穇子粉对面条质构、蒸煮及消化特性的影响  

Influences of Finger Millet Powder on Textural,Cooking and Digestive Characteristics of Noodle

作　　者：杨文雪 利杰梅 兰慧娴 谢蔼婷 谢玉婷 符珍 YANG Wenxue;LI Jiemei;LAN Huixian;XIE Aiting;XIE Yuting;FU Zhen(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《现代食品科技》2024年第11期325-331,共7页Modern Food Science and Technology

基　　金：大学生国家级创新训练项目(202210593025)。

摘　　要：该研究探讨了穇子粉的添加对混合粉糊化特性和面条蒸煮特性、质构特性、微观结构和消化特性的影响。研究表明,面条的硬度、咀嚼性和胶粘性随穇子粉质量分数增加而增大,断条率减小。当穇子粉质量分数为40%时,穇子面条的硬度最大(21.54 N),胶粘性最大(11.47 N),咀嚼性最大(10.55 mj),弹性为0.88 mm,此时的面条品质较佳,感官评分最高(82.11分)。随着穇子粉的增加,混合粉的峰值粘度、崩解值和糊化温度降低(P<0.05),回生值无显著变化(P>0.05),表明穇子粉的添加可以促进混合粉的糊化。然而,穇子粉的添加会使面条中的面筋蛋白含量减少,未被包埋的淀粉颗粒增加,当穇子粉质量分数为50%时,面条中抗性淀粉含量为22.66%,较小麦面条减少了37.64%,血糖生成指数为97.81,升高了17.84%,意味着穇子粉的添加会促进面条的消化。研究结果为穇子粉在面制品中的加工应用提供一定的理论参考。In this study,the influences of the addition of finger millet power on the gelatinization properties of mixed flour,and the cooking characteristics,texture features,microstructure and digestion characteristics of the resulting noodles were studied.The results showed that the hardness,chewiness,and adhesiveness of noodles increased while the breakage rate decreased with an elevated finger millet powder content.When the mass fraction of millet powder was 40%,the hardness of the noodles was the highest(21.54 N),the adhesive strength reached the highest(11.47 N),the chewiness was the highest(10.55 mj),and the elasticity was 0.88 mm.The noodle quality was better,with the sensory score being the highest(82.11).With a further increase of added finger millet powder,the peak viscosity,disintegration value,and gelatinization temperature of the mixed powder decreased(P<0.05),whilst the retrogradation value did not change significantly(P>0.05),indicating that the addition of finger millet powder could promote the gelatinization of the mixed powder.However,the addition of finger millet powder can reduce the gluten protein content in noodles and increase the unembedded starch granules.When the mass fraction of finger millet powder was 50%,the resistant starch content of noodles was 22.66%(a decrease of 37.64%compared to wheat noodles), and the blood glucose generation index was 97.81 (an increase of 17.84%), indicating that the addition of finger millet powder could promote the digestion of noodles. The research results provide certain theoretical reference for the processing and application of finger millet power in the processing of flour products.

关 键 词：穇子粉 面条 质构特性 淀粉消化 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]