蒸煮，蒸，制麦芽，珍珠化和挤压蒸​​煮，例如浸泡3、6、9和12？h。蒸5、10、15和20分钟蒸煮2、5、7和10？min;持续12、18、24、36、40、46和52？h的发芽（制芽）以及三种处理组合。数据显示，通过麦芽制造，植酸最大程度地降低了（38.23％），而通过加压蒸煮最大程度地降低了多酚（49.28％）和灰分（22.09％）。与其他加工方法相比，加压蒸煮过程中β-胡萝卜素和铁的损失也更高（分别为29.79和16.03％）。但是，与单独的处理相比，联合处理显示出更高的β-胡萝卜素和铁保留，同时抗营养物质的减少更多。总的来说，可以得出结论，家庭治疗的组合是改善珍珠小米营养状况的更好方法，可以直接食用或作为断奶食品，烘焙产品等配方的成分之一食用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号