Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, India.
Int J Food Sci Nutr. 2011 May;62(3):250-61. doi: 10.3109/09637486.2010.527322. Epub 2010 Nov 23.
The aim was to determine the influence of compositional alteration and processing on the digestibility/availability of nutrients and bioactive components [protein (IVPD), starch (IVSD), iron, calcium, polyphenols, flavonoids] in rice products. The compositional changes representing fortified foods in 'wafers' and 'noodles' were addition of iron, rice bran, onion and cabbage. The moisture content of wafer and noodles ranged from 4.1 to 4.8% and from 73.3 to 82.1%, respectively. Wafer control (73.9-75.9%) and noodle with iron and control (85.4-87.0%) showed the highest IVPD and IVSD. Addition of rice bran decreased nutrient digestibility. The control and iron-added products exhibited least and highest available iron (2.50-2.69% and 5.99-7.07%). Total and available bioactive components increased in proportion to added external source. Overall availability of all components was better in noodles than in wafers, indicating high moisture supported higher availability. In conclusion, it can be said that both composition of the food matrix and processing influenced the availability of analyzed components.
目的是确定组成变化和加工对大米制品中营养物质和生物活性成分（蛋白质（IVPD）、淀粉（IVSD）、铁、钙、多酚、类黄酮）消化率/利用率的影响。“薄脆饼干”和“面条”中添加的铁、米糠、洋葱和白菜代表了强化食品的组成变化。薄脆饼干和面条的水分含量分别为 4.1%至 4.8%和 73.3%至 82.1%。薄脆饼干对照品（73.9-75.9%）和添加铁及对照品（85.4-87.0%）显示出最高的 IVPD 和 IVSD。米糠的添加降低了营养物质的消化率。对照品和添加铁的产品显示出最低和最高的可利用铁（2.50-2.69%和 5.99-7.07%）。总生物活性成分和可利用生物活性成分与添加的外源性物质成正比增加。总体而言，所有成分的可利用性在面条中均优于薄脆饼干，这表明高水分有助于提高可利用性。总之，可以说食物基质的组成和加工都影响了分析成分的可利用性。
