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首页> 外文期刊>Journal of the Korean Society for Applied Biological Chemistry >Texture properties and radical scavenging ability of porridge products based on beans, grains, and nuts.
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Texture properties and radical scavenging ability of porridge products based on beans, grains, and nuts.

机译：基于豆类，谷物和坚果的粥产品的质地特性和清除自由基的能力。

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摘要

Textural and sensory properties and radical scavenging ability of rice and cereal-based porridges such as beans, nuts, and grains were examined. Textural properties of the porridges, including hardness, adhesiveness, cohesiveness, springiness, and gumminess, were determined using a TA-XT2 texture analyzer. For the sensory evaluation, thirty-five volunteers participated in the randomized incomplete block design. The 1-diphenyl-2-picrylhydrazyl method was carried out to determine the radical scavenging ability of the porridges. Cereal-based porridges added with beans, grains, and nuts appeared to be less hard and sticky than plain rice porridges. Overall sensory acceptabilities for black rice, walnut, and pine-nut porridges were higher than those for plain rice porridges. Pine-nut, walnut, grain porridge such as wild sesame, black rice, and mixed grains provide strong radical-scavenging ability compared to plain rice porridges. Our results suggest that cereal-based porridge prepared with beans, grains, and nuts are nutritious and palatable substitute food for people with chewing difficulty
机译：检查了大米和谷物类粥（例如豆类，坚果和谷物）的质地和感官特性以及清除自由基的能力。使用TA-XT2质地分析仪确定粥的质地特性，包括硬度，粘合性，内聚性，弹性和胶粘性。为了进行感官评估，三十五名志愿者参加了随机不完全区组设计。进行1-二苯基-2-吡啶并肼基法测定粥的自由基清除能力。添加了豆类，谷物和坚果的谷类粥似乎比普通的米饭粥更硬，更粘。黑米，核桃和松子粥的总体感官接受度高于普通米粥。与普通米粥相比，松仁，核桃仁，野芝麻，黑米等谷物粥和混合谷物具有较强的自由基清除能力。我们的研究结果表明，以豆类，谷物和坚果制成的谷类粥是咀嚼困难人士的营养和美味替代食品

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