Proximate and heavy metal analysis of five instant noodles samples was carried out using standard analytical methods. The proximate analysis showed the presence of moisture content (3.65% - 7.80%), ash content (1.11% ...Proximate and heavy metal analysis of five instant noodles samples was carried out using standard analytical methods. The proximate analysis showed the presence of moisture content (3.65% - 7.80%), ash content (1.11% - 5.50%), fat content (13.64% - 18.69%), crude protein content (0.167% - 0.202%), crude fibre content (1.00% - 9.25%) and carbohydrate content (63.68% - 79.72%). All essential elements (Fe and Zn) investigated in the noodle samples occurred within the threshold limit of WHO, (2003) standard (10.00 - 50.00 mg/kg and 5.000 - 22.000 mg/kg) while the heavy metals (Cd, Cr, Mn, Ni and Pd) in some samples occurred at levels relatively above the minimum tolerable limit of WHO, (2003). Hence, caution should be taken in the successive consumption of these noodles to avoid diseases associated with the over time accumulation of these heavy metals especially in samples where they appeared in relatively high amount.展开更多
探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观...探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观结构、质构特性、蛋白质二级结构及消化特性的影响。结果表明:当鹰嘴豆粉添加量为0%~30%时,面团耐揉性变差,蛋白质二级结构中α-螺旋和β-折叠结构含量增加,对方便面的微观结构无显著影响;当添加量超过30%时,揉混参数上升,蛋白质二级结构中无序结构增多,微观结构遭到明显破坏;鹰嘴豆粉的加入总体上会降低面团的弛豫时间,提高面团的持水能力,但会降低方便面的糊化度,蒸煮特性和质构特性变差;鹰嘴豆粉的添加会显著降低方便面的消化速率和GI。当鹰嘴豆粉添加量低于30%时可改善方便面的营养和加工特性,同时降低方便面的GI。展开更多
文摘Proximate and heavy metal analysis of five instant noodles samples was carried out using standard analytical methods. The proximate analysis showed the presence of moisture content (3.65% - 7.80%), ash content (1.11% - 5.50%), fat content (13.64% - 18.69%), crude protein content (0.167% - 0.202%), crude fibre content (1.00% - 9.25%) and carbohydrate content (63.68% - 79.72%). All essential elements (Fe and Zn) investigated in the noodle samples occurred within the threshold limit of WHO, (2003) standard (10.00 - 50.00 mg/kg and 5.000 - 22.000 mg/kg) while the heavy metals (Cd, Cr, Mn, Ni and Pd) in some samples occurred at levels relatively above the minimum tolerable limit of WHO, (2003). Hence, caution should be taken in the successive consumption of these noodles to avoid diseases associated with the over time accumulation of these heavy metals especially in samples where they appeared in relatively high amount.
文摘探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观结构、质构特性、蛋白质二级结构及消化特性的影响。结果表明:当鹰嘴豆粉添加量为0%~30%时,面团耐揉性变差,蛋白质二级结构中α-螺旋和β-折叠结构含量增加,对方便面的微观结构无显著影响;当添加量超过30%时,揉混参数上升,蛋白质二级结构中无序结构增多,微观结构遭到明显破坏;鹰嘴豆粉的加入总体上会降低面团的弛豫时间,提高面团的持水能力,但会降低方便面的糊化度,蒸煮特性和质构特性变差;鹰嘴豆粉的添加会显著降低方便面的消化速率和GI。当鹰嘴豆粉添加量低于30%时可改善方便面的营养和加工特性,同时降低方便面的GI。
