杂豆对糙米米粉食用及营养品质的影响  

Effects of Beans on Eating and Nutritional Quality of Brown Rice Noodles

作　　者：刘璐 周素梅[1] 王爱霞 耿栋辉 王丽丽[1] 刘丽娅[1] 周闲容[1] 佟立涛[1] Liu Lu;Zhou Sumei;Wang Aixia;Geng Donghui;Wang Lili;Liu Liya;Zhou Xianrong;Tong Litao(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国食品学报》2021年第9期169-176,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代农业产业技术体系专项资金资助项目(CARS-08-G19);国家重点研发计划子课题-新兴糙米米粉(线)加工关键技术与应用(2017YFD0401104-05)。

摘　　要：为考察添加不同杂豆对糙米米粉食用及营养品质的影响,研发低血糖指数的糙米米粉产品,选择10种杂豆,在糙米中添加20%全豆粉制备鲜湿糙米米粉,分析杂豆糙米粉的糊化特性、水合特性、质构特性、蒸煮特性、感官品质及体外血糖生成指数。结果显示,添加20%全豆粉对糙米米粉的品质影响显著,且添加不同品种全豆粉对米粉的品质影响也存在品种间差异。红小扁豆糙米米粉、花芸豆糙米米粉、红小豆糙米米粉的估计血糖生成指数较青豌豆糙米米粉、绿豆糙米米粉、花腰豆糙米米粉、糙米米粉显著降低(P<0.05),其感官评分较高,质构评价指标较高,蒸煮损失相对较小,品质更接近于糙米米粉。试验结果表明,当红小扁豆、花芸豆、红小豆的添加量为20%时适宜制作低血糖指数的糙米米粉。In order to investigate the effects of different beans on the eating and nutritional quality of brown rice noodles,brown rice noodles products with low glycemic index were developed.Ten different kinds of beans were selected,and add 20%whole bean flour to brown rice to prepare fresh and wet brown rice noodles.The gelatinization and hydration characteristics of mixed flour and the texture characteristics,cooking characteristics,sensory quality,and in vitro glycemic index of brown rice noodles were analyzed.The results showed that the effect of adding 20%whole beans flour on the quality of brown rice noodles was significant,and the effect of adding different varieties of beans flour on the quality of rice noodles also differed among varieties.Estimated Glycemic Index of red lentil brown rice noodles,kidney beans brown rice noodles,red adzuki beans brown rice noodles are significantly lower than those of green peas brown rice noodles,mung beans brown rice noodles,phaseolus coccineus brown rice noodles,and brown rice noodles(P<0.05)and their sensory scores were higher,texture evaluation indicators were higher,cooking losses were relatively small,and their quality was closer to that of brown rice noodles.The above results show that red lentil,kidney beans,and red adzuki beans are suitable for making brown rice noodles with low glycemic index at 20%added amount.

关 键 词：糙米米粉 杂豆 粉质特性 米粉品质 估计血糖生成指数 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]