全麦粉添加量对苏打饼干营养特性及其消化性的影响  

Impact of whole wheat flour incorporation on nutritional properties and in vitro digestibility of soda crackers

作　　者：王军[1] 王忠合[1] 陈雪纯 黄帆帆[1] 

机构地区：[1]韩山师范学院生物系,潮州521041

出　　处：《食品科技》2014年第8期142-146,共5页Food Science and Technology

基　　金：韩山师范学院一般项目(LY201306);潮州市科技计划项目(2013X05&2013X06);广东省自然科学基金项目(S2013040015478);广东省高校优秀青年创新人才培养计划项目(2013LYM0056);韩山师范学院青年计划项目(LQ201202);韩山师范学院博士启动项目(QD20130516&QD20140324)

摘　　要：以全麦粉替代部分中筋粉制备苏打饼干,分析全麦粉添加量（0%~60%）对苏打饼干的营养特性及体外消化性的影响。结果表明,全麦粉添加量小于30%对苏打饼干的感官品质影响较小,所烤制的饼干具有良好的风味。全麦粉（添加量〉20%）可显著增加苏打饼干中蛋白质、总膳食纤维、灰分和植酸的含量。体外消化性分析表明,全麦苏打饼干（添加量为25%）中钙和铁的消化率分别为40%和20%,与对照组无显著差异,采用此配方制成的苏打饼干营养价值较高、且具有较好地消化吸收性。Soda crackers were prepared with 0%~60% of the wheat flour substituted with whole wheat flour. The effect of increased levels of whole wheat flour on the sensorial, nutritional properties, and in vitro digestibility of soda crackers were investigated. Results showed that addition（up to 30%） did not change the sensorial properties of the samples to a great extent（p〉0.05）, and the modified soda crackers possessed good flavor. It was found that addition of whole wheat flour（〉20%） significantly increased nutritional properties（i.e. protein, total dietary fibre, mineral and phytic acid content） as compared to control samples. Digestive evaluation revealed that the bioaccessibility of Ca and Fe in whole-wheat soda crackers（25% incorporation） were 40% and 20%, respectively, which were similar to the control sample. The study revealed that incorporation of 25% whole wheat flour gave desirable results in terms of nutritional, sensory and digestive attributes of fortified soda crackers.

关 键 词：全麦粉 苏打饼干 营养特性 消化率 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]