Study On Nutritional Characteristics And Application Of Green Wheat Kernel

This study in different harvest time of green ear of wheat as raw material,explore the nutrient change of different time green wheat kernel crop,chosen the most nutritious green wheat kernel samples,and through the static green wheat kernel in vitro digestion model research the change of the polyphenols in the digestive process,to explore the nutrition characteristics of green wheat kernel,finally add green wheat kernel ground into a paste,into the flour products,aims to provide theoretical basis for the development and utilization of green wheat kernel,the main results were as follows:The dietary fiber content of green wheat kernel showed a decreasing trend at the grain filling stage,while the starch accumulation gradually increased,and the dry matter accumulation basically reached the maximum on the 20 th day after flowering.At the same time,the content of polyphenols in green wheat kernel reached the maximum,and the antioxidant activity of polyphenols in green wheat kernel was consistent with the change trend of polyphenols content.The contents of protein,starch,polyphenols and trace elements such as iron,zinc and selenium were observed,the trace elements were related to the accumulation process.By comparing the contents of nutrients,polyphenols and phytic acid in each green wheat kernel sample,the green wheat kernel harvested on the 20 th day after flowering was selected for further study.The selected samples were digested in vitro,and the polyphenols were extracted and measured at each stage of the digestion process.The results showed that the content of polyphenols detected was the highest and the corresponding antioxidant activity was also the strongest after intestinal digestion for 180 min.The bioavailability of phenolic acid and flavonoids were 30.94% and 20.50%,and the bioaccessibility was 15.76% and 9.31%,respectively.The results indicated that a large part of polyphenols were not released in the process of in vitro digestion of green wheat kernel.The rheological properties of dough and the gelatinization properties of starch were measured by adding green wheat kernel paste into flour.With the increase of the amount of green wheat kernel paste,the results showed that the value of C4/C3,which indicated the cooking properties of dough,decreased,the stability time of dough shortened,the gelatinization temperature increased,and the peak viscosity,minimum viscosity and final viscosity also decreased significantly.The cooking,texture and tensile properties of green wheat kernel noodles were determined.The results showed that the cooking loss rate increased and the water absorption rate of dry matter decreased with the increase of the amount of green wheat kernel.The hardness of noodles with the addition of green wheat kernel is higher than that without the addition of green wheat kernel.When the addition of green wheat kernel is less than 20%,the elasticity of noodles is less affected.When the addition of green wheat kernel is 15%,the tensile strength and breaking distance of noodles are the largest.The tensile fracture distance becomes smaller with increasing the addition amount of green wheat kernel.The maximum tensile strength of noodles added with green wheat kernel had no significant change compared with those without.According to the sensory evaluation of green wheat kernel noodles,the noodles with the highest total score of sensory evaluation were obtained when the addition amount of green wheat kernel was 10%.