不同品种马铃薯全粉对馒头品质及抗氧化活性的影响  

Effects of different varieties of potato powder on quality and antioxidant activity of steamed bread

作　　者：胡馨木 雷小青 李阳[1] 任亚梅[1] HU Xin-mu;LEI Xiao-qing;LI Yang;REN Ya-mei(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《粮食与油脂》2021年第10期27-31,共5页Cereals & Oils

基　　金：陕西省农业攻关项目(K3300219042);杨凌产学研用协同创新重大项目(K3360218029)。

摘　　要：为探究不同品种马铃薯全粉对制成的馒头品质及抗氧化活性影响,以小麦粉馒头为对照,分析并比较了分别以90 g夏波蒂、黑美人、黑金刚马铃薯全粉替代小麦粉(混粉总重300 g)制成的馒头其质构、色差、比体积及径高比、感官品质、总酚含量和抗氧化活性差异。结果表明,马铃薯全粉对馒头的硬度、色差、总酚含量、抗氧化活性等指标影响显著。所有马铃薯馒头的硬度、抗氧化活性均显著优于小麦粉馒头(P<0.05),且3种马铃薯馒头中总酚含量和抗氧化活性差异显著(P<0.05)。黑金刚马铃薯馒头的总酚含量最高,清除自由基的能力最强;黑美人马铃薯全粉在保证馒头品质的同时可有效提高馒头的抗氧化活性,为马铃薯主食化的营养研究提供新的思路,也丰富了人们营养主食的选择。In order to explore the differences among steamed bread made of potato powder of different varieties,steamed bread made of pure wheat flour was used as a control group,analyzed and compared the steamed breads made from 90 g Shepody,Heimeiren,Heijingang potato powder instead of wheat flour(total mass of mixed flour 300 g)in the texture,color difference,specific volume,diameter height ratio,sensory quality,total phenol content and antioxidant activity.The results showed that the potato powder varieties had significant influence on the hardness,color difference,total phenol content and antioxidant activity of steamed bread.The hardness and antioxidant activity of all potato steamed breads were significantly higher than that of wheat flour steamed bread(P<0.05).The content of total phenols and antioxidant activity of steamed breads of potato powder of three varieties were different with each other(P<0.05).Moreover,the content of total phenols and the scavenging free radicals ability of steamed breads of addition of Heijingang potato powder were both the strongest.The addition of Heimeiren potato powder could not only ensure the quality of steamed bread,but also effectively improve the antioxidant activity of steamed bread.Finally,it provided new ideas for the nutrition research of potato staple food,and enriched people’s choice of nutritional staple food.

关 键 词：马铃薯全粉 馒头 品质 抗氧化活性 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]