摘要
为探究紫薯全粉对馒头品质及营养特性的影响,文章研究了不同紫薯全粉添加量对混合粉质特性、面团水分分布以及馒头质构特性、色泽、比容、体外消化特性和抗氧化特性的影响。实验结果表明,随着紫薯全粉添加量的增加,紫薯-小麦混合面团的粉质指数从74下降至32,吸水率上升了19.2%;面团中强结合水含量呈上升趋势,弱结合水与自由水含量呈先下降后上升的趋势,馒头的硬度从458.8 g上升至2180.6 g;色泽从79.95下降至9.13;添加量为40%时,馒头比容为1.05 mL/g。体外消化试验结果表明,紫薯全粉添加量大于20%后,馒头从高血糖生成指数(Glycemic index,GI)食物变为中GI食物。随着紫薯全粉添加量增加,馒头对1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基与2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除率显著提高,添加量为40%时,总酚含量约是小麦馒头的9.6倍。综上,随着紫薯全粉添加量增加,馒头的质构品质下降,但当添加量大于20%时,营养品质显著提升。
In order to investigate the effect of high amylose maize starch(HAMS)on the quality and digestive characteristics of hollow noodles,HAMS was used to replace wheat flour in the preparation of hollow noodles,and its effects the on hollow ratio,radial index,cooking characteristics,texture characteristics,and digestive characteristics of hollow noodles were studied.The results showed that,compared with the control group,the hollow-ratio,radial index,water absorption,hardness,and chewiness of the hollow noodles decreased with increasing HAMS substitution level.The results of sensory evaluation showed that the edible quality decreased significantly when the HAMS substitution level exceeded 12%(P<0.05).The addition of HAMS reduced the content of rapidly digestible starch,increased the content of resistant starch,and lowered the in vitro digestion rate of the noodles.This resulted in a decrease in the estimated glycemic index from 76.01 to 55.44,which meets the standard for a medium glycemic index food.A substitution level of 12%HAMS was found to be optimal,at which point the hollow noodles exhibited superior cooking quality,texture properties,sensory properties,and digestion-resistant properties.The results provide a theoretical basis for expanding the application of HAMS in flour products.
作者
王锁
张艳艳
朱莹莹
李翠翠
刘兴丽
张华
WANG Suo;ZHANG Yanyan;ZHU ingying;LI Cuicui;LIU Xingli;ZHANG Hua(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,College of Food and Bio Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Green Food(Green High-Quality Agricultural Products)High-Quality Innovation and Development of Zhengzhou Technology Center,Agricultural Product Quality Specification Nutrition Function Evaluation Zhengzhou Processing Technology Center,Zhengzhou 450001,China;National and Local Joint Engineering Research Center of Noodle Food,Zhengzhou 450001,China;Zhang Zhongjing College of Health and Food,Nanyang Institute of Technology,Nanyang 473000,China)
出处
《食品科技》
北大核心
2025年第6期147-154,共8页
Food Science and Technology
基金
绿色食品(绿色优质农产品)谷物制品全程质量控制关键技术研究项目(GFJY2024006)
河南省科技研发计划联合基金项目(242103810090)。
关键词
紫薯全粉
馒头品质
比容
营养特性
purple potato steamed bread
quality
specific volume
nutritional characteristics
作者简介
王锁,女,河南焦作人,硕士研究生,研究方向为速冻食品加工与安全控制;通信作者:张华。
