Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg MB R3T 2N2, Canada.
Food Res Int. 2018 Jun;108:430-439. doi: 10.1016/j.foodres.2018.02.061. Epub 2018 Mar 6.
The impact of infrared heating surface temperature and tempering moisture on the nutritional properties of desi chickpea, hull-less barley, and their blends were examined. Specifically, this included changes to the level of anti-nutritive factors (i.e., trypsin/chymotrypsin inhibitors, total phenolics and condensed tannins), amino acid composition and in vitro protein digestibility. Results indicated that both temperature and the tempering/temperature treatment caused a reduction in levels of all anti-nutritional factors for both flours, and the effect was more prominent in the tempering-temperature combination. The amino acid composition of both flours was not substantially changed with tempering or infrared heating. The amino acid scores (AAS) of chickpea and barley flours, as determined by the first limiting amino acid using the FAO/WHO reference pattern found in the case of barley to be limiting in lysine with an AAS of ~0.9, whereas for chickpea flour, threonine was limiting and had an AAS of ~0.6. The in vitro protein digestibility of chickpea samples was found to increase from 76% to 79% with the tempering-heat (135 °C) combination, whereas barley flour increased from 72% to 79% when directly heated to 135 °C (without tempering). In vitro protein digestibility corrected amino acid score (IV-PDCAAS) was found to increase from 65% to 71% for chickpea flour and 44% to 52% for barley flour, respectively with tempering-temperature (135 °C) combination indicating that tempering with infrared heating can improve the nutritional value of both flours. The addition of chickpea flour to the barley flour acted to improve the nutritional properties (IV-PDCAAS), to an extent depending on the concentration of chickpea flour present.
研究了红外加热表面温度和调质水分对印度传统鹰嘴豆、裸大麦及其混合物营养特性的影响。具体而言，这包括改变抗营养因子（即胰蛋白酶/糜蛋白酶抑制剂、总酚和缩合单宁）的水平、氨基酸组成和体外蛋白质消化率。结果表明，温度和调质/温度处理都会降低两种面粉中所有抗营养因子的水平，调质-温度组合的效果更为明显。调质或红外加热对两种面粉的氨基酸组成没有显著影响。根据 FAO/WHO 参考模式中第一限制氨基酸确定的氨基酸评分（AAS）发现，大麦的限制氨基酸为赖氨酸，AAS 约为 0.9，而对于鹰嘴豆粉，苏氨酸是限制氨基酸，AAS 约为 0.6。通过体外消化试验发现，鹰嘴豆样品的体外蛋白质消化率从 76%增加到 79%，与调质-热（135°C）组合有关，而大麦粉在直接加热到 135°C（不调质）时从 72%增加到 79%。体外蛋白质消化率校正氨基酸评分（IV-PDCAAS）分别从 65%增加到 71%鹰嘴豆粉和 44%增加到 52%大麦粉，这表明红外加热调质可以提高两种面粉的营养价值。在大麦粉中添加鹰嘴豆粉可以在一定程度上改善其营养价值（IV-PDCAAS），这取决于添加的鹰嘴豆粉的浓度。
