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首页> 外文期刊>Plant Foods for Human Nutrition >Compositional, functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds
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Compositional, functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds

机译：来自未经加工和热加工的非洲面包果（Treculia africana Decne）种子的面粉的成分，功能和储存特性

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摘要

African breadfruit (Treculia africana Decne) seeds were either boiled or roasted and then milled into flour. Chemical composition, functional properties and storage characteristics of raw and treated flours and the effect of partial proteolysis on selected functional properties of the raw flour were determined. Raw flour contained 20.1% crude protein, 2.5% total ash and 13.7% fat. Heat processing significantly (p < 0.05) improved in vitro protein digestibility, and water and fat absorption capacities but decreased bulk density, nitrogen solubility, emulsion and foaming properties, trypsin inhibitor, and phytic acid and polyphenol contents of the samples. Boiling proved more effective than roasting for improving protein digestibility, emulsion capacity and foam stability and reducing antinutritional factor levels. Partial proteolysis increased nitrogen solubility, bulk density and water and fat absorption capacities but decreased foam capacity at hydrolysis levels greater than 35%. Fatty acid and peroxide values of the samples increased during storage. Compared to raw samples, heat processed samples had significantly (p < 0.05) lower and more acceptable peroxide values and free fatty acid contents and higher and more stable water (3.0 g/g sample) and fat (2.4 g/g sample) absorption capacities.
机译：将非洲面包果（Treculia africana Decne）种子煮沸或烘烤，然后磨成面粉。测定了生面粉和处理过的面粉的化学组成，功能特性和储存特性，以及部分蛋白水解对生面粉的选定功能特性的影响。生面粉含有20.1％的粗蛋白，2.5％的总灰分和13.7％的脂肪。热处理显着（p <0.05）改善了体外蛋白质的消化率以及水和脂肪的吸收能力，但降低了样品的堆积密度，氮溶解度，乳化和发泡性能，胰蛋白酶抑制剂以及植酸和多酚含量。事实证明，煮沸比烘烤能更有效地改善蛋白质的消化率，乳化能力和泡沫稳定性，并降低抗营养因子水平。部分蛋白水解增加了氮的溶解度，堆积密度以及水和脂肪的吸收能力，但在水解水平大于35％时泡沫能力降低了。储存期间样品的脂肪酸和过氧化物值增加。与原始样品相比，热处理后的样品具有更低的（p <0.05）过氧化物值和游离脂肪酸含量，并且可以接受的水和脂肪（2.4 g / g样品）和脂肪（2.4 g / g）的吸收能力更高且更稳定。

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