苹果酸脱支淀粉酯对饼干品质及消化特性的影响研究
Effect of Malate Debranched Starch Ester on Quality and Digestive Characteristics of Biscuits
安虹 1赵祯博 1孟旭 1刘延奇 1闫溢哲2
作者信息
- 1. 郑州轻工业大学食品与生物工程学院,郑州 450001
- 2. 郑州轻工业大学食品与生物工程学院,郑州 450001;郑州轻工业大学中原食品实验室,郑州 450002
- 折叠
摘要
文章旨在研究添加苹果酸脱支淀粉酯对饼干品质及其消化特性的影响.结果表明,当添加量较低时,有利于饼干形状的稳定,硬度、内聚性降低,使得饼干的口感更加酥松细腻;当添加量较高时,反而不利于饼干形状的稳定.随着添加量的增加,饼干颜色逐渐变白,在一定程度上会阻碍饼干的褐变反应,降低饼干的特殊风味.苹果酸脱支淀粉酯的添加能够增加饼干中抗性淀粉的含量,从而使得饼干的消化性、估计血糖生成指数(eGI)降低.随着添加量的增加,饼干的感官评分逐渐下降.当添加量为2.5％和5％时,饼干的感官评分与普通饼干相近,但继续增加添加量感官评分大幅度降低.因此,在保证饼干感官品质的前提下,结合质构、消化性及eGI值,苹果酸脱支淀粉酯的最佳添加量为5％.
Abstract
The aim of this paper is to study the effect of adding malate debranched starch ester on the quality and digestive characteristics of biscuits.The results show that when the addition amount is lower,it is beneficial to the stability of the biscuit shape,reducing the hardness and cohesion,making the biscuits taste more crispy and delicate.When the addition amount is higher,it is not conducive to the stability of the biscuit shape.With the increase of the addition amount,the color of biscuits gradually whitens,which would hinder the browning reaction of biscuits to a certain extent and reduce the special flavor of biscuits.The addition of malate debranched starch ester could increase the content of resistant starch in biscuits,thus reducing the digestibility and expected glycemic index(eGI).With the increase of the addition amount,the sensory score of biscuits decreases gradually.When the addition amount is 2.5％and 5％,the sensory score of biscuits is similar to that of ordinary biscuits.However,the sensory score decreases significantly with the further increase of the addition amount.Therefore,on the premise of ensuring the sensory quality of biscuits,in terms of texture,digestibility and eGI value,the optimal addition amount of malate debranched starch ester is 5％.
关键词
苹果酸脱支淀粉酯/饼干/体外消化性/eGIKey words
malate debranched starch ester/biscuit/in vitro digestibility/eGI引用本文复制引用
基金项目
河南省科技攻关计划项目(202102110302)
出版年
2024
NETL
NSTL
维普
万方数据