Medhe Seema Vijay, Kamble Manoj Tukaram, Kettawan Aurawan Kringkasemsee, Monboonpitak Nuntawat, Kettawan Aikkarach
Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
Department of Anatomy, Faculty of Science, Mahidol University, Bangkok 10400, Thailand.
Foods. 2022 Jun 21;11(13):1822. doi: 10.3390/foods11131822.
The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean () (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations.
本研究旨在分析发芽（非发芽谷物）和湿热烹饪（非发芽湿热烹饪谷物）对新田豆种子的营养成分、理化性质、功能特性和微观结构特性的影响。结果表明，非发芽谷物和非发芽湿热烹饪谷物中的粗蛋白和脂肪含量最高，而非发芽谷物中的灰分含量显著更高。与非发芽湿热烹饪谷物和新田豆种子相比，非发芽谷物具有更高的乳化能力和稳定性，其值分别测定为58.33±1.67和63.89±2.67。此外，非发芽谷物的颜色强度也最高，其次是非发芽湿热烹饪谷物和新田豆种子。同样，非发芽谷物在比新田豆粉（18 g/100 mL）更低的浓度（12 g/100 mL）下显示出完全凝胶形成。此外，傅里叶变换红外光谱研究证明了非发芽谷物和非发芽湿热烹饪谷物的脂质、蛋白质和碳水化合物分子的结构变化。在发芽和湿热处理的微观观察过程中，不同样品中观察到了形态变化。与新田豆种子和非发芽湿热烹饪谷物相比，非发芽谷物的总多酚含量、氧自由基吸收能力抗氧化剂和二苯基苦味酰基自由基清除活性最高，这表明新田豆粉在食品安全产品配方中作为天然植物性蛋白质来源具有潜在的利用价值。
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