豆渣粉添加量对鲜湿面品质和淀粉消化特性的影响  

Effect of okara powder addition on the quality of fresh wet noodles and starch digestibility

作　　者：谢乐 赵良忠 陈浩 周晓洁 周文化 XIE Le;ZHAO Liang-zhong;CHEN Hao;ZHOU Xiao-jie;ZHOU Wen-hua(College of Food and Chemical Engineering,Shaoyang University,Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,Hunan,China;School of Food Science and Engineering,Central South University of Forestry and Technology,National Engineering Laboratory for Rice and By-product Deep Processing,Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha 410004,Hunan,China)

机构地区：[1]邵阳学院食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湖南邵阳422000 [2]中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,特医食品加工湖南省重点实验室,湖南长沙410004

出　　处：《粮食与油脂》2024年第12期13-18,25,共7页Cereals & Oils

基　　金：湖南省自然科学基金资助项目(2022JJ50223);湖南省教育厅科学研究项目(23B0716);湖南省科技创新计划资助(2019TP1028、2020TP2002);国家林草局林草科技推广项目(2023133127)。

摘　　要：为改善鲜湿面的营养价值,提高豆渣的利用率,将豆渣粉添加到小麦粉中制备鲜湿面,探究不同豆渣粉添加量对鲜湿面品质和淀粉消化特性的影响,并结合主成分分析构建综合评价模型,选出最适豆渣粉添加量。结果表明:随着豆渣粉添加量的增加,鲜湿面的整体色泽变深,蒸煮损失率先降低后升高,硬度、拉伸强度和整体可接受度呈现先升高后降低的趋势。淀粉消化特性结果显示,随着豆渣粉添加量的增加,鲜湿面的抗性淀粉(RS)含量先升高后降低,快消化淀粉(RDS)含量和预测血糖生成指数(eGI)呈现先降低后升高的趋势。主成分分析结果显示,当豆渣粉添加量为10%(以豆渣粉和小麦粉总质量计)时,鲜湿面品质和淀粉消化特性的综合评价最高。In order to improve the nutritional value of fresh wet noodles and enhance the utilization rate of okara,okara powder was added to wheat flour to prepare fresh wet noodles.The effects of different okara powder additions on the quality and starch digestibility of fresh wet noodles were investigated,and a comprehensive evaluation model combining principal component analysis was established to select the optimal amount okara powder additions.The results showed that with the increase of okara powder addi-tion,the overall color of fresh wet noodles became darker,the cooking loss first decreased and then in-creased,the hardness,tensile strength,and overall acceptability showed a trend of first increasing and then decreasing.The starch digestibility results indicated that with the increase of okara powder addition,the resistant starch(RS)content of fresh wet noodles first increased and then decreased,the rapidly di-gestible starch(RDS)content and estimated glycemic index(eGI)showed a trend of first decreasing and then increasing.The results of principal component analysis showed that when okara powder was added was 10%(based on the total mass of okara powder and wheat flour),the comprehensive evaluation of fresh wet noodle quality and starch digestibility was the highest.

关 键 词：豆渣粉 鲜湿面 品质 淀粉消化 主成分分析 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]