食品科学2012，Vol.33Issue(9)：240-243,4.
黑色粮油营养羹的营养成分测定与评价
Determination and Evaluation of Nutritional Components in Black Cereal and Oil Paste
摘要
Abstract
Purpose： To determine and evaluate nutritional components of black cereal and oil paste made from black rice, black soybean and black sesame. Methods： A kind of paste was made from black rice, black soybean and black sesame through extruding, blending and grinding. Its nutritional components were also analyzed. Results： The contents of water, protein, fat, ash and insoluble dietary fibre in the paste were 4.92%, 24.81%, 18.84%, 2.84% and 2.43%, respectively. In addition, the amounts of vitamin BI, vitamin B2, vitamin E, calcium, sodium, potassium, magnesium, iron, zinc, manganese and copper in 100 g of paste sample were 98.65 ta g, 96.89 /a g, 6.98 rag, 207.14 mg, 86.62 mg, 702.03 mg, 119.13 mg, 9.04 mg, 2.09 mg, 1.66 mg and 0.588 mg, respectively. The contents of lead and arsenic in 1000 g of past sample were lower than 0.3 mg and 0.2 mg, respectively. The contents of essential amino acids （EAA） and non-essential amino acids （NEAA） per 100 g of protein were 8.94 g and 15.63 g, respectively and the content of total amino acids （TAA） was 24.57 g. The amino acid score （AAS）, chemical score （CS） and essential amino acid index （EAAI） were 1.02, 0.65 and 78.77, respectively. Moreover, the EAA/TAA and EAA/NEAA were 36.39% and 57.20%, respectively. Conclusion： Black cereal and oil paste has balanced nutrition and reasonable formula.关键词
黑色粮油/营养羹/营养成分/氨基酸评分Key words
black cereal and oil food/nutritional paste/nutritional composition/amino acid score (AAS)分类
轻工纺织引用本文复制引用
邓媛元,魏振承,池建伟,张雁,唐小俊,张瑞芬..黑色粮油营养羹的营养成分测定与评价[J].食品科学,2012,33(9):240-243,4.基金项目
广东省国际合作项目 （）
广东省重大科技专项 （）
