大豆膳食纤维对小麦粉面条品质特性及血糖生成指数的影响
Effects of Soy Dietary Fiber on the Quality Characteristics and Glycemic Index of Wheat Noodles
尹显婷 1范杰英 2孙洪蕊 2刘香英 2田志刚 2张佳霖 2康立宁2
作者信息
- 1. 吉林省农业科学院农产品加工研究所,长春 130033;吉林农业大学食品科学与工程学院,长春 130118
- 2. 吉林省农业科学院农产品加工研究所,长春 130033
- 折叠
摘要
为改善小麦粉面条的品质,本研究将不同比例(0％、2％、4％、6％、8％)的大豆膳食纤维添加到小麦粉面条中,测定其拉伸特性、蒸煮特性以及血糖生成指数(GI)等指标.结果表明,随着大豆膳食纤维添加量的增加,面条的拉伸性能呈先上升后下降的趋势;蒸煮特性方面,吸水率、膨胀率、断条率随着大豆膳食纤维添加量的增加呈上升趋势,蒸煮损失率呈先下降后上升的趋势.从拉伸性能、蒸煮特性来看,添加量以不高于4％较为合适.另外,添加大豆膳食纤维能抑制淀粉的水解,降低面条的GI值.
Abstract
To improve the quality of wheat noodles,this study added different proportions(0％,2％,4％,6％,8％)of soybean dietary fiber to wheat flour noodles,and measured their stretching properties,cooking properties,and glyce-mic index(GI).The results showed that the addition of soybean dietary fiber made the tensile properties of noodles increase first and then decrease.The results of cooking characteristics showed that the water absorption rate,expan-sion rate and breaking rate increased with the increase of soybean dietary fiber,and the loss decreased first and then increased,which indicated that proper addition of soybean dietary fiber could optimize the quality characteristics of noodles.The tensile properties and cooking characteristics indicate that the addition amount is less than 4％.The GI value of cooked noodles was determined by compound enzyme method in vitro.It was proved that adding soybean di-etary fiber could inhibit the hydrolysis of starch and reduce the GI value of mixed noodles.
关键词
大豆膳食纤维/小麦粉面条/品质特性/血糖生成指数Key words
Soy dietary fiber/Wheat noodle/Quality characteristic/Glycemic index引用本文复制引用
基金项目
吉林省科技厅重点研发项目(20210202106NC)
吉林省农业科技创新工程项目(CXGC2023RCG007)
出版年
2024
NETL
NSTL
万方数据