魔芋粉对面条升糖指数及食用品质的影响  

Effect of konjac powder the glycemic index(GI)and edible quality of noodles

作　　者：程晴 王月慧[1,2,3] CHENG Qing;WANG Yuehui(School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory of Grain and Oil Fine Processing,Wuhan Polytechnic University,Wuhan 430023,China;National Selenium Rich Agricultural Product Processing Technology Research and Development Professional Center,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学硒科学与工程现代产业学院,武汉430023 [2]武汉轻工大学教育部大宗粮油精深加工重点实验室,武汉430023 [3]武汉轻工大学国家富硒农产品加工技术研发专业中心,武汉430023

出　　处：《武汉轻工大学学报》2024年第3期8-15,共8页Journal of Wuhan Polytechnic University

基　　金：湖北省科学技术厅和湖北省财政厅、中央引导地方科技发展专项项目(编号:2022BGE247).

摘　　要：以不同比例魔芋粉替代小麦粉,研究魔芋粉对面条升糖指数和食用品质的影响。研究结果表明,随着魔芋粉(10%、20%、30%、40%)添加比例的增加,面条血糖生成指数(glycemic index,GI)显著降低,与空白组相比分别下降了:3.77、7.75、14.53、17.82,相较于对照组GI值69.32,当魔芋粉添加量为30%时,面条的GI值显著下降至54.79。魔芋粉以浓度依赖的方式增加了面条蒸煮损失、硬度、黏度及其挥发性风味,而弹性和咀嚼性则呈现下降趋势。In this study,the effects of konjac powder on the glycemic index of noodles and edible quality were investigated by replacing wheat flour with different proportions of konjac powder.The results showed that the glycemic index(GI)of noodles decreased significantly 3.77,7.75,14.53 and 17.82 respectively,When the addition ratio of konjac powder was 10%,20%,30%,40%compared with the control group.when konjac powder ratio was 30%,the GI of noodles decreased significantly to54.79 from 69.32 in the control group.The addition of konjac powder increased the cooking loss,hardness,viscosity and volatile flavor of noodles in a concentration-dependence,Whlie the elasticity and chewiness showed the reduction trends.

关 键 词：魔芋粉 面条 升糖指数 食用品质 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]