Mixolab参数与青稞全粉饼干品质相关性研究  

Study on the correlation analysis between Mixolab parameters and the quality of whole hull-less barley cookie

作　　者：邓晓青 潘志芬[2] 丁捷 李想 肖鑫鑫 潘云莲 DENG Xiaoqing;PAN Zhifen;DING Jie;LI Xiang;XIAO Xinxin;PAN Yunlian(College of Culinary Science,Sichuan Tourism University,Chengdu,Sichuan 610100,China;Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu,Sichuan 610213,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100 [2]中国科学院成都生物研究所,四川成都610213

出　　处：《美食研究》2024年第1期78-85,共8页Journal of Researches on Dietetic Science and Culture

基　　金：四川省科技创新苗子工程培育项目(2022062);四川省国际科技合作(澳新)研究院项目(AXYJ2021-002);烹饪科学四川省高等学校重点实验室项目(PRKX2021Z14);四川省教育厅川菜发展研究中心项目(CC21Z06);四川省科技计划项目(2020YJ0403)。

摘　　要：为探究Mixolab参数与青稞全粉饼干品质之间的关系,通过Mixolab仪测定13份青稞全粉,并分析Mixolab参数与青稞全粉饼干营养成分、体外淀粉水解特性及饼干质构特性之间的关联性。结果显示:青稞材料间的流变特性差异明显,其中,C1(characteristic torque 1)值与直链淀粉、总淀粉、快速消化淀粉(rapid digested starch,RDS)和体外血糖生成指数(extracorporeal glycemic index,eGI)呈显著负相关,而与β-葡聚糖、蛋白质、脆性、硬度和咀嚼性间呈显著正相关。C3(characteristic torque 3)值则正好相反,与直链淀粉、RDS和eGI间呈显著正相关,与β-葡聚糖、蛋白质、脆性、硬度和咀嚼性呈显著负相关。由此可见Mixolab参数吸水率、C1和C3可以作为预测青稞全粉饼干的营养成分、淀粉水解特性和质构特性的重要参数。这为青稞品种选育和青稞产品加工原料选择提供方便的检测方法。In order to explore the relationship between Mixolab parameters and the processing quality of whole hull-less barley cookie.Thirteen whole hull-less barley were determined using a Mixolab analyzer,and the relationships between Mixolab parameters and nutritional components,starch hydrolysis characteristics and textural properties of hull-less barley cookies were analyzed.The results showed that C1 value was negatively correlated with amylose,total starch,rapid digested starch(RDS)and estimated glycemic index(eGI),but positively correlated withβ-glucan,protein,crispness,hardness and chewiness.On the contrary,C3 showed positive correlations with amylose,RDS,and eGI,and negative correlations withβ-glucan,protein,crispness,hardness and chewiness.This study demonstrated that Mixolab parameters,such as water absorption,C1 and C3,can be used as important indicators to predict nutritional composition,starch hydrolysis characteristics and textural properties of hull-less barley cookies.This could provide a convenient detection method for quality breeding and the selection of processing materials for hull-less barley.

关 键 词：青稞 营养成分 Mixolab仪 水解特性 质构特性 相关性分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]