| Adlay（Coix lachryma-jobi L.）is a cultivar of Coix genus in the family Poaceae, which has beenused as food and medicine in China. Adzuki bean (Vigna angularis (Willd) Ohwi&Ohashi) is anannual herb of Ceratoropis subgenus, Vigna genus, in the family Leguminosae, which is one of the mostconsumed edible beans for Chinese. In recent years, the coarse cereals process industry has beendeveloped with the adjustment of cropping structure and escalation of diverse demand in the market.However, the delay of research on coarse cereals germplasm resources caused the lack of specialvarieties in coarse cereals processing, which has become a restriction of the development for coarsecereals industry. This study investigated the nutritional and functional components in coix seed andadzuki bean, optimized the extrusion process of coix seed, and also was of great significance inproviding germplasm resource information and basic data for coarse cereals puffed food. The maincontents are as follows:1. Nutritional and functional components determination and bioactivity evaluation of coix seed:Five main planting cultivars of coix were collected from Qiannan, Guizhou province. Nutritional(protein, fat, starch) and functional (polysaccharide, triterpene, flavones, coixendide) components of thecultivars were determined and the antioxidant and antidiabetic activities of the ethanol extract of coixseed were tested. The results were that: Qinglongyiyi showed the highest contents of total starch(66.51%), triterpene (1.53%) and coixendide (4.68%), with the second-highest protein content (17.68%).Additionally, the ethanol extract of Qinglongyiyi had the highest antioxidant (58.24μmol TE/g) andantidiabetic activity (29.54%DPPH radicals scavenging).2. Nutritional and functional components determination and cooking hardness evalution of adzukibean:140germplasm resources of adzuki bean were collected from different provinces in Northeast andNorth China. The contents of protein, total starch, resistant starch, cooking hardness were determinedand their correlations were analyzed. The results were that: The average content of resistant starch andcooking hardness were14.25%and150.72g, respectively. There was a significant negative correlationbetween total starch and resistant starch (-0.417**). Cooking hardness showed no significant correlationwith total starch or protein, but positive and significant correlation with resistant starch (0.181*). And12elite resources with resistant starch content>17.83%，9resources with cooking hardness <76.48gand2resources both with high resistant starch content and low cooking hardness were screenedrespectively by using the mean and standard deviation value (x±s) as the classicication criterion. Thescreened germplasm resources could be used for puffed food development.3. Optimization for the extrusion process of coix seed: The effect of extrusion paramaters aboutmoisture content in coix seed powder, extrusion temperature, and extrusion machine frequency on thecontent of coixendide was investigated. Response surface method was used to optimize the extrusionprocess. The optimum paramaters were as follows: moisture content in coix seed powder was15.5%,extrusion temperature was160℃, and extrusion machine frequency was20Hz. By using these parameters, the content of coixendide in puffed coix seed was3.074%.4. Formulation optimization of the coix seed nutrition powder: The formulation of coix seednutrition powder was studied by adding different contents of adzuki bean powder, cane sugar, and milkpowder. Response surface method was used to optimize the formulation. The sensory evaluation of thepowder was carried out via human sense (sight, smell, taste, and touch). The optimum formulation ofcoix nutrition powder was as follows: the additive amount was adzuki bean powder14.9%, cane sugar4.1%, and milk powder26.0%. By using this formulation, the score of sensory evaluation of the powderwas86.62. |
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