奇亚籽面条食用品质及体外消化特性  

Edible Quality and in vitro Digestive Characteristics of Chia Seed Noodles

作　　者：张伟峰 任香香 孙博雅 张剑[1,2] 黄泽华 于嘉仪 安艳霞 殷贵鸿[4] 赵阳 ZHANG Weifeng;REN Xiangxiang;SUN Boya;ZHANG Jian;HUANG Zehua;YU Jiayi;AN Yanxia;YIN Guihong;ZHAO Yang(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Village,Zhengzhou 450002,Henan,China;College of Grain,Oil,and Food Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;College of Agronomy,National Key Laboratory of Wheat and Maize Crop Science,Collaborative Innovation Center for Henan Grain Crops,Henan Agricultural University,Zhengzhou 450046,Henan,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]农业农村部大宗粮食加工重点实验室,河南郑州450002 [3]河南工业大学粮油食品工程学院,河南郑州450001 [4]河南农业大学农学院,小麦玉米作物学国家重点实验室,河南粮食作物协同创新中心,河南郑州450046

出　　处：《食品研究与开发》2025年第5期22-29,共8页Food Research and Development

基　　金：河南省重大科技专项(201300110800、221100110700);河南省科技攻关计划项目(232102111069、202102110133);河南省现代农业产业技术体系建设项目(HARS⁃22⁃01⁃G2);河南省农业良种联合攻关项目(2022010102);河南省博士后科研资助项目(HN2022128);河南农业大学特殊创新基金(KJCX2019C04);河南农业大学校内拔尖人才项目(30501304);河南工业大学国家小麦玉米深加工工程技术研究中心开放项目(NL2022011);河南省高等学校重点科研项目(25A550010)。

摘　　要：奇亚籽富含膳食纤维和不饱和脂肪酸等营养物质,对调节血糖有积极作用。为提高面条的抗消化特性,以奇亚籽和小麦粉为原料制备面条,探究不同奇亚籽添加量对面条的蒸煮品质、质构特性、感官特性、淀粉糊化性质以及体外消化特性的影响。结果表明,适当添加奇亚籽能够改善面条的蒸煮特性和质构特性,增加面条的吸水率,改善面条口感,提高淀粉的热稳定性。随着奇亚籽添加量的增加,面条中淀粉水解率显著降低,抗性淀粉的含量明显提高,血糖生成指数可降低至55以下。但过量添加奇亚籽会导致面条颜色和内部结构变差,硬度过大,食用时颗粒感明显。综合评价奇亚籽面条的品质及消化特性,奇亚籽的适宜添加量为15%,此时奇亚籽面条的感官评分为89.2,抗性淀粉含量为39.05%。Chia seeds are rich in nutrients such as dietary fiber and unsaturated fatty acids,which play an ac⁃tive role in regulating blood glucose levels.To enhance the digestive resistance of noodles,chia seeds and wheat flour were used as raw materials to make noodles.The effects of different chia seed addition levels on the cooking quality,texture,sensory properties,starch pasting characteristics,and in vitro digestive properties of the noodles were investigated.The results showed that adding an appropriate amount of chia seeds improved the cooking quality and texture of the noodles,increased water absorption,enhanced taste,and improved the thermal stability of starch.As the chia seed content increased,the starch hydrolysis rate in the noodles signifi⁃cantly decreased,and the resistant starch content significantly increased,reducing the glycemic index to be⁃low 55.However,excessive chia seed addition led to poorer color and internal structure,excessive hardness,and a noticeable grainy texture.Based on a comprehensive evaluation of the quality and digestive properties of the chia seed noodles,the optimal chia seed addition was 15%,with a sensory score of 89.2 and a resistant starch content of 39.05%.

关 键 词：奇亚籽 鲜湿面 体外消化 血糖 抗性淀粉 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]