柠檬皮渣膳食纤维在饼干中的应用  

Application of Dietary Fiber from Lemon Pomace in Biscuit

作　　者：王璐[1] 雷激[1] 王明[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品与发酵科技》2014年第1期51-55,共5页Food and Fermentation Science & Technology

基　　金：教育部春晖计划(Z2012019);四川省教育厅重点项目(13ZA0029);食品生物技术四川省高校重点实验室项目(川教2006-313);西华大学人才基金(R0910507)

摘　　要：将柠檬皮渣膳食纤维分别添加到酥性饼干和韧性饼干中,研究柠檬膳食纤维的添加对饼干品质和质构特性的影响。结果表明:柠檬膳食纤维在酥性饼干和韧性饼干中的最适添加量分别为2%和1.5%,此时饼干的感官品质、持水性、硬度、脆度和咀嚼性指标均有提高。Dietary fiber （DF） extracted from lemon pomace was added to crisp biscuit and tough biscuit and the effects of adding lemon DF to biscuit quality and its texture characteristics were studied. The results showed that the optimum supplemental levels that add dietary fiber to crispy biscuit and tough biscuit was 2% and 1.5% , respectively, moreover, water holding capacity, hardness, fracturability and chewing indexes of the biscuits were improved.

关 键 词：柠檬皮渣 膳食纤维 酥性饼干 韧性饼干 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]