【摘要】 以藜麦为原料，研究煮制工艺对藜麦全谷物粥口感及功能性质的影响。结果表明：最佳煮制工艺条件为料液比1∶15(g/mL)、煮制时间35 min、pH 8.0,在此工艺条件下感官评分为93.1;藜麦全谷物粥中多酚和黄酮含量分别为4.998、18.23μg/g, DPPH·清除率为74.0%,结晶度为0.73%。更多还原

【Abstract】 Taking quinoa as material, the effect of cooking process on the taste and functional properties of quinoa whole grain porridge was studied. The results showed that the optimum process conditions were the material liquid ratio 1 ∶15(g/mL), cooking time 35 min, pH 8.0. Under these conditions, the sensory score of quinoa whole grain porridge was 93.1, the polyphenol content was 4.998 μg/g, the flavonoids content was 18.23 μg/g, the DPPH·scavenging rate was 74.0 % and crystallinity was 0.73 %.更多还原