藜麦的营养价值、功能特性及其制品研究进展

Research Progress of Nutritive Value, Functional Characteristics and Products of Quinoa

目的对藜麦的营养价值、功能特性及其制品的研究进展进行综述,以期为藜麦产业未来发展提供理论参考。方法首先从淀粉、蛋白质及氨基酸、酚类化合物、皂甙等营养成分的角度对藜麦的营养价值进行介绍;其次,对藜麦的防治乳糜泻、抗癌、抗氧化等功能特性进行综述;最后,对蒸煮类、焙烤类、发酵类等藜麦制品的研究进展进行综述。结论藜麦在全营养制品和无麸质食品上具有很大发展潜力,不仅可以提供丰富高质量的营养成分,还可以在抗癌、抗氧化、防治"三高"症状、减肥胖和助消化等方面起重要作用。

The work aims to review the research progress of nutritive value, functionalcharacteristicsandproducts of quinoa, in order to provide theoretical reference for the future development of quinoa industry. Firstly, the nutritive value of quinoa was introduced from the perspective of such nutritional ingredients as starch, protein, amino acid, phenolic compounds and saponin. Secondly, the functional characteristics of quinoa including prevention and treatment of celiac disease, cancer prevention, oxidation resistance, etc. were reviewed. Finally, the research progress of cooked, baked and fermented quinoa products was reviewed. Quinoa has great potential for development in whole nutritious products and gluten-free foods. It not only provides rich and high-quality nutrients, but also plays an important role in cancer prevention, oxidation resistance, prevention and treatment of "three-high" symptoms(high blood pressure, hyperglycemia and hyperlipidemia), reducing obesity and helping digestion.