Mixolab参数与青稞全粉饼干品质相关性研究
Study on the correlation analysis between Mixolab parameters and the quality of whole hull-less barley cookie
邓晓青 1潘志芬 2丁捷 1李想 1肖鑫鑫 1潘云莲1
作者信息
- 1. 四川旅游学院烹饪学院,四川成都 610100
- 2. 中国科学院成都生物研究所,四川成都 610213
- 折叠
摘要
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.
Abstract
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.
关键词
青稞/营养成分/Mixolab仪/水解特性/质构特性/相关性分析Key words
hull-less barley/nutritional components/Mixolab analyzer/hydrolysis characteristics/textural properties/correlation analysis引用本文复制引用
基金项目
四川省科技创新苗子工程培育项目(2022062)
四川省国际科技合作(澳新)研究院项目(AXYJ2021-002)
烹饪科学四川省高等学校重点实验室项目(PRKX2021Z14)
四川省教育厅川菜发展研究中心项目(CC21Z06)
四川省科技计划(2020YJ0403)
出版年
2024
NETL
NSTL
万方数据