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首页> 外文期刊>Food Science & Nutrition >Determination of the chemical and functional properties of yam bean ( Pachyrhizus erosus (L.) Urban) flour for food systems
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Determination of the chemical and functional properties of yam bean ( Pachyrhizus erosus (L.) Urban) flour for food systems

机译：食品系统中山药豆（Pachyrhizus erosus（L.）Urban）面粉的化学和功能特性的测定

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摘要

Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of Pachyrhizus erosus (yam bean), which is a neglected and underutilized legume species. The chemical properties of flour produced from the yam bean include 5.8% moisture content, 5.7% crude fat, 6.2% crude fiber, and 85% available carbohydrate, indicating appropriate shelf‐stable flour, low fat, and abundant energy. The results also showed a reducing sugar content of 2.0% and 21.0% starch. Pasting temperature was 70.6°C with peak viscosity of 14.5?BU, which supports ease of cooking of the flour. The swelling power obtained was 752.9?g/100?g at 85°C with a solubility index of 54%. Water holding capacity (WHC) obtained for the flour was 363.88%, whereas swelling volume was 14.0?ml and makes the flour appropriate for the production of infant foods. The P.?erosus flour therefore exhibits good functional and chemical properties that would make the flour quite suitable as a substitute for other flours in food systems.
机译：世界各地许多适合食物的植物物种被忽视和利用不足。为了增加其多样化的食品用途，从而帮助增强食品和营养安全性，我们研究了被忽略且未充分利用的豆科植物鼠李草（Pachyrhizus erosus）的化学和功能特性。由山药豆生产的面粉的化学性质包括5.8％的水分，5.7％的粗脂肪，6.2％的粗纤维和85％的可用碳水化合物，表明面粉具有适当的耐贮存性，低脂肪和丰富的能量。结果还显示还原糖含量为2.0％和淀粉为21.0％。糊化温度为70.6℃，峰值粘度为14.5？BU，这有助于面粉的烹饪。在85℃下获得的溶胀度为752.9μg/100μg，溶解度指数为54％。面粉的持水量（WHC）为363.88％，溶胀量为14.0μml，这使得该面粉适合生产婴儿食品。因此，P.erosus面粉显示出良好的功能和化学特性，这使得该面粉非常适合作为食品系统中其他面粉的替代品。

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