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The Analysis of Coix Seed Nutrients and the Comperhensive Utilization of Defatty Coix Seed

Author: BaoChunYan
Tutor: XiaoXiaoNian
School: Nanchang University
Course: Nutrition and Food Hygiene
Keywords: Fried with bran Yiyiren γ-aminobutyric acid Skim Yiyiren Milk drinks Starch
CLC: R151
Type: Master's thesis
Year: 2011
Downloads: 122
Quote: 0
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Abstract


Coix seed in the main nutrients before and after bran fried the papers, the determination of the content of γ-aminobutyric acid Yiyiren effective active ingredients, comparative study the Yiyiren starch nature to explore the comprehensive of the skim Yiyiren the use, i.e., enzymatic skim Coix Coix milk beverage was prepared simultaneously recovered Yiyiren starch. 1. Of major nutrients around the Yiyiren fried with bran change Yiyiren protein content of 18.31%, the fat content of 5.61%, 5.28% polysaccharide content; fried with bran after the Yiyiren of the protein content of 15.75%, fat content 4.84%, the polysaccharide content of 3.81%, bran in the rear Yiyiren of fried major nutrients there is a certain loss. 2. Coix seed of γ-aminobutyric acid content determined by high performance liquid chromatography, the experimental results: the average content of γ-aminobutyric acid in Yiyiren 20.8mg/100g. Comparative study the Yiyiren starch nature Yiyiren starch granules multi presented for spherical and oval, compared with corn, sweet potato starch granules slightly larger, the skim not skim Yiyiren starch in the form of no difference; Coix seed starch paste viscosity with the increase of shear rate declined rapidly, that its shear resistance, better shear resistance of the corn starch paste and sweet potato starch paste; largest transparency of of skim Yiyiren starch paste as skim Yiyiren starch paste, but little difference between the two small, corn and sweet potato starch paste transparency; Yiyiren starch paste is more difficult retrogradation retrogradation of corn and sweet potato starch paste is easier; Yiyiren good freeze-thaw stability of starch paste, poor freeze-thaw stability of sweet potato and corn starch paste; compared with corn starch and sweet potato starch blue value, blue value of the minimum Yiyiren starch; the Yiyiren starch than corn starch and sweet potato starch is easier to digest, its digestibility up to 95%; the skim Yiyiren the starch and the not skim Yiyiren the starch nature is basically the same, only the starch paste is the transparency slightly different: the skim Yiyiren transparency starch paste is slightly larger than the not skim Yiyiren the starch paste. 4. Determined by sensory evaluation experiments and stability experiments the Yiyiren milk drinks recipe: the maltodextrin of 1.2% o stevioside, 2%, 6%, whole milk powder, 0.6% oCMC, 92.82% Yiyiren enzymatic hydrolyzate of The milk drinks obtained Yiyiren is milky white, nutrient-rich, sweet and modest, excellent taste, good stability, and has the of Coix seed meters flavor and milk milk flavor.

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CLC: > Medicine, health > Preventive Medicine,Health > Nutrition, hygiene,food hygiene > Nutrition
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