谷物粉对馕品质及抗氧化活性的影响  

Effects of different grain flour on Nang quality and antioxidant activity

作　　者：王岸娜[1] 王艺洁 吴立根[1] WANG Anna;WANG Yijie;WU Ligen(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国食品添加剂》2023年第3期9-18,共10页China Food Additives

基　　金：国家自然科学基金(31201294);粮食公益性行业科研专项(201313011);河南省基础与前沿技术研究计划(152300410077);河南工业大学省属高校基本科研业务费专项资金(2014YWJC05)。

摘　　要：主要研究了荞麦、小米、大豆三种谷物粉添加量对馕质构、动态流变学特性、感官评价品质特性以及抗氧化活性的影响。结果表明,随着三种谷物粉添加量的增加,在一定程度上会使馕的硬度增加。在动态流变频率扫描中,三种谷物粉添加量增加,馕的储能模量(G’)呈下降趋势;随着荞麦粉的加入馕的损耗模量(G”)呈下降趋势,随着小米粉和大豆粉的加入馕的损耗模量(G”)先增加后降低;馕的损耗角正切值tanθ呈上升趋势。随着谷物粉添加量的增加,馕的感官评分先增加后降低,其中添加5%大豆粉制成的馕感官评价得分最高。馕的活性成分含量以及抗氧化能力提高,其中荞麦粉添加量为20%时,馕的总酚以及总黄酮含量最高,分别为1.36 mg/g以及1.08 mg/g,其DPPH·自由基清除率是加入等量小米粉馕样品的1.90倍和大豆粉馕样品的2.07倍;ABTS·+清除率是加入等量小米粉馕样品的1.30倍和大豆粉馕样品的1.15倍。The effects of buckwheat,millet and soybean on the texture,dynamic rheological properties,sensory evaluation quality and antioxidant activity of Nang were studied. The results showed that adding grain flour affected the texture and rheological properties of Nang. The hardness of Nang increased with the increase of buckwheat flour and soybean flour,but decreased with millet flour. In dynamic rheological frequency scanning experiment,the energy storage modulus(G’) of Nang decreased with the increase of these three kinds of grain flour. The loss modulus(G”) of Nang decreased with buckwheat flour increase;the loss modulus(G”) of Nang increased first and then decreased with the increase of millet flour and soybean flour,and the loss angle tangent value(tan θ) of Nang increased. The sensory score of Nang increased at first and then decreased with the increase of grain flour. The highest sensory score of Nang was made by adding 5% of soybean flour. The content of polyphenols and flavonoids in Nang with 20% buckwheat flour added was the highest,which was 1.36 mg/g and 1.08 mg/g,respectively. DPPH·free radical scavenging rate of Nang with 20% buckwheat powder added was 1.90 times of Nang with millet flour added and 2.07 times of Nang with soybean flour added. The free radical scavenging rate of ABTS·+of Nang with buckwheat powder added was 1.30 times and 1.15 times of the Nang samples with the same amount of millet flour and soybean flour respectively.

关 键 词：荞麦 小米 大豆 馕 品质 抗氧化活性 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS213.2[轻工技术与工程—食品科学与工程]