摘要
以鹰嘴豆为原料,研究150℃和200℃焙烤工艺对鹰嘴豆营养品质及风味的影响。结果表明,150℃焙烤不同时间对蛋白质、总多酚含量影响不大,而淀粉、总黄酮含量随焙烤时间变化而波动,其中总黄酮含量在150℃焙烤10 min时达到最高值2.29 mg/g;200℃焙烤不同时间对淀粉、蛋白质含量影响不大,而200℃焙烤60 min时总多酚含量明显增加至3.92 mg/g,总黄酮含量随焙烤时间延长整体呈现增加趋势;150℃和200℃焙烤30 min以后,粗脂肪及油酸(C18∶1)、亚油酸(C18∶2)等不饱和脂肪酸含量随焙烤时间延长呈明显降低趋势,而棕榈酸(C16∶0)、硬脂酸(C18∶0)等饱和脂肪酸的含量呈明显升高趋势。通过全二维气相色谱-飞行时间质谱分析,共鉴定出222种挥发性成分,不同焙烤条件会明显改变鹰嘴豆挥发性成分组成和含量,增加挥发性成分种类,其中,吡嗪类是鹰嘴豆中种类丰富、含量高的挥发性成分,其总体表现为150℃焙烤30 min或200℃焙烤10 min内呈现降低趋势,随后随着焙烤时间延长呈升高趋势。结果表明,不同焙烤工艺对鹰嘴豆营养品质及风味影响较大,低温短时间焙烤可以提升鹰嘴豆营养品质和风味。
The effects of baking treatment at 150℃and 200℃on the nutritional quality and flavor of chick⁃pea were studied.The results showed that baking at 150℃did not cause obvious changes in the content of pro⁃tein and total polyphenols and changed that of starch and total flavonoids,and the content of total flavonoids reached the peak of 2.29 mg/g after baking treatment at 150℃for 10 min.Baking at 200℃did not signifi⁃cantly change the content of starch and protein,while it obviously increased the total polyphenol content to 3.92 mg/g after 60 min treatment and the total flavonoid content over time.After chickpea was baked at 150℃and 200℃for 30-120 min,the content of crude fat,oleic acid(C18∶1),and linoleic acid(C18∶2)decreased,while that of palmitic acid(C16∶0)and stearic acid(C18∶0)increased.A total of 222 volatile compounds were detected by comprehensive two⁃dimensional gas chromatography⁃time of flight mass spectrometry(GC⁃GC⁃TOFMS).Baking at different conditions changed the profiles and content of volatile compounds and increased the number of volatile compounds.Pyrazines were the most abundant volatile components of chickpea,with the content first declining after baking at 150℃for 30 min or at 200℃for 10 min and then increasing over the baking time.In conclusion,baking treatment affected the nutritional quality and flavor of chickpea,and low⁃temperature short⁃time baking improved the nutritional quality and flavor of chickpea.
作者
杜玉杰
梁海娣
罗威
冯飞
DU Yujie;LIANG Haidi;LUO Wei;FENG Fei(Zhanjiang Preschool Education College,Zhanjiang 524084,Guangdong,China;College of Basic Education,Lingnan Normal University,Zhanjiang 524084,Guangdong,China;School of Cooking,Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《食品研究与开发》
CAS
2024年第12期50-58,共9页
Food Research and Development
基金
广东省普通高校特色创新类项目(2021KTSCX322、2022KTSCX350)
2024年度湛江幼儿师范专科学校科学研究项目(ZY24PYTD05)。
关键词
焙烤
鹰嘴豆
多酚
不饱和脂肪酸
营养品质
风味物质
baking
chickpea
polyphenol
unsaturated fatty acids
nutritional quality
flavor substance
