Effects of Segmented Heating Processes on Nutritional and Functional Components in Adlay

doi:10.7506/spkx1002-6630-201405016

Abstract

Abstract:

The snack food made from puffed adlay was processed by four procedures including steaming, drying, puffingand frying. The dynamic changes in the nutritional and functional components during these procedures were analyzed andcompared. The results showed that the nutritional and functional components of adlay were gradually decreased during thesegmented heating processes (P ＜ 0.05). Puffing had the greatest impact on the nutritional and functional components ofadlay. The loss of nutrients such as protein, fat, starch, crude fiber and carbohydrate was significantly larger in polishedadlay than in unpolished adlay during the segmented heating processes (P ＜ 0.05). The loss ratios of flavonoids and coixester in unpolished adlay products were 19.39% and 10.12% lower than in polished adlay products, respectively. Therefore,unpolished adlay has higher nutritional and functional value.

Key words: adlay, steaming, puffing, frying, nutritional and functional components

SHANG Shan, QIN Li-kang, YANG Xian-long, LI Bin-qin. Effects of Segmented Heating Processes on Nutritional and Functional Components in Adlay[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405016.

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Effects of Segmented Heating Processes on Nutritional and Functional Components in Adlay

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