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中国精品科技期刊2020
黎露露,张健,陆伦维,等. 穇子营养成分、功能特性及开发利用研究进展[J]. 食品工业科技,2024,45(12):397−404. doi: 10.13386/j.issn1002-0306.2023080121.
引用本文: 黎露露,张健,陆伦维,等. 穇子营养成分、功能特性及开发利用研究进展[J]. 食品工业科技,2024,45(12):397−404. doi: 10.13386/j.issn1002-0306.2023080121.
LI Lulu, ZHANG Jian, LU Lunwei, et al. Research Progress of Nutritional Ingredients, Functional Properties and Development Utilization of Finger Millet of Finger Millet[J]. Science and Technology of Food Industry, 2024, 45(12): 397−404. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080121.
Citation: LI Lulu, ZHANG Jian, LU Lunwei, et al. Research Progress of Nutritional Ingredients, Functional Properties and Development Utilization of Finger Millet of Finger Millet[J]. Science and Technology of Food Industry, 2024, 45(12): 397−404. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080121.

穇子营养成分、功能特性及开发利用研究进展

Research Progress of Nutritional Ingredients, Functional Properties and Development Utilization of Finger Millet of Finger Millet

  • 摘要: 穇子(Eleusine coracana(L.)Gaertn.)是一种拥有丰富营养价值的药食同源谷物。穇子中营养成分主要包括淀粉、矿物质、氨基酸、膳食纤维、多酚类等物质,具有抗氧化、降血糖、改善肠道健康、降血压等功效。目前,穇子主要用于替代少量的面粉或其他杂粮制作成各种传统食品,产品单一,营养价值未能被充分利用。随着人们对食品营养和健康功能的追求,穇子功能特性逐渐被关注和利用,但对穇子功能特性应用研究仅处于试验阶段,尚未开发其功能性食品。本文主要对近年来穇子的营养和功能成分、功能特性以及产品开发研究现状进行综述,以期为穇子的深入研究及开发利用提供理论参考。

     

    Abstract: Finger millet (Eleusine coracana (L.) Gaertn.) is a medicinal and food homologous cereal that is rich in nutrients. The nutritional ingredients of finger millet mainly include starch, minerals, amino acids, dietary fiber and polyphenols, which have effects of anti-oxidation, lowering blood sugar, improving intestinal health and lowering blood pressure. At present, finger millet is mainly used to make various traditional foods with replacing a small amount of flour or other grains. The product is single and the nutritional value of finger millet cannot been fully utilized. The functional properties of finger millet are gradually noticed and utilized with the pursuit of food nutrition and health function. However, the research on the functional ingredients contained in finger millet is only at the experimental stage, and few functional products are developed. This review summarizes the nutritional and functional ingredients, functional properties and product development status of finger millet in recent years, and aims to provide a theoretical basis for the in-depth study and applications of finger millet.

     

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