Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation
Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation
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DOI：
10.1016/j.foodchem.2006.01.018
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发表时间：
2007
期刊：
影响因子：
8.8
通讯作者：
A. Torres;J. Frías;M. Granito;C. Vidal-valverde
中科院分区：
文献类型：
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作者：
A. Torres;J. Frías;M. Granito;C. Vidal-valverde
将木豆（Cajanus cajan）种子在黑暗中在20°C下发芽4天以改善种子的营养质量。发芽使α-半乳糖苷、植酸和胰蛋白酶抑制剂活性急剧下降（分别为83%、61%和36%），维生素B_2、维生素C、维生素E（108%）和总抗氧化能力（28%）。这些面粉被用作配料，以5%、8%和10%的比例生产面食产品。与对照面食（100%粗粒小麦粉）相比，补充面食产品具有更短的烹饪时间和更高的吸水率、烹饪和水中蛋白质损失。从感官评价，强化面食一般具有类似于控制面食的可接受性。熟面食的最高水平的替代品（粗粒小麦粉：发芽木豆粉在10%）进行了化学和生物学评价，结果表明，蛋白质，脂肪，膳食纤维和矿物质含量得到改善。强化面食提供更多的维生素B1，B2，E和抗氧化能力比控制面食。强化，熟面食的生物学评估表明，真正的TD和PER值分别增加了12%和64%，与对照相比。发芽木豆粉是一种很好的成分，可以在不影响感官特性的情况下提高粗面粉面食的营养价值。
Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20°C in darkness in order to improve the nutritional quality of seeds. Germination brought about a sharp reduction of α-galactosides, phytic acid and trypsin inhibitor activity (83%, 61% and 36%, respectively) and an increment of vitamin B2(145%), vitamin C (from negligible amounts to 14mg/100g d.m.), vitamin E (108%) and total antioxidant capacity (28%). These flours were used as ingredients to produce pasta products in a proportion of 5%, 8% and 10%. The supplemented pasta products had shorter cooking time and higher water absorption, cooking and protein losses in water than had control pasta (100% semolina). From sensory evaluation, fortified pasta generally had acceptability similar to control pasta. Cooked pasta with the highest level of substitution (semolina:germinated pigeon pea flour at 10%) was chemically and biologically evaluated and results showed that protein, fat, dietary fibre and mineral contents were improved. Fortified pasta provided more vitamin B1, B2, E and antioxidant capacity than did control pasta. Biological assessment of fortified, cooked pasta indicated that true TD and PER value increased by 12% and 64%, respectively, in comparison with control. The germinated pigeon pea flour can be an excellent ingredient to increase the nutritional value of semolina pasta without affecting the sensory properties.