葡萄皮渣对馒头感官品质和抗氧化能力的影响  

Effect of grape pomace on the sensory quality and antioxidant capacity of steamed bread

作　　者：邹磊[1] 

机构地区：[1]中国环境管理干部学院,河北秦皇岛066102

出　　处：《粮食与油脂》2016年第7期19-22,共4页Cereals & Oils

基　　金：中国环境管理干部学院课题(Z201502);河北省高等学校科学技术研究指导项目(Z2011295)

摘　　要：研究了葡萄皮渣对馒头感官品质和抗氧化能力的影响。将葡萄皮渣添加到馒头中,测定了不同葡萄皮渣含量馒头的比容、感官评价分值、DPPH自由基清除率,Fe^(3+)还原能力。结果显示:葡萄皮渣添加量为8%时,馒头的比容显著减小。通过感官评价可知,添加2%~6%葡萄皮渣的馒头评分无显著差异,均低于未添加葡萄皮渣的馒头。随着葡萄皮渣添加量的增高,馒头的DPPH自由基清除率和Fe^(3+)还原能力提高,添加葡萄皮渣可以提高馒头的抗氧化能力。The effects of grap pomace（GP） on sensory quality and antioxidant capacity of steamed bread were studied. GP was added into steamed bread. Specific volume,sensory quality,DPPH radical scavenging rate,and Fe^3＋ reducing power of steamed bread with different grap pomace content were measured. The results indicated that specific volume of steamed bread with 8% GP decreased significantly compared with that without GP. Sensory values showed no significant differences for steamed breads containing 2%～6% GP,which were lower than the sample without GP. DPPH scavenging rate and Fe^3＋ reducing power of samples increased significantly with GP addition increased. GP addition could improve the antioxidant capacity of steamed bread.

关 键 词：葡萄皮渣 馒头 抗氧化能力 感官品质 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]