莲子红衣黄酮对馒头品质和消化特性的影响  

Effect of Lotus Seed Red-Skin Flavonoids on Quality and Digestibility of Steamed Buns

作　　者：徐虹[1] 王琮琮 龚凌霄[1] XU Hong;WANG Congcong;GONG Lingxiao(National Center of Technology Innovation For Grain Industry(Comprehensive Utilization of Edible by-products),Beijing Technology&Business University,Beijing 100048,China)

机构地区：[1]北京工商大学国家粮食产业(副产物食用资源开发)技术创新中心,北京100048

出　　处：《食品与生物技术学报》2024年第10期120-129,共10页Journal of Food Science and Biotechnology

基　　金：北京市自然科学基金项目(6222002,6202001)。

摘　　要：莲子红衣富含多种活性成分,但由于味道苦涩,限制了其在食品中的应用。作者首先制备了质量分数高达90%的莲子红衣黄酮提取物,并将其添加到馒头中,对馒头比容、色泽、质构、感官评价及体外消化特性等指标进行了测定。结果表明,莲子红衣黄酮提取物对α-葡萄糖苷酶具有较强的抑制作用;随着莲子红衣黄酮质量分数的增加,馒头比容先增大后减小,馒头皮和馒头芯的L^(*)值逐渐降低,硬度、胶着性和咀嚼性逐渐增强,黏性、弹力、弹性及内聚性逐渐减小。感官评价结果表明,添加质量分数0.5%、1.0%的莲子红衣黄酮馒头可接受度较高,没有明显的苦涩味或其他不良风味,形态较好,回弹性较好,咬劲强。另外,莲子红衣馒头能够有效减缓淀粉的水解速率,显著降低快速消化淀粉质量分数,同时增加抗性淀粉质量分数;与普通白面馒头相比,添加质量分数2.0%的红衣黄酮馒头可使预估血糖生成指数(eGI)显著降低,与市售低血糖生成指数(GI)面包的eGI值相近。The lotus seed red-skin is rich in various bioactive compounds,but its application is limited due to its bitter taste.In this study,a flavonoids-enriched extract with a purity of 90%was prepared and added to steamed buns.The specific volume,color,textural properties,sensory evaluation and in vitro digestion characteristics of steamed buns were measured.The results showed that the red-skin flavonoid extract exhibited a strong inhibitory effect onα-glucosidase.With the increase in the mass fraction of lotus seed red-skin flavonoids,the specific volume of the steamed buns first increased and then decreased,while the L^(*)values of the crust and crumb gradually decreased.Hardness,adhesiveness,and chewiness gradually increased,while stickiness,springiness,elasticity,and cohesiveness gradually decreased.Sensory evaluation showed that steamed buns with 0.5%and 1.0%mass fractions of lotus seed red-skin flavonoids were highly acceptable,with no obvious bitterness or other undesirable flavors,have a better shape,improved resilience,and a stronger bite.Furthermore,lotus seed red-skin steamed buns effectively slowed the starch hydrolysis rate,significantly reducing the content of rapidly digestible starch while increasing the content of resistant starch.Compared with regular white steamed buns,the steamed buns with 2.0%mass fraction of red-skin flavonoids showed a significantly lower estimated glycemic index(eGI),comparable to that of commercially available low-glycemic index(GI)bread.

关 键 词：莲子红衣 黄酮类化合物 馒头 体外消化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]