首页|Mixolab参数与青稞全粉饼干品质相关性研究

Mixolab参数与青稞全粉饼干品质相关性研究

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为探究Mixolab参数与青稞全粉饼干品质之间的关系,通过Mixolab仪测定13份青稞全粉,并分析Mixolab参数与青稞全粉饼干营养成分、体外淀粉水解特性及饼干质构特性之间的关联性.结果显示:青稞材料间的流变特性差异明显,其中,C1(characteristic torque 1)值与直链淀粉、总淀粉、快速消化淀粉(rapid diges-ted starch,RDS)和体外血糖生成指数(extracorporeal glycemic index,eGI)呈显著负相关,而与β-葡聚糖、蛋白质、脆性、硬度和咀嚼性间呈显著正相关.C3(characteristic torque 3)值则正好相反,与直链淀粉、RDS和eGI间呈显著正相关,与β-葡聚糖、蛋白质、脆性、硬度和咀嚼性呈显著负相关.由此可见Mixolab参数吸水率、C1和C3可以作为预测青稞全粉饼干的营养成分、淀粉水解特性和质构特性的重要参数.这为青稞品种选育和青稞产品加工原料选择提供方便的检测方法.
Study on the correlation analysis between Mixolab parameters and the quality of whole hull-less barley cookie
In order to explore the relationship between Mixolab parameters and the processing quality of whole hull-less barley cookie.Thirteen whole hull-less barley were determined using a Mixolab analyzer,and the re-lationships between Mixolab parameters and nutritional components,starch hydrolysis characteristics and tex-tural properties of hull-less barley cookies were analyzed.The results showed that C1 value was negatively cor-related with amylose,total starch,rapid digested starch(RDS)and estimated glycemic index(eGI),but positively correlated with β-glucan,protein,crispness,hardness and chewiness.On the contrary,C3 showed positive correlations with amylose,RDS,and eGI,and negative correlations with β-glucan,protein,crisp-ness,hardness and chewiness.This study demonstrated that Mixolab parameters,such as water absorption,C1 and C3,can be used as important indicators to predict nutritional composition,starch hydrolysis character-istics and textural properties of hull-less barley cookies.This could provide a convenient detection method for quality breeding and the selection of processing materials for hull-less barley.

hull-less barleynutritional componentsMixolab analyzerhydrolysis characteristicstextural propertiescorrelation analysis

邓晓青、潘志芬、丁捷、李想、肖鑫鑫、潘云莲

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四川旅游学院烹饪学院,四川成都 610100

中国科学院成都生物研究所,四川成都 610213

青稞 营养成分 Mixolab仪 水解特性 质构特性 相关性分析

四川省科技创新苗子工程培育项目四川省国际科技合作(澳新)研究院项目烹饪科学四川省高等学校重点实验室项目四川省教育厅川菜发展研究中心项目四川省科技计划

2022062AXYJ2021-002PRKX2021Z14CC21Z062020YJ0403

2024

10.19913/j.cnki.2095-8730msyj.2024.01.10

美食研究
扬州大学

美食研究

CHSSCD北大核心
影响因子：0.243
ISSN：1009-4717
年,卷(期)：2024.41(1)
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