Wu Ligen, Wang Anna, Shen Ruilin, Qu Lingbo
School of Food Science and Technology Henan University of Technology Zhengzhou China.
College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou China.
Food Sci Nutr. 2020 Jul 21;8(9):4877-4887. doi: 10.1002/fsn3.1775. eCollection 2020 Sep.
The effects of processing on the content of amino acids and fatty acids and the release of glucose from quinoa grains were evaluated in this paper. The processes included dehulling, boiling, extrusion, heating under pressure, and baking (infrared heating). The retention rate (AR) of essential amino acids and fatty acids of dehulled and boiled quinoa was 100%. The oil content of the extruded quinoa samples of two varieties was 47.71% and 39.75% lower than the corresponding raw quinoa samples. Baking and heating under pressure had different effects on the essential amino acid content, fatty acid content, and hydrolysis rate of quinoa starch. The results indicated the different cooking methods affect the essential amino acid content, fatty acid composition, release of glucose, and nutritional quality of quinoa, and moderate processing should be adopted to fully utilize the essential amino acids, fatty acids, and starch in quinoa.
本文评估了加工处理对藜麦籽粒中氨基酸和脂肪酸含量以及葡萄糖释放的影响。这些加工处理包括脱壳、煮沸、挤压、加压加热和烘焙（红外加热）。脱壳并煮沸的藜麦中必需氨基酸和脂肪酸的保留率（AR）为100%。两个品种的挤压藜麦样品的油含量分别比相应的未加工藜麦样品低47.71%和39.75%。烘焙和加压加热对藜麦的必需氨基酸含量、脂肪酸含量和藜麦淀粉的水解率有不同影响。结果表明，不同的烹饪方法会影响藜麦的必需氨基酸含量、脂肪酸组成、葡萄糖释放和营养品质，应采用适度加工以充分利用藜麦中的必需氨基酸、脂肪酸和淀粉。
