黑米酒糟添加量对馒头品质及生理活性的影响
Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread
江梦影 1赵一鸣 1荆旻歌 1程雨 1赵若男 1杭华 1孙浩浩2
作者信息
- 1. 安徽师范大学生命科学学院,安徽芜湖 241000
- 2. 芜湖职业技术学院食品与生物工程学院,安徽芜湖 241003
- 折叠
摘要
以小麦馒头为对照,本文拟探究添加不同比例黑米酒糟馒头的品质(色差、结构、质构、感官评价等)及生理活性(抗氧化性能、体外消化特性及血糖生成指标).结果表明,黑米酒糟对馒头比容、色差、结构及质构等影响显著(P＜0.05);在添加量为5％时,黑米酒糟馒头形态、气味、口感较好,比小麦馒头更受欢迎.随着黑米酒糟添加量增加,黑米酒糟馒头的多酚含量(0.066-0.088 mg/g)、黄酮含量(0.266-0.379 mg/g)、DPPH自由基清除率(25.1％～70.4％)和ABTS+自由基清除率(37.4％～71.6％)显著提高(P＜0.05);同时,黑米酒糟能提高馒头中的抗性淀粉含量,当添加量为15％时,抗性淀粉含量提高了 1.49倍,其适用于制备抗性淀粉制品.此外,黑米酒糟能够降低血糖生成指标,适用于制备辅助降血糖制品.
Abstract
Compared with the wheat steamed bread,this article was to explore the quality(color difference,structure,texture,sensory evaluation,etc.)and physiological activity(antioxidant properties,in vitro digestive characteristics and glucose production index)of the steamed breads with different ratios of black rice spent grains(BRSG).The results showed that BRSG had significant effects on the specific volume,color difference,structure and texture of steamed bread(P＜0.05).When the BRSG addition amount was 5％,the BRSG steamed bread had better morphology and odor and taste and more popular than those of wheat steamed bread.The polyphenol content(0.066～0.088 mg/g),flavonoid content(0.266～0.379 mg/g),DPPH radical scavenging rate(25.1％～70.4％)and ABTS+radical scavenging rate(37.4％～71.6％)of BRSG steamed bread increased significantly(P＜0.05)with the increase of BRSG addition.Meanwhile,BRSG could improve the content of resistant starch in steamed bread,when the addition amount was 15％,the content of resistant starch increased by 1.49 times,which could be suitable for the preparation of resistant starch products.In addition,it could lower the glycemic index and apply to the preparation of auxiliary hypoglycemic products.
关键词
黑米酒糟/馒头/抗氧化/抗性淀粉/血糖指标Key words
black rice spent grain/steamed bread/antioxidant/resistant starch/glycemic index引用本文复制引用
基金项目
安徽省自然科学基金(1908085MC99)
出版年
2024
国家科技期刊平台
NSTL
万方数据