龙爪茅子粉在苏丹薄饼产品中的研究和应用
发布时间：2022-12-22 02:20
龙爪茅子是一种野生的谷物类粮食,在一些非洲国家（如苏丹和乍得）作为饥荒时期的食物。龙爪茅子粉（KSF）是碳水化合物,蛋白质和某些植物化学物质的来源。本文对龙爪茅子的最佳预处理方法进行了研究,以实现龙爪茅子较高的营养价值和抗氧化活性。此外,本文还利用龙爪茅子粉制作了苏丹薄饼,并对该产品的活性物质的生物利用度进行了研究。首先,本文对用不同预处理方法（漂烫、焙烤、蒸煮、发酵、籽粒发芽、浸泡）制备的KSF的近似成分、氨基酸、糖类、矿物质和维生素含量进行了研究。研究结果表明,龙爪茅子的纯度指数、含水量、千粒重和体积密度分别为78%,9.9%,0.25 g（4000粒/g）和1.23 g/m L。研究结果还表明,在不同的预处理方法中,发酵处理使蛋白质含量和吸水率分别提高了7.32%和7.77%,并且提高了KSF的光泽然,而体积密度降低了15.5%。仅籽粒发芽处理可提高水溶性维生素（维生素C和B族维生素）含量,并且籽粒发芽处理使赖氨酸含量增加了4.48%。钙（Ca）是所有KSF预处理样品中的含量最高的矿物质,其中焙烤处理后的样品中Ca含量最高。通过对各种预处理方法的比较,研究发现发酵处理可以改善龙爪...
【文章页数】：142 页
【学位级别】：博士
【文章目录】：
Acknowledgement
Dedication
List of Abbreviations
Abstract
摘要
CHAPTER ONE GENERAL INTRODUCTION AND LITERATURE REVIEW
1.1.Introduction
1.2.Literature Review
1.2.1.Koreeb (Dactyloctenium aegyptium) (L) Beauv.
1.2.2.Botanical description
1.2.3.Morphology of Dactyloctenium aegyptium seeds
1.2.4.Taxonomy and Nomenclature of Dactyloctenium aegyptium
1.2.5.Distribution
1.2.6.Traditional uses of koreeb herb
1.2.7.Traditional uses of koreeb seeds
1.2.8.Fermentation
1.2.8.1.Rheology of fermented dough
1.2.8.2.Thermal Analysis(Gelatinization Properties)
1.2.9.Cereal grains fermented foods:
1.2.10.Kisra bread preparation
1.2.10.1.The nutritional aspects of Kisra
1.2.11.Chemical Composition of Grass Seeds
1.2.11.1.Minerals content of Grass Seeds
1.2.11.2.Factors influencing the bioavailability of iron and zinc
1.2.12.Natural antioxidants
1.2.13.Antioxidants and health
1.3.Significance of the research topic
1.4.Objectives of the research
1.4.1.The general objectives of this study were
1.4.2.The specific objectives of this study were
1.5.References
CHAPTER TWO EFFECT OF PREPROCESSING METHODS ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF KOREEB(Dactyloctenium aegyptium)SEEDS
2.1.Introduction
2.2.Materials and methods
2.2.1.Food material
2.2.2.Processing treatments of koreeb seeds
2.2.3.Methods
2.3.Results and discussion
2.3.1.Chemical analysis
2.3.2.Amino acid compositions
2.3.3.Mineral elements
2.3.4.Vitamins content
2.3.5.Physical analysis
2.3.6.Antioxidant properties
2.4.Conclusion
2.5.References
CHAPTER THREE EFFECTS OF FERMENTATION TIME ON RHEOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF KOREEB(Dactyloctenium aegyptium)SEED FLOUR DOUGH AND KISRA BREAD
3.1.Introduction
3.2.Materials and methods
3.2.1.Physical characteristics of seeds
3.2.2.Preparation of Kisra bread
3.2.3.p H Measurements
3.2.4.Titratable Acidity
3.2.5.Analysis of metabolites
3.2.6.Rheological properties
3.2.7.Thermal properties
3.2.8.X-ray diffraction(XRD)
3.2.9.Chemical composition
3.2.10.In vitro protein digestibility(IVPD)
3.2.11.Color properties of Kisra bread
3.2.12.Sensory evaluation
3.2.13.Statistical analysis
3.3.Results and discussion
3.3.1.Physical Characteristics of Seeds
3.3.2.p H and titratable acidity(TTA)
3.3.3.Soluble sugars
3.3.4.Organic acids concentration during fermentation time
3.3.5.Rheological properties
3.3.6.Thermal properties
