红薯渣不溶性膳食纤维改良面条品质及其消化特性的研究  

Improvement of Quality and Digestive Characteristics of Noodles with Insoluble Dietary Fibers of Sweet Potato Residue

作　　者：高拦 梁静怡 李爱爱 黎世玉 汤仕蕊 朱洪梅 Gao Lan;Liang Jingyi;Li Aiai;Li Shiyu;Tang Shirui;Zhu Hongmei(School of Food Science,Shanxi Normal University,Taiyuan 030031)

机构地区：[1]山西师范大学食品科学学院,太原030031

出　　处：《中国粮油学报》2024年第10期66-74,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(31401435)。

摘　　要：为提高红薯渣不溶性膳食纤维(IDF)的利用率,制备了添加红薯渣IDF的小麦面条,探究了红薯渣IDF不同添加量对精制小麦粉的糊化特性、流变特性以及面条制品的蒸煮特性、微观结构、质构特性和淀粉消化特性的影响。糊化特性和流变特性结果表明,添加红薯渣IDF显著降低精制小麦粉的峰值黏度、最终黏度和黏弹性。添加红薯渣IDF的小麦粉面条亮度降低、颜色变深。添加质量分数1%红薯渣IDF的面条面筋网络微观结构与对照组相似,且面条蒸煮损失率显著低于对照组,具有更好的蒸煮特性。红薯渣IDF的添加会降低面条的硬度、内聚性、咀嚼性,提高弹性和黏附性,其中添加质量分数1%红薯渣IDF未引起黏附性的显著变化。质量分数1%红薯渣IDF添加量显著提高了面条抗性淀粉的含量。添加质量分数1%的红薯渣IDF能显著降低小麦粉黏度和面条损失率,保持面条的硬度和弹性,面条具有良好食用品质,改善淀粉消化组分,从而补充膳食纤维的摄入量,减缓餐后血糖水平上升。In order to improve the utilization rate of Insoluble Dietary Fibers(IDF)from sweet potato residue,wheat flour noodles with IDF added were prepared.The effects of IDF on gelatinization and rheological properties of refined wheat flour and on cooking,microstructure,texture,sensory and digestive properties of wheat flour noodles were studied.The gelatinization and rheological properties showed that the mass fraction of IDF significantly decreased the peak viscosity,final viscosity and viscoelasticity of refined wheat flour.Sweet potato residue IDF added decreased the brightness and darkened the color of the noodles.The microstructure of noodle gluten network supplemented with 1%sweet potato residue IDF was similar to that of control group.The loss rate of noodles cooking was significantly lower than that of control group,and the noodles had better cooking characteristics.Sweet potato residue IDF added could reduce the hardness,cohesiveness and chewability of noodles,and improve the elasticity and adhesion,among which the mass fraction of 1%sweet potato residue IDF did not cause significant changes in adhesion.The content of resistant starch in noodles was significantly increased with the mass fraction of 1%sweet potato residue IDF.In summary,the mass fraction of 1%sweet potato residue IDF could significantly reduce the viscosity of wheat flour and the loss rate of noodles,while maintaining the hardness and elasticity of noodles.Noodles had good edible quality,improved the digestibility of starch components,thus supplementing the intake of dietary fiber,and playing a positive role in slowing down the rise of post meal blood sugar level.

关 键 词：红薯渣 不溶性膳食纤维 糊化特性 面条 质构特性 消化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]