Euryales ferox was taken as raw material and processed by five methods including freeze-drying after boiling, hot-air drying after boiling, freeze-drying, sun-drying and hot-air drying. Free amino acids, reducing sugars, total sugars, starch content and starch digestibility in Euryales ferox were measured to compare the differences between different treatment methods. Results show that hot-air drying, freeze-drying, sun-drying significant influenced the content of reducing sugar, total sugar and free amino acid in Euryales ferox (P<0.01), and the content of reducing sugar, total sugar, free amino acid in Euryales ferox decreased in this order sun-drying, hot-air drying, freeze-drying, indicating that freeze-drying process maximized the retention of reducing sugar, total sugar, etc. Freeze-drying, hot-air drying and sun-drying had no significant effect on the content of lysine, leucine, tryptophan and other free amino acids (P>0.05). The water boiling treatment significantly affected the content of reducing sugar, total sugar and free amino acids in Euryales ferox (P<0.01), while the difference in the content of starch was not significant (P>0.05). Digestibility in vitro analysis showed that the in vitro digestibility of starch increased with the increase of digestion time, and different drying methods obviously influenced the in vitro digestibility of starch in Euryales ferox. The in vitro digestibility of starch in Euryales ferox dried by freeze-drying, hot-air drying, sun-drying successively increased. Moreover, the in vitro digestibility of starch in Euryales ferox treated by water boiling increased, and in vitro digestibility of starch was the highest in freeze-dried samples after water boiling.
WANG Zhonghe
,
WANG Jun
,
ZHANG Jing
,
HUANG Rongfang
. Effect of processing on content of free amino acid, carbohydrate and in vitrodigestibility of starch in Euryales ferox[J]. Food and Fermentation Industries, 2020
, 46(5)
: 166
-173
.
DOI: 10.13995/j.cnki.11-1802/ts.022772
[1] 薛峰, 孙锦杨, 刘琪, 等. 芡实精深加工研究进展[J]. 食品工业科技, 2016, 37(11): 390-394.
[2] ROW L C, HO J C, CHEN C M. Cerebrosides and tocopherol trimers from the seeds of Euryale ferox [J]. Journal of Natural Products, 2007, 70(7): 1 214-1 217.
[3] SONG C W, WANG S M, ZHOU L L, et al. Isolation and identification of compounds responsible for antioxidant capacity of Euryale ferox seeds [J]. Journal of Agricultural and Food Chemistry, 2011, 59(4): 1 199-1 204.
[4] 张名位, 池建伟, 孙玲, 等. 潮州芡实的营养学评价[J]. 广东农业科学, 1999, 30(2): 27-29.
[5] 陈蓉, 吴启南, 沈蓓. 不同产地芡实氨基酸组成分析与营养价值评价[J]. 食品科学, 2011, 32(15): 239-244.
[6] 张丽, 曾嘉程, 王梦, 等. 不同产地芡实的品质特性评价[J]. 食品工业科技, 2019, 40(11): 70-78.
[7] 王军, 王忠合,李欣烟,等. 豆渣粉添加量和发酵对馒头营养特性和感官特性的影响[J]. 食品科技, 2016, 41(12): 104-108.
[8] TROIS A D, FIORE A, ROVIEUO G, et al. Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry [J]. Amino Acids, 2015, 47: 111-122.
[9] GÖKMEN V, SERPEN A, MOGOL B A. Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry[J]. Analytical and Bioanalytical Chemistry, 2012, 403(10): 2 915-2 922.
[10] HITHAMANI G, SRINIVASAN K. Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) [J]. Food Chemistry, 2014, 164: 55-62.
[11] 邓媛元, 汤琴, 张瑞芬, 等. 不同干燥方式对苦瓜营养与品质特性的影响[J]. 中国农业科学, 2017, 50(2): 362-371.
[12] 陈瑞娟, 毕金峰, 陈芹芹, 等. 不同干燥方式对胡萝卜粉品质的影响[J]. 食品科学, 2014, 35(11): 48-53.
[13] 张乐, 王赵改, 杨慧, 等. 不同干燥方法对板栗品质的影响[J]. 核农学报, 2016, 30(12): 2 363-2 372.
[14] 张然, 王晶, 张悦, 等. 不同产地芡实营养成分分析[J]. 粮油加工, 2010, 41(11): 68-71.
[15] 陈岑, 杨雯, 蔡国子, 等. 芡实粉对面包品质及淀粉消化性的影响[J]. 食品科技, 2018, 43(12): 179-185.
[16] SOONG Y Y, TAN S P, LEONG L P, et al. Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour [J]. Food Chemistry, 2014, 164(12): 462-469.
