College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
College of Enology, Northwest A&F University, Yangling, 712100, China.
Food Chem. 2024 Mar 1;435:137627. doi: 10.1016/j.foodchem.2023.137627. Epub 2023 Oct 4.
The physicochemical and nutritional properties of three starchy kiwifruit flour (SKF) were systematically studied. The results revealed that the total starch content of SKF was 66.63-80.42%. SKF showed a B-type crystal structure with a grain size between 7.08 and 9.02 μm. In comparison to corn starch and potato starch, SKF possessed a lower pH (3.43-4.28), transparency (0.68-1.11%) and setback value (0.20-1.73 Pa·s) and a higher swelling power (9.42-15.02 g/g) and hot paste viscosity (1.73-2.10 Pa·s). Moreover, SFK was rich in protein and various mineral elements. It also contained high levels of total phenolics and exhibited a strong antioxidant capacity. The resistant starch content in SKF was as high as 67.19-73.22%, and the rapidly digestible starch content was remarkably lower than that of corn and potato starch. Overall, these unique physicochemical properties of SKF, coupled with its nutritional benefits, give it a good development potential in the food industry.
系统研究了三种淀粉猕猴桃粉（SKF）的理化和营养特性。结果表明，SKF 的总淀粉含量为 66.63-80.42%。SKF 呈现 B 型晶体结构，粒径在 7.08-9.02μm 之间。与玉米淀粉和马铃薯淀粉相比，SKF 的 pH 值（3.43-4.28）、透明度（0.68-1.11%）和回生值（0.20-1.73Pa·s）较低，而膨胀力（9.42-15.02g/g）和热糊粘度（1.73-2.10Pa·s）较高。此外，SFK 富含蛋白质和各种矿物质元素。它还含有丰富的总酚类物质，表现出很强的抗氧化能力。SKF 中的抗性淀粉含量高达 67.19-73.22%，快速消化淀粉含量明显低于玉米和马铃薯淀粉。总的来说，SKF 独特的理化特性及其营养价值使其在食品工业中具有良好的发展潜力。
