| Coix seed belonging to Gramineae Coix is dry mature seed of Coix lacryma-jobi L.,is one of traditional Chinese medicinal and edible resources.The modern research shows that coix seed contains coixenolide,polysaccharides,flavonoids,triterpenoids,coixol and other several active substances,has various pharmacological actions on anti-tumor,anti-inflammatory and reduction of blood glucose and lipid and so on.Walnut cake is one kind of traditional Chinese Han nationality snacks,which is dry,crisp,fragile and sweet,people in the South and North are good for eating,but it is liable to cause obesity or even cardiovascular disease because of long-term consumption of high content of fat,sugar and calories,in order to meet the growing demand of consumers of nutritional and healthy food product,in the background of emphasizing both food individuation and nutrition,transformation of nutritional and functional walnut cake has become an inevitable trend.This paper uses the coix seed to make a new walnut cake product,optimizes its formula and baking technology and be compared with ordinary walnut cake,researches quality keeping of coix walnut cake and establish the prediction shelf life model,simulates oral,gastrointestinal digestion process and ascertains the effect of simulating digestion on active substances content and antioxidant capacity of coix walnut cake,so as to provide a reference for the development of new type of nutritional and functional baking food,provide a reference for development direction of the deep processing of coix seed.The main conclusions of this study are as follows.(1)Through the single factor and response surface optimization analysis to obtain the best formula for coix walnut cake is coix seed powder 30.18 g,low gluten flour 69.82 g,sugar powder 22.05 g,corn oil 40.68 g,baking powder 0.66 g,egg 25 g,salt 1 g.on this basis,further optimizing baking technology is baking temperature(surface / bottom)190/170 C,baking time 18 min,standing time 5min,dough size 25 g.Coix walnut cake is sweet and crisp with these above-mentioned productionconditions,has uniform color of dark wheat yellow and strong aroma and fragrance,cross-sectional structure is fine and uniform,split share is homogeneous.(2)In the aspect of nutritional quality,moisture,protein and ash content of coix walnut cake are significantly higher than the normal walnut cake,total sugar and fat content are significantly reduced,flavonoids,triterpenoids,polysaccharide and coix ester content respectively are 0.427,0.108,0.043,1.042 mg/g,while the other two samples are not detected,though there is a small quantity of loss of active substances,the overall contents keep well;in the aspect of color and texture,coix walnut cake improves significantly compared with the two control groups,brightness value,yellow value,brittleness and elasticity are increased,red value and hardness are reduced,so coix walnut cake is more crisp but not sticky;in the aspect of flavor,flavor subtances of coix walnut cake and self-making sample mainly come from the aldehyde,total centents are 17.446% and 8.057% respectively,flavor subtances of sales sample mainly come from the esters,total content is 11.872%;in the aspect of quality standard,determination results of physicochemical and microbial indexes of three kinds of walnut cake samples are in line with the corresponding national standards.(3)In constant temperature storage conditions with 38.5±1?,obtaining the best optimizing combination of antioxidants are VE oil 8.75mg/100 g,tea polyphenols8.75mg/100 g and BHA 5.0mg/100g;through the study of no packaging,PET0.06 mm simple and vacuum packaging,PET 0.12 mm simple and vacuum packaging,the results shows that the best packaging for coix walnut cake is PET0.12 mm vacuum packaging;the higher the temperature is,the faster the rate of oil rancidity,the worse the storage time of coix walnut cake,with four different temperatures,POV as the object of establishing prediction shelf life model of Coix walnut cake,the shelf life model formula is ,verifying the accuracy of the prediction formula under different temperature conditions,the higher the temperature,the greater the error.(4)After the simulation of oral and gastrointestinal digestion,the content of flavonoid,triterpenoids and total phenol in each stage respectively are in 0.073~0.161mg/g,0.077~1.809mg/g 0.205~0.411 mg/g range fluctuations,although the release amount increases,the absorption rate is still low;coix walnut cake after simulation digestion,DPPH radical scavenging rate,hydroxyl radical scavenging rate and total reducing ability respectively increase by 17.712~81.3%,8.434~35.341% and0.031~0.11 compared with the ethanol extract,DPPH free radical and hydroxyl free There is a significant correlation between DPPH radical scavenging capacity,hydroxyl radical scavenging capacity and flavonoids,and the total reducing ability is significantly correlated with total phenolic content. |
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