挤压膨化对谷物营养成分的影响  

Effects of Extrusion on the Nutritional Components in Cereals

作　　者：李璐[1,2] 向珊珊[1] 宾石玉[1] 叶泉清[1] 

机构地区：[1]广西师范大学生命科学学院,广西桂林541004 [2]桂林西麦生物技术开发有限公司,广西桂林541004

出　　处：《食品研究与开发》2016年第14期11-14,共4页Food Research and Development

基　　金：广西科学研究与技术开发计划项目(桂科转14122008-19)

摘　　要：采用挤压膨化技术处理大米、玉米、小麦、燕麦和荞麦,分析这些谷物在处理前后的淀粉、直链淀粉、粗蛋白质、粗脂肪、还原糖、膳食纤维和矿物元素等营养成分含量影响。结果显示,挤压膨化后大米、玉米、小麦、燕麦和荞麦的淀粉、粗蛋白质、粗脂肪和矿物元素含量降低(P>0.05),还原糖含量显著增加(P<0.05),直链淀粉和膳食纤维含量提高(P>0.05)。The objective of this study was to evaluate effects of extruded and un-extruded different cereals（e.g.,rice,corn,wheat,oats and buckwheat）on the nutritional components,which include the concentration change of starch,amylose,crude protein,crude fat,reducing sugar,dietary fiber and mineral element. The results showed that,the contents of starch,crude protein,crude fat and mineral element in extruded rice,corn,wheat,oats and buckwheat were slightly decreased（P0.05）and reducing sugar content were slightly increased（P0.05）,however,amylose and dietary fiber slightly increased（P0.05）,slightly increased to some extent.

关 键 词：谷物 挤压膨化 营养成分 影响 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]