3.3.7.X-ray diffraction(XRD)
3.3.8.Proximate composition and IVPD of kisra bread
3.3.9.Color properties of Kisra bread
3.3.10.Sensory evaluation
3.4.Conclusion
3.5.References
CHAPTER FOUR THE EFFECT OF FERMENTATION TIME ON IN VITRO BIOAVAILABILITY OF IRON,ZINC,AND CALCIUM OF KISRA BREAD PRODUCED FROM KOREEB(Dactyloctenium aegyptium)SEEDS FLOUR
4.1.Introduction
4.2.Materials and methods
4.2.1.Plant materials and sample preparation
4.2.2.Dry matter and p H determination
4.2.3.Estimation of PA,OA,and tannins
4.2.4.Estimation of total Fe,Zn and Ca
4.2.5.Bioavailability of Fe,Zn and Ca
4.2.6.Estimation of the molar ratio of PA or OA/mineral
4.2.7.Statistical analysis
4.3.Results and discussion
4.3.1.Estimation of p H and dry matter contents
4.3.2.Phytic acid,OA,and tannins content
4.3.3.Total Fe,Zn and Ca
4.3.4.Bioavailability of Fe,Zn,and Ca
4.3.5.The molar ratios of PA/Fe,PA/Zn,PA/Ca and OA/Ca
4.3.6.Pearson's correlation
4.4.Conclusions
4.5.References
CHAPTER FIVE INFLUENCE OF SIMULATED IN VITRO DIGESTION ON BIOAVAILABILITY OF ANTIOXIDANT FROM KOREEB(Dactyloctenium aegyptium)SEEDS KISRA BREAD ENRICHED WITH APPLE POMACE FLOUR
5.1.Introduction
5.2.Materials and methods
5.2.1.Preparation of koreeb seeds flour
5.2.2.Preparation of apple pomace flour(APF)
5.2.3.Chemicals and reagents
5.2.4.Kisra bread making and sample preparation
5.2.5.Sensory evaluation
5.2.6.Color parameter
5.2.7.Functional properties
5.2.8.Extracts preparation
5.2.9.In vitro digestion and absorption
5.2.10.Total phenolic content(TPC)
5.2.11.Antioxidant activities
5.2.12.Theoretical approach
5.2.13.Statistical analysis
5.3.Results and discussion
5.3.1.Sensory analysis
5.3.2.Water solubility index
5.3.3.Water absorption index(WAI)
5.3.4.Color characteristic
5.3.5.Phenolic compounds analysis
5.3.6.Antioxidants potential study
5.3.7.Antioxidant fortification factors
5.4.Conclusion
5.5.References
CHAPTER SIX EFFECT OF EXTRACTION CONDITIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF KOREEB(Dactyloctenium aegyptium)SEEDS FLOUR
6.1.Introduction
6.2.Material and methods
6.2.1.Plant material
6.2.2.Reagents
6.2.3.Preparation of extracts
6.2.4.Experimental design for extraction of phenolic compounds
6.2.5.Analytical methods
6.3.Statistical analysis
6.4.Results and discussion
6.4.1.Solvent extraction
6.4.2.Methanol to sample ratio evaluation
6.4.3.Solvent Acidity evaluation
6.4.4 Extraction time evaluation
6.4.5.Extraction temperature evaluation
6.4.6.Pearson correlation analysis
6.4.7 Phenolic compounds analysis
6.5.Conclusion
6.6 References
CHAPTER SEVEN General Conclusions and Recommendations
7.1.General conclusions
7.2.Recommendations
7.3.Key innovations
List of Publications
本文编号：3723247
【文章页数】：142 页
【学位级别】：博士
【文章目录】：
Acknowledgement
Dedication
List of Abbreviations
Abstract
摘要
CHAPTER ONE GENERAL INTRODUCTION AND LITERATURE REVIEW
1.1.Introduction
1.2.Literature Review
1.2.1.Koreeb (Dactyloctenium aegyptium) (L) Beauv.
