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首页> 外文期刊>Food Science & Nutrition >Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya ( Hildergardia barteri ) seeds
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Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya ( Hildergardia barteri ) seeds

机译：蒸煮和发酵对kariya（Hildergardia barteri）种子化学成分，功能和抗营养特性的影响

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Abstract The effects of natural fermentation and cooking on kariya seeds functional properties, chemical composition, and antinutritional properties were evaluated. Result showed a reduction in antinutritional properties and improvement in protein content which were observed to increase with cooking (at 100???°C) and fermentation period (24?￠????96 hr). Functional analyses showed an increase in foaming and emulsion properties, while water absorption capacity and swelling power were observed to likewise increase with an increasing temperature between 60???°C and 90???°C. There was also an improvement in foaming properties with increase in salt (NaCl) concentration, while emulsifying property decreases with an increase in salt (NaCl) concentration. Based on the result of the findings of this study, it can be stated that the cooking and fermentation processes employed in this study can enhance the domestic and industrial utilization of these seeds.
机译：摘要评价了自然发酵和蒸煮对kariya种子功能特性，化学成分和抗营养特性的影响。结果表明，抗营养性降低，蛋白质含量提高，观察到随着烹饪（在100℃下）和发酵时间（24℃〜96小时）的增加而增加。功能分析表明起泡和乳化性能增加，而观察到的吸水能力和溶胀能力也随温度在60℃至90℃之间的升高而增加。随着盐（NaCl）浓度的增加，发泡性能也得到改善，而随着盐（NaCl）浓度的增加，乳化性能下降。根据本研究结果的结果，可以说本研究采用的烹饪和发酵工艺可以提高这些种子的国内和工业利用率。

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