期刊论文

中文

食品科技

1005-9989

2016

41

8

165-169

10.13684/j.cnki.spkj.2016.08.040

公益性行业“农业”科研专项（201503001-2） 中国农业科学院基本科研业务费预算增量项目（2014ZL009）.

本校为第一机构

以5种不同配方的高膳食纤维营养复配米和普通大米为研究对象,分析比较了其基本营养成分、膳食纤维、矿物质等和氨基酸含量及组成,并对其营养价值进行了评价。结果表明:5种复配米中的总膳食纤维、可溶性膳食纤维和矿物质均高于普通大米,氨基酸组成更加合理;5种营养复配米中的脂肪、蛋白质含量显著低于普通大米,可满足特殊人群对低蛋白、低脂肪的饮食需求。因此与普通大米相比,研究的高膳食纤维营养复配米更适合肥胖症和易便秘的人群食用。

In order to evaluate the nutritional value between five different nutrition fortified rice with dietary fiber and normal rice, the basic nutritional components, dietary fiber, minerals, and amino acid compositions and content were measured. The results showed that the contents of total dietary fiber, soluble dietary fiber and minerals were higher, and the amino acid compositions were mire reasonable in the nutrition fortified rice than those in normal rice. The contents of fat and protein in five different nutrition fortified rice were lower than normal rice, so the nutrition fortified rice co...