不同预处理方式对青稞麸皮营养成分和理化性质的影响

Effects of Different Pretreatment Methods on Nurtrition Composition and Physicochemical Properties of Hulless Barley Bran

采用挤压膨化、蒸煮、烘烤、超微粉碎4种预处理方式对青稞麸皮进行处理,研究不同预处理方式对青稞麸皮营养成分和理化性质的影响。结果表明,预处理后,青稞麸皮基本营养成分无明显变化,总膳食纤维含量(TDF)都有所降低,其中挤压膨化可显著提高样品SDF含量,IDF向SDF发生转变。4种预处理方式均能提高样品的持水力、膨胀力和对胆固醇的吸附作用,除挤压膨化外,其他3种方式预处理后样品的吸油力都有下降。

In the study,the hulless barley bran was processed by four pretreatment methods including extrusion,normal steaming,normal roasting and superfine grinding.The effects of different pretreatment methods on the physicochemical properties and nurtrition composition were investigated.The results showed that after pretreatment,basic nutrition components of highland barley bran,on the whole,had no obvious change,and total dietary fiber content was slightly lower.Extrusion processing could significantly improve the content of soluble dietary fiber samples,the composition of dietary fiber changes from insoluble dietary fiber to soluble dietary fiber.Water holding capacity,swelling capacity and cholesterol adsorption capacity of the samples has been improved by all those four pretreatment methods;oil absorption of the samples has decreased by all those three processing methods except for extrusion.