The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
复制标题
豇豆粉添加对通心粉体外蛋白质消化率、微生物质量和糊化行为的影响
DOI：
10.1016/j.foodchem.2005.06.042
复制
发表时间：
2006
期刊：
影响因子：
8.8
通讯作者：
E. Ibanogˇlu
中科院分区：
文献类型：
--
作者：
E. Herken;Şenol İbanogˇlu;M. D. Öner;E. Ibanogˇlu
将豇豆发芽、发酵、煮熟、磨成面粉，并以20% （w/w）的比例添加到标准硬粒小麦粗面粉中，用于生产通心粉。分析了通心粉样品在室温（<25°C）下6个月的体外蛋白质消化率、微生物计数（总细菌、霉菌和酵母菌）和糊化行为。用差示扫描量热法分析了样品的淀粉糊化行为。在粗麦粉中添加豇豆粉对体外蛋白质消化率和好氧平板计数无显著影响（p<0.05）。经过处理的豇豆样品在贮藏6个月后，霉菌和酵母菌数量有少量但显著的增加。观察到两个吸热峰，对照和豇豆处理的通心粉样品ΔH值有显著差异。第1峰和第2峰的过渡峰温度分别为66.9 ~ 67.9°C和86.9 ~ 100.4°C。跃迁焓（ΔH）分别为2.41 ~ 4.21和1.71 ~ 3.86 j /g。
Cowpeas were germinated, fermented, cooked, ground to flour and added to standard durum wheat semolina at 20% (w/w) level for macaroni production. Macaroni samples were analysed for in vitro protein digestibility, microbial count (total bacteria, mould and yeast) and gelatinization behaviour over a 6-month storage period at room temperature (<25°C). Starch gelatinization behaviour of the samples was analysed using differential scanning calorimetry. Supplementing semolina with cowpea flour did not have a significant affect on in vitro protein digestibilities or aerobic plate counts of macaroni samples (p<0.05). There was a small but significant increase in mold and yeast counts after 6 months of storage in cowpea treated samples. Two endothermic peaks were observed with significant differences in ΔH values of control and cowpea treated macaroni samples. The transition peak (Tp) temperatures were in the range of 66.9–67.9 and 86.9–100.4°C for the first and second peaks, respectively. The transition enthalpies (ΔH) were in the range 2.41–4.21 and 1.71–3.86J/g for the first and second peaks, respectively.