Sakhare Suresh D, Inamdar Aashitosh A, Prabhasankar Pichan
Department of Flour Milling, Baking and Confectionery Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2015 Apr;52(4):2211-9. doi: 10.1007/s13197-014-1279-9. Epub 2014 Feb 16.
The fenugreek seed is the richest source of soluble and insoluble fiber and also known for its medicinal and functional properties. The major objective of this present study is fractionation of the fenugreek by roller milling method and characterization of roller milled fractions. The effects of moisture conditioning on fenugreek roller milling were studied using standard methods. The results observed were increase in coarse husk from 33.75-42.46 % and decrease in flour yield from 49.52-41.62 % with increase in addition of moisture from 12-20 %. At 16 % conditioning moisture, the yield of coarse husk was 40.87 % with dietary fiber and protein content of 73.4 % and 6.96 % respectively. The yellowness value (b) for the coarse husk (29.68) found to be lowest at 16 % conditioning moisture compared to the other coarse husk samples, showing maximum clean separation. The fiber fractions showed the viscosity of 6,392 cps at 2 % w/v concentration. The flour fraction was higher in protein (41.83 %) and fat (13.22 %) content. Roller milling process of fenugreek was able to produce > 40 % of coarse husk with 73.4 % dietary fiber (25.56 % soluble & 47.84 % insoluble) and > 48 % flour with 41.83 % protein content, where as the whole fenugreek contained 22.5 % protein & 51.25 % dietary fiber. Thus roller milling has proved to be a valuable method for the fractionation of fenugreek to obtain fiber and protein rich fractions.
葫芦巴籽是可溶性和不可溶性纤维的最丰富来源，并且因其药用和功能特性而闻名。本研究的主要目的是通过辊磨法对葫芦巴进行分级，并对辊磨分级产物进行表征。采用标准方法研究了水分调节对葫芦巴辊磨的影响。观察到的结果是，随着水分添加量从12%增加到20%，粗皮比例从33.75%增加到42.46%，面粉产量从49.52%下降到41.62%。在16%的调节水分条件下，粗皮产量为40.87%，膳食纤维和蛋白质含量分别为73.4%和6.96%。与其他粗皮样品相比，在16%的调节水分条件下，粗皮的黄度值（b）为29.68，是最低的，表明分离效果最佳。纤维级分在2% w/v浓度下的粘度为6392 cps。面粉级分的蛋白质（41.83%）和脂肪（13.22%）含量较高。葫芦巴的辊磨工艺能够生产出超过40%的粗皮，其膳食纤维含量为73.4%（25.56%为可溶性纤维，47.84%为不可溶性纤维），以及超过48%的面粉，其蛋白质含量为41.83%，而整个葫芦巴的蛋白质含量为22.5%，膳食纤维含量为51.25%。因此，辊磨已被证明是一种用于分离葫芦巴以获得富含纤维和蛋白质级分的有价值方法。
