Analysis Of Nutritional Quality Of Tartary Buckwheat Rice And Development Of Fermented Tartary Buckwheat Rice

Tartary buckwheat is rich in high-quality protein,unsaturated fat acid,flavonoids and other nutritional and functional ingredients,and has been considered as a food treasure for both food and medicine since ancient times.Rice is the most important form of food on the Chinese national dining table,which is very in line with the eating habits of the people.But currently,most of the tartary buckwheat on the market is in a rough processing state,and there are very few nutritious and delicious tartary buckwheat.Therefore,this paper will take the popularization of tartary buckwheat rice products as the starting point,and conduct a preliminary study on the nutritional quality and sensory evaluation of commercially available tartary buckwheat rice.Through comprehensive evaluation and analysis,the optimal commercially available tartary buckwheat rice variety will be selected.Based on this,the development of fermented tartary buckwheat rice will be carried out,with the response values of the two unique active components of tartary buckwheat rice,total polyphenols and total flavonoids,to obtain the optimal fermented tartary buckwheat plan,Produce fermented buckwheat with improved quality and explore the internal causes of its formation,providing a theoretical basis for the application of buckwheat and the development of popular buckwheat food,enriching and developing the ways and methods for the development of buckwheat.The main results are as follows:1.Taking different commercially available tartary buckwheat rice as the research object,a comprehensive quality inspection was conducted on the appearance,color,shape and size,cooking characteristics,starch determination,antioxidant properties,and texture characteristics of commercially available tartary buckwheat rice.The results showed that there were significant differences in the 15 indicators of L^*value,a^*value,b^*value,△E^*,water absorption rate,amylose,branched chain starch,swelling rate,ABTS free radical scavenging ability,hardness,elasticity,adhesion,viscosity,chewiness,and resilience（rebound）among the selected tartary buckwheat grains.The expression of the comprehensive evaluation function K for the quality of tartary buckwheat grains established through principal component analysis is:K=0.5324K₁+0.1904K₂+0.0908K₃,Select Sample No.12 as the best commercially available buckwheat variety.2.Using the total flavonoid and total polyphenol contents as response values,the effects of fermentation temperature,fermentation time,and inoculation amount on the active substances of tartary buckwheat rice were investigated,and the process optimization parameters for improving the active ingredients of tartary buckwheat rice by two strains of fermentation were obtained.The optimal fermentation process plan for the fermentation of tartary buckwheat rice with the response value of total polyphenol content is as follows:fermentation time is 3 days,fermentation temperature is 28℃,and inoculation amount is3.60%;The optimal fermentation process plan with total flavonoid content as the response value is:fermentation time is 4 days,fermentation temperature is 28℃,and inoculation amount is 2.40%.In the fermentation of tartary buckwheat rice by Aspergillus oryzae,the optimal fermentation process plans with total flavonoid and total polyphenol content as response values are:fermentation time is 4 days,fermentation temperature is 28℃,and inoculation amount is 2.40%.3.Based on the internal structural changes,the material basis for the formation of fermented tartary buckwheat was explored.The results showed that in terms of microstructure,the tartary buckwheat fermented by Aspergillus oryzae and Pseudomonas aeruginosa had a rougher texture than the unfermented pure tartary buckwheat,and the degree of crystallization difference was greater than that of pure tartary buckwheat.In terms of color,the two fermented buckwheat varieties have a darker color than the unfermented buckwheat varieties.In terms of flavor substances,the changes in the taste of fermented buckwheat rice are mainly due to changes in saltiness and bitterness.In terms of volatile components,the alcohol,furan,sulfur,and acid substances in the fermented rice by Aspergillus oryzae are higher than those in the fermented rice by Aspergillus oryzae...