摘要
对不同产区谷子样品的营养品质与淀粉糊化等加工特性进行比较分析,结果表明:不同产地样品粗蛋白含量与人体必需的八种氨基酸总量变化趋势基本一致,高纬度与高海拔对提高谷子营养品质有利。峰值黏度、降落值和回生值等淀粉糊化特性指标是评价小米加工特性研究的主要内容。
The nutritional qualities and processing characteristics of millet grown in different areas were studied.The results showed that the trend of the fluctuation in total amount of eight necessary amino acid and crude protein content of millet from different areas are similar.High latitude and high altitude are contributed to better nutritional quality.The starch gelatinization properties,including peak viscosity,falling number and setback,were the main characters for quality evaluation of millet.
出处
《粮油食品科技》
2011年第5期5-7,共3页
Science and Technology of Cereals,Oils and Foods
基金
山西省科技攻关项目(20080312009)
关键词
谷子
营养品质
淀粉糊化
millet
nutritional quality
starch gelatinization.
