有色糯性糜子理化与体外消化特性研究

Physiochemical Properties and in vitro Digestive Properties of Waxy Color Proso Millet (Panicum miliaceum L.)

以不同颜色糯性糜子为实验材料,黄色硬糜子为对照,分析比较了4种糜子理化和体外消化特性。结果表明,4种糯性糜子淀粉、粗蛋白质、脂肪、直链淀粉的质量分数平均为70.56%、11.73%、3.92%、1.83%;4种糯性糜子的亮度指数没有显著差异,红绿值和黄蓝值有差别;白糜子的溶解度和膨胀度最大,红糜子最小;4种糯性糜子的多酚、黄酮含量差异不显著;与80℃蒸煮相比,100℃蒸煮后的糯性糜子米粒较为黏稠,硬糜子米粒比较松散,各项蒸煮指标均有明显增加;4种糯性糜子的起糊温度、峰值黏度、破损值、最终黏度和回生值均低于黄色硬糜子,其中红糜子具有较高的起糊温度,黑糜子的回生值最大;黄糜子快速消化淀粉质量分数最高为59.51%,黄色硬糜子消化速度慢于4种糯性糜子。

The physicochemical and in vitro digestive characteristics of the four-color waxy proso millets were analyzed, and yellow no-waxy proso millet was used as a control. The results indicated that the average contents of starch, crude protein, fat, and amylose of the four waxy proso millets were 70.56%, 11.73%, 3.92% and 1.83%. There was no significant difference in the brightness of different proso millet, whereas there was a significant difference in redness-greenness and yellowness-blueness. The solubility and expansion degree of white waxy proso millet were the largest, the opposite of red waxy proso millet. The content of polyphenols and flavonoids of different colors of waxy proso millet was not significant. The waxy proso millet cooked at 100 ℃ was sticky, whereas the no-waxy proso millet was hard. Compared with 80 ℃, All the cooking indexes of proso millets increased significantly. The pasting temperature, peak viscosity, damage value, final viscosity, and regeneration value of no-waxy yellow proso millet were higher than those of yellow waxy proso millet. The red waxy proso millet had a higher paste temperature, and the regeneration value of the black waxy proso millet was the largest. The mass fraction of fast-digesting starch of yellow waxy proso millet was 59.51%, the highest, and the digesting rapid of no-waxy millet was more slowly than the four waxy proso millet.