Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy.
Consiglio per la Ricerca in Agricoltura e L'analisi Dell'economia Agraria-Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Viale Piacenza 29, 26900 Lodi, Italy.
Molecules. 2022 Nov 3;27(21):7541. doi: 10.3390/molecules27217541.
A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB.
改善谷类食品营养质量的可行方法是对其进行假谷物强化。本研究旨在评估苋属植物、藜麦和荞麦的抗氧化特性，以及由黑麦或全麦 einkorn 制成的水饼干（WB）的热损伤，这些饼干用 50%的荞麦、苋属植物或藜麦全麦进行强化。荞麦的生育酚含量最高（86.2mg/kg），而 einkorn 的类胡萝卜素含量最高（5.6mg/kg）。共轭酚类化合物的浓度在荞麦（230.2mg/kg）和藜麦（218.6mg/kg）中最高，而结合酚类化合物的含量在 einkorn（712.5mg/kg）和面包小麦（675.7mg/kg）中最高。全全麦 WB 的热损伤比含有精制面粉的 WB 更大（呋喃氨酸：251.5 与 235.8mg/100g 蛋白质；葡糖基异麦芽糖醇：1.0 与 0.6mg/kg DM；羟甲基糠醛：4.3 与 2.8mg/kg DM；糠醛：8.6 与 4.8mg/kg DM）。100%的面包小麦和 einkorn 全麦 WB 的热损伤比含假谷物的 WB 更大（糠醛，9.2 与 5.1mg/kg；葡糖基异麦芽糖醇 1.1 与 0.7mg/kg）。尽管赖氨酸损失更大，但假谷物强化 WB 的氨基酸谱仍然比小麦 WB 更平衡。
