无麸质藜麦蒸粗麦粉的工艺优化和营养分析：氨基酸和多酚特征
Process optimization and nutritional profiling of gluten-free quinoa-rice couscous: amino acid and polyphenol characterization.
摘要(中文译文)
藜麦（Chenopodium quinoa Willd.）因其卓越的营养特性而获得国际认可，但其在传统谷物基食品中的应用仍然有限。本研究采用D-最优响应面法开发并优化了一种藜麦-大米无麸质蒸粗麦粉（couscous），评估了藜麦添加水平（0-100%）、蒸制时间（10-30分钟）和加水量（350-450 ml/kg）对技术功能特性、近似组成、矿物质谱、生物活性化合物及颜色的影响。藜麦添加百分比是各响应指标中的主导因素，而蒸制时间和加水量则起次要调节作用。营养最优条件收敛于100%藜麦，加工参数为蒸制20分钟、加水量400 ml/kg。与商业小麦蒸粗麦粉和纯大米蒸粗麦粉相比，藜麦蒸粗麦粉表现出更强的持水力和持油力，钾含量高达五倍，铁含量高三倍，总酚含量高三倍。LC-MS/MS氨基酸推定谱分析在藜麦蒸粗麦粉中检测到20种氨基酸中的18-19种，而小麦蒸粗麦粉中为14种，大米蒸粗麦粉中为11种，其中支链氨基酸富集，并检测到赖氨酸——谷物蛋白的限制性氨基酸——其在大米蒸粗麦粉中未检出，在小麦蒸粗麦粉中仅以痕量水平存在。藜麦蒸粗麦粉的多酚多样性约为小麦蒸粗麦粉的五倍，包括仅存在于藜麦配方中的黄烷-3-醇、查尔酮和羟基肉桂酸。较高的藜麦水平使产品颜色变深，当添加水平超过75%时颜色趋于稳定。与以往关于替代谷物蒸粗麦粉的研究不同，本研究将工艺优化与氨基酸和多酚组成的LC-MS谱分析相结合，为无麸质藜麦-大米蒸粗麦粉的开发提供了集成框架。结果表明，藜麦基蒸粗麦粉为传统小麦蒸粗麦粉提供了一种营养更优的无麸质替代品，其加工条件能够保留原料的营养属性。
Abstract
Quinoa (Chenopodium quinoa Willd.) is internationally recognized for its exceptional nutritional profile, yet its incorporation into traditional cereal-based foods remains limited. This study developed and optimized a gluten-free couscous from quinoa and rice using D-optimal response surface methodology, evaluating the effects of quinoa fortification level (0-100%), steaming time (10-30min), and water volume (350-450 ml/kg) on techno-functional properties, proximate composition, mineral profile, bioactive compounds, and color. Quinoa fortification percentage was the dominant factor across the response set, while steaming time and water volume acted as secondary modulators. The nutritional optimum converged on 100% quinoa, with processing parameters of 20min steaming and 400 ml/kg water. Compared with commercial wheat couscous and rice-only couscous, quinoa couscous showed enhanced water-holding and oil-holding capacity, up to five-fold higher potassium, three-fold higher iron, and three-fold higher total phenolic content. LC-MS/MS amino acid putative profiling detected 18-19 of 20 amino acids in quinoa couscous versus 14 in wheat and 11 in rice couscous, with enrichment in branched-chain amino acids and detection of lysine, the limiting amino acid of cereal proteins, which was undetected in rice couscous and present only at trace levels in wheat couscous. Quinoa couscous exhibited around five-fold greater polyphenol diversity than wheat couscous, including flavan-3-ols, chalcones, and hydroxycinnamic acids exclusive to quinoa formulations. Higher quinoa levels darkened the product, with color stabilizing at fortification levels above 75%. Unlike previous work on alternative-grain couscous, this study combines process optimization with LC-MS profiling of amino acid and polyphenol composition, providing an integrated framework for gluten-free quinoa-rice couscous development. The results demonstrate that quinoa-based couscous provides a nutritionally superior, gluten-free alternative to conventional wheat couscous, with processing conditions that preserve the raw material's nutritional attributes.
如何引用
AMA
Khadija El Hazzam, Kawtar Bettat, Mohamed Louay Metougui, Didier Bazile, Manal Mhada. Process optimization and nutritional profiling of gluten-free quinoa-rice couscous: amino acid and polyphenol characterization.. Frontiers in nutrition. 2026; doi:10.3389/fnut.2026.1861043.
APA
Khadija El Hazzam, Kawtar Bettat, Mohamed Louay Metougui, Didier Bazile, Manal Mhada (2026). Process optimization and nutritional profiling of gluten-free quinoa-rice couscous: amino acid and polyphenol characterization.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1861043
GB/T 7714
Khadija El Hazzam, Kawtar Bettat, Mohamed Louay Metougui, Didier Bazile, Manal Mhada. Process optimization and nutritional profiling of gluten-free quinoa-rice couscous: amino acid and polyphenol characterization.[J]. Frontiers in nutrition, 2026 doi:10.3389/fnut.2026.1861043.
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