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低糖板栗曲奇饼干的研制及品质分析

Development and quality analysis of low-sugar chestnut cookies

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为优化低糖板栗曲奇饼干的制作工艺及考察板栗曲奇饼干体外血糖生成指数(Glycemic in-dex,GI)的变化,笔者以板栗粉、低筋面粉为主要原料,以感官评分和质构特性为评价指标,以单因素和正交实验对低糖型板栗饼干的生产工艺进行优化,分析了不同粒度的板栗粉对曲奇饼干的体外血糖生成指数的影响.研究结果表明:当低筋面粉70 g,黄油50 g,80目板栗粉30 g,木糖醇15 g,纯牛奶10 g,鸡蛋25 g,上火160 ℃、底火140 ℃,焙烤时间18 min时,所制得的低糖板栗曲奇饼干感官评分、质构特性最佳;板栗粉粒度对板栗曲奇饼干的体外GI有显著影响,当板栗粉粒度为80目时,饼干体外GI为60.62,显著低于空白饼干的体外GI(69.64).
To optimize the production process of low-sugar chestnut cookies and analyze the change of chestnut cookies in vitro glycemic index(GI),this experiment used chestnut powder and low gluten flour as the primary raw materials,sensory scores,and texture characteristics as evaluation indicators,and the production process of low sugar chestnut biscuits was optimized using single factor and orthogonal experiments.Next,the impact of varying chestnut powder particle sizes on the in vitro GI of the cookies were examined.The results showed that when 70 g of low gluten flour,50 g of butter,30 g of 80 mesh chestnut powder,15 g of xylitol,10 g of pure milk,and 25 g of eggs,the oats were baked at 160 ℃ and 140 ℃ for 18 min.The low-sugar chestnut cookies produced have the best sensory scores and texture characteristics.The particle size of chestnut powder significantly affected the in vitro GI of chestnut cookies.When the particle size of chestnut powder was 80 mesh,the in vitro GI of cookies was 60.62,significantly lower than the blank in vitro GI of 69.64.

chestnut cookielow-sugarin vitro glycemic indexquality analysis

靳羽慧、陈秋怡、张园园、赵一梦、邵颖

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信阳农林学院食品科学与工程学院,河南信阳 464000

板栗曲奇饼干 低糖 体外GI 品质分析

2024

发酵科技通讯
中国发酵工业协会,杭州西湖味精集团有限公司

发酵科技通讯

影响因子:0.311
ISSN:1674-2214
年,卷(期):2024.53(4)