Effect of Processing Method on Quality Change and Digestive Characteristics of Oat Rice Cake
TPA texture analysis,sensory evaluation,antioxidant activity and in vitro digestion experiments were used to analyze the quality and digestive characteristics of oat rice cake with different processing methods.The results showed that the steaming group had the best sensory evaluation,with the smallest hardness,chewiness and the greatest elasticity.In the determination of antioxidant activity,the scavenging rates of DPPH and OH free radicals were the highest in the steaming and microwave group,which was 25.67％higher than that in the lowest group(microwave group).In the in vitro simulated digestion experiment,compared with the other two groups,the microwave steaming group had a lower starch hydrolysis rate,less RDS content and lower eGI value.The research results provided a theoretical reference for the production process of rice cake products.
万方数据
维普
