De Bock Phara, Daelemans Lori, Selis Lotte, Raes Katleen, Vermeir Pieter, Eeckhout Mia, Van Bockstaele Filip
Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.
Research Group VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gr. Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
Foods. 2021 Mar 19;10(3):651. doi: 10.3390/foods10030651.
A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.
掌握伪谷物种子和面粉的基本特性对于推动其工业应用至关重要。作为迈向更高效和成功应用的第一步，本研究聚焦于市售伪谷物（苋菜、藜麦、荞麦）的种子特性、化学成分和工艺特性。苋菜和藜麦种子的淀粉、脂肪、膳食纤维和矿物质含量相当，但苋菜的蛋白质含量更高。由于淀粉含量高，荞麦种子的脂肪、膳食纤维和矿物质含量最低。其蛋白质含量介于苋菜和藜麦之间。荞麦种子较大，但很容易缩小尺寸。伪谷物的脂质部分大多含有不饱和脂肪酸，其中亚油酸和油酸的含量最高。棕榈酸是最丰富的饱和脂肪酸。此外，这些伪谷物中还含有高水平的磷、钾和镁。荞麦中的酚类含量最高。苋菜全麦粉具有高膨胀力但低剪切稳定性。不同藜麦全麦粉的糊化特性差异很大。荞麦全麦粉表现出高剪切稳定性和回生速率。
