改良谷子品种与英吉拉谷子流变学、功能及颜色特性的比较研究

F. Dasa, L. N. Bình
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引用次数: 6

摘要

小米是非洲和亚洲半干旱和热带地区重要的粮食作物。面粉的流变特性、功能特性和颜色特性决定了食品的烹调和食用品质。本研究收集了4个指粟品种(Axum、Padet、Tadese和Tesema)和1个珍珠粟品种(Kola-1)。本研究的目的是评价在埃塞俄比亚种植的改良谷子品种的流变学、功能和颜色特性。5种小米粉的糊化性状差异显著(p<0.05)。珍珠粟品种科拉-1的面粉溶解度最高(12.86%),糊化温度最高(77.4℃),膨胀力最低(195.54 g/g),峰值粘度、谷粘度、击穿粘度、挫折粘度、最终粘度和下降数分别为855 cP、293.5 cP、561.5 cP、540 cP、833.5 cP和197.5秒。Padet面粉吸水指数最高(3.24 g/g),糊型为3434 cP、1704 cP、1730 cP、2042 cP和3746 cP,糊温最低(75.02℃)。面粉的吸水率为116.11% ~ 120.68%,其中以特士玛面粉吸水率最高。科拉-1的凝胶长度和凝胶稠度与其他品种差异显著,凝胶长度短,凝胶较硬。在颜色性状方面,科拉-1籽粒的L*(57.11)和情报网E(41.85)值最高,面粉的b*(4.21)值最高,肉鸡的b*(8.4)和情报网E(42.14)值最高。烘烤导致L*值显著降低,a*和b*颜色值显著增加。
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A Comparative Study on Rheological, Functional and Color Properties of Improved Millet Varieties and Injera
Millets are important food crops in semi-arid and tropical regions of Africa and Asia. The cooking and eating quality of foods are determined by the rheological, functional and color properties of flours. In this research, four finger millet varieties (Axum, Padet, Tadese and Tesema) and one pearl millet variety (Kola-1) were collected. The aim of this study was to evaluate the rheological, functional and color characteristics of improved millet varieties grown in Ethiopia. A significant (p<0.05) variations were observed among the five millet flours in their pasting profiles. Pearl millet variety, Kola-1 showed the highest flour solubility (12.86%), pasting temperature (77.4°C) and the lowest flour swelling power (195.54 g/g), peak viscosity, trough viscosity, breakdown viscosity, setback viscosity, final viscosity and falling number with a values of 855 cP, 293.5 cP, 561.5 cP, 540 cP, 833.5 cP and 197.5 sec, respectively compared to finger millet varieties. Padet had the highest flour water absorption index (3.24 g/g), pasting profiles (3434 cP, 1704 cP, 1730 cP, 2042 cP and 3746 cP) and the lowest pasting temperature (75.02°C). The water absorption capacity of flours was ranged from 116.11 to 120.68%, the highest for flours from Tesema. Kola-1 was significantly differed in gel length and gel consistency from other varieties and was found to have a short gel length and hard gel. In terms of color properties, Kola-1 had the highest L* (57.11) and ∆E (41.85) values for grain, b* (4.21) value for flour, b* (8.4) and ∆E (42.14) values for injera. Baking resulted in a significant reduction in L* value and increment in a* and b* color values.
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