1.2.2.Botanical description
1.2.3.Morphology of Dactyloctenium aegyptium seeds
1.2.4.Taxonomy and Nomenclature of Dactyloctenium aegyptium
1.2.5.Distribution
1.2.6.Traditional uses of koreeb herb
1.2.7.Traditional uses of koreeb seeds
1.2.8.Fermentation
1.2.8.1.Rheology of fermented dough
1.2.8.2.Thermal Analysis(Gelatinization Properties)
1.2.9.Cereal grains fermented foods:
1.2.10.Kisra bread preparation
1.2.10.1.The nutritional aspects of Kisra
1.2.11.Chemical Composition of Grass Seeds
1.2.11.1.Minerals content of Grass Seeds
1.2.11.2.Factors influencing the bioavailability of iron and zinc
1.2.12.Natural antioxidants
1.2.13.Antioxidants and health
1.3.Significance of the research topic
1.4.Objectives of the research
1.4.1.The general objectives of this study were
1.4.2.The specific objectives of this study were
1.5.References
CHAPTER TWO EFFECT OF PREPROCESSING METHODS ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF KOREEB(Dactyloctenium aegyptium)SEEDS
2.1.Introduction
2.2.Materials and methods
2.2.1.Food material
2.2.2.Processing treatments of koreeb seeds
2.2.3.Methods
2.3.Results and discussion
2.3.1.Chemical analysis
2.3.2.Amino acid compositions
2.3.3.Mineral elements
2.3.4.Vitamins content
2.3.5.Physical analysis
2.3.6.Antioxidant properties
2.4.Conclusion
2.5.References
CHAPTER THREE EFFECTS OF FERMENTATION TIME ON RHEOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF KOREEB(Dactyloctenium aegyptium)SEED FLOUR DOUGH AND KISRA BREAD
3.1.Introduction
3.2.Materials and methods
3.2.1.Physical characteristics of seeds
3.2.2.Preparation of Kisra bread
3.2.3.p H Measurements
3.2.4.Titratable Acidity
3.2.5.Analysis of metabolites
3.2.6.Rheological properties
3.2.7.Thermal properties
3.2.8.X-ray diffraction(XRD)
3.2.9.Chemical composition
3.2.10.In vitro protein digestibility(IVPD)
3.2.11.Color properties of Kisra bread
3.2.12.Sensory evaluation
3.2.13.Statistical analysis
3.3.Results and discussion
3.3.1.Physical Characteristics of Seeds
3.3.2.p H and titratable acidity(TTA)
3.3.3.Soluble sugars
3.3.4.Organic acids concentration during fermentation time
3.3.5.Rheological properties
3.3.6.Thermal properties
3.3.7.X-ray diffraction(XRD)
3.3.8.Proximate composition and IVPD of kisra bread
3.3.9.Color properties of Kisra bread
3.3.10.Sensory evaluation
3.4.Conclusion
3.5.References
CHAPTER FOUR THE EFFECT OF FERMENTATION TIME ON IN VITRO BIOAVAILABILITY OF IRON,ZINC,AND CALCIUM OF KISRA BREAD PRODUCED FROM KOREEB(Dactyloctenium aegyptium)SEEDS FLOUR
4.1.Introduction
4.2.Materials and methods
4.2.1.Plant materials and sample preparation
4.2.2.Dry matter and p H determination
4.2.3.Estimation of PA,OA,and tannins
4.2.4.Estimation of total Fe,Zn and Ca
4.2.5.Bioavailability of Fe,Zn and Ca
4.2.6.Estimation of the molar ratio of PA or OA/mineral
4.2.7.Statistical analysis
4.3.Results and discussion
4.3.1.Estimation of p H and dry matter contents
4.3.2.Phytic acid,OA,and tannins content
4.3.3.Total Fe,Zn and Ca
4.3.4.Bioavailability of Fe,Zn,and Ca
4.3.5.The molar ratios of PA/Fe,PA/Zn,PA/Ca and OA/Ca
4.3.6.Pearson's correlation
4.4.Conclusions
4.5.References
CHAPTER FIVE INFLUENCE OF SIMULATED IN VITRO DIGESTION ON BIOAVAILABILITY OF ANTIOXIDANT FROM KOREEB(Dactyloctenium aegyptium)SEEDS KISRA BREAD ENRICHED WITH APPLE POMACE FLOUR
5.1.Introduction
5.2.Materials and methods
5.2.1.Preparation of koreeb seeds flour
5.2.2.Preparation of apple pomace flour(APF)
5.2.3.Chemicals and reagents
5.2.4.Kisra bread making and sample preparation
5.2.5.Sensory evaluation
5.2.6.Color parameter
5.2.7.Functional properties
5.2.8.Extracts preparation
5.2.9.In vitro digestion and absorption
5.2.10.Total phenolic content(TPC)
5.2.11.Antioxidant activities
5.2.12.Theoretical approach
5.2.13.Statistical analysis
5.3.Results and discussion
5.3.1.Sensory analysis
5.3.2.Water solubility index
5.3.3.Water absorption index(WAI)
5.3.4.Color characteristic
5.3.5.Phenolic compounds analysis
5.3.6.Antioxidants potential study
5.3.7.Antioxidant fortification factors
5.4.Conclusion
5.5.References
CHAPTER SIX EFFECT OF EXTRACTION CONDITIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF KOREEB(Dactyloctenium aegyptium)SEEDS FLOUR
6.1.Introduction
6.2.Material and methods
6.2.1.Plant material
6.2.2.Reagents
6.2.3.Preparation of extracts
6.2.4.Experimental design for extraction of phenolic compounds
6.2.5.Analytical methods
6.3.Statistical analysis
6.4.Results and discussion
6.4.1.Solvent extraction
6.4.2.Methanol to sample ratio evaluation
6.4.3.Solvent Acidity evaluation
6.4.4 Extraction time evaluation
6.4.5.Extraction temperature evaluation
6.4.6.Pearson correlation analysis
6.4.7 Phenolic compounds analysis
6.5.Conclusion
6.6 References
CHAPTER SEVEN General Conclusions and Recommendations
7.1.General conclusions
7.2.Recommendations
7.3.Key innovations
List of Publications
本文编号：3723247
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