| Quinoa,an ancient and mysterious whole-nutrient fake cereal,is the only source of food for humans.Quinoa is rich in high-quality protein and polyunsaturated fats,as well as a variety of amino acids,trace elements and antioxidant active substances required by the human body.Quinoa is also a natural gluten-free food,which can effectively help patients with celiac disease and provide them with all the nutrients that the body needs to prevent malnutrition.Quinoa meets the requirements of promoting a healthy diet now,and can prevent diseases such as high blood pressure,high blood lipids,and high blood sugar.Therefore,the consumption and processing of quinoa have been gradually attracted people's attention.In this study,white quinoa in Chaoyang,Liaoning was used as the main raw material.By analyzing the characteristics of the varieties,quinoa was processed by pulverization and fermentation,and the effects of nutritional content,quality and digestion and absorption of quinoa were investigated.And by measuring its nutritional composition,functional characteristics,physical characteristics and antioxidant activity,in order to carry out an in-depth study of Liaoning white quinoa varieties,in order to facilitate the future development and application of Liaoning Chaoyang quinoa.The results show that compared with the high-quality varieties of Qinghai tricolor quinoa,Liaoning white quinoa has a slightly lower protein content of 7.69%,a higher fat content of 6.89%,and other contents were slightly different.Due to differences in varieties and growing areas,the content of polyphenols and flavonoids in white quinoa is low.Mineral elements were rich in calcium,iron,copper,and zinc,so Liaoning white quinoa can be used as a raw material for functional food development.From the point of view of food processing,although the white quinoa has good transparency andthermal stability,the regenerative value of white quinoa was 774.33 cP,which is easy to age,so the choice of processing method is very important.Through conventional pulverization and ultra-micro pulverization,the quinoa was processed and analyzed.It was found that the effect of different pulverization methods on quinoa was different,especially the effect on the bioactive substances in quinoa.The flavonoid content was4.04 mg / g,which even directly affects its antioxidant capacity.The research found that the ultrafinely crushed quinoa powder has better free radical scavenging ability.The DPPH free radical scavenging rates of polyphenols and flavones were 77.29% and86.07%,and the ABTS free radical scavenging rates of polyphenol and flavones were89.31% and 80.98%,respectively.In addition,the ultrafinely crushed quinoa powder can better protect and release the quinoa nutrients,and have better physical and processing characteristics.After three fermentation treatments of yeast,lactic acid bacteria and compound bacteria,the yeast fermentation of quinoa dough have better properties and texture parameters.Compared with lactic acid bacteria dough,yeast effectively improves the properties and texture parameters of compound bacteria dough.It has also changed.Through the analysis of the antioxidant activity,the difference in the antioxidant activity of total phenol and flavonoids from fermented doughs with different bacterial agents was analyzed and compared.It was found that the compound bacterial dough have better antioxidant activity,of which the DPPH free radical scavenging rate was the highest at 95.62%. |
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