Dalal Bhumika, Chong Wei Shan Cassandra, Tilbrook Dale, Dykes Gary A, Coorey Ranil
School of Molecular and Life Sciences, Curtin University, Bentley, Perth, Western Australia 6102, Australia.
School of Agriculture and Food Sciences, University of Queensland, St. Lucia, Queensland 4067, Australia.
Food Res Int. 2023 Feb;164:112383. doi: 10.1016/j.foodres.2022.112383. Epub 2022 Dec 28.
The chemical, functional, anti-nutritional, and antioxidant composition of raw and roasted Acacia tenuissima seeds were determined to evaluate the impact of heat processing. The raw seeds were relatively high in protein (25.2 %), fat (10.3 %) and crude fiber (13.2 %), potassium (760 mg/100 g), magnesium (111 mg/100 g) and calcium (66.5 mg/100 g). Linolenic (34 %), margaric acid (24 %) and oleic acid (16 %) were the notable fatty acids present in the raw seeds. The proximate and fatty acid composition of A. tenuissima were not significantly impacted by roasting. Acacia tenuissima flour had excellent foaming capacity, foaming stability and water solubility making it a potential functional ingredient in the baking industry. Anti-nutrients were present in the raw seeds but at low quantities (trypsin inhibitor activity: 0.22 TIU/g, saponin: 2.29 %) while the antioxidant activity was high at 94 % compared to other Acacia species. Only the water solubility and trypsin inhibitor activity of A. tenuissima decreased significantly after roasting. Roasting had no significant impact on the seed constituents and their properties except for water solubility, and trypsin inhibitor activity which decreased, making it an ideal ingredient to be used in baked products.
测定了生的和烘焙的细叶相思种子的化学、功能、抗营养和抗氧化成分，以评估热处理的影响。生种子的蛋白质（25.2%）、脂肪（10.3%）和粗纤维（13.2%）、钾（760毫克/100克）、镁（111毫克/100克）和钙（66.5毫克/100克）含量相对较高。亚麻酸（34%）、十七烷酸（24%）和油酸（16%）是生种子中含量较高的脂肪酸。烘焙对细叶相思的近似成分和脂肪酸组成没有显著影响。细叶相思粉具有优异的起泡能力、起泡稳定性和水溶性，使其成为烘焙工业中一种潜在的功能性成分。生种子中存在抗营养物质，但含量较低（胰蛋白酶抑制剂活性：0.22 TIU/克，皂苷：2.29%），而与其他相思树种相比，其抗氧化活性较高，为94%。烘焙后，细叶相思仅水溶性和胰蛋白酶抑制剂活性显著降低。除了水溶性和降低的胰蛋白酶抑制剂活性外，烘焙对种子成分及其特性没有显著影响，这使其成为烘焙产品中理想的成分。
