添加抗性淀粉对饼干质构特性和体外血糖生成指数的影响  

Effects of the Addition of Resistant Starch on Texture Properties and Extracorporeal Glycemic Index of Biscuits

作　　者：高慧颖[1,2] 王琦 赖呈纯[1,2] 杨道富 GAO Hui-ying;WANG Qi;LAI Cheng-chun;YANG Dao-fu(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;Fujian Key Laboratory of Agricultural Products(Food)Processing,Fuzhou,Fujian 350003,China)

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003 [2]福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《福建农业科技》2019年第10期27-30,共4页Fujian Agricultural Science and Technology

基　　金：福建省科技计划项目——省属公益类科研院所基本科研专项(2017R1014-1)

摘　　要：降低食品的血糖生成指数(GI)是国内外的一个研究热点。将抗性淀粉部分替代低筋面粉在饼干中应用,分析添加抗性淀粉对饼干质构特性(硬度和咀嚼性)和体外血糖生成指数的影响。结果表明当抗性淀粉替换量为20%的时候,饼干的硬度值(517.8±13.5)g,消费者的接受度较高,饼干保持了较好的质构特性,且体外GI值由87.18下降至67.12。Lowering the glycemic index(GI)of food has been a research hotspot at home and abroad.By replacing partially the cake flour with resistant starch applied to biscuits,the effects of the addition of resistant starch on the texture properties(hardness and chewiness)and extracorporeal glycemic index(GI)of biscuits were analyzed.The results showed that when the replacement amount of resistant starch was 20%,the hardness number of biscuits was(517.8±13.5)g,which was highly accepted by consumers,and the biscuits maintained good texture properties,and the extracorporeal glycemic index(GI)decreased from 87.18 to 67.12.

关 键 词：饼干 抗性淀粉 质构特性 血糖生成指数 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]