白参菌粉添加量对饼干品质及其淀粉消化性的影响  

Effects of Adding Amount of Schizophyllum commune Powder on Quality and Starch Digestibility of Biscuit

作　　者：何泽东 冯慧 王灵艳 赵玲新 孙丽平[1] 庄永亮[1] HE Zedong;FENG Hui;WANG Lingyan;ZHAO Lingxin;SUN Liping;ZHUANG Yongliang(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China)

机构地区：[1]昆明理工大学食品科学与工程学院,云南昆明650500

出　　处：《食品工业科技》2025年第9期85-92,共8页Science and Technology of Food Industry

基　　金：云南省重点研发课题项目(202202AG050009-02);国家自然科学基金项目(31860421)。

摘　　要：为探究白参菌粉掺入对饼干的理化性质和淀粉消化性的影响,本研究将冻干白参菌粉以0、5%、10%、15%、20%五种比例代替面粉搭配粗粮制备白参菌杂粮酥饼干,测评了五种饼干的物性品质和感官特性,探究了其体外淀粉消化性以及食糜微观结构和流变学特性。结果发现,随着白参菌粉添加量的提高,饼干中的蛋白含量从6.23%增加到8.17%,总膳食纤维含量从5.99%增加到11.61%。添加白参菌粉会增加饼干的硬度、脆度和咀嚼性;添加量为10%时饼干的色泽、风味、口感和形态结构评价得分最高。添加白参菌粉会显著降低饼干中淀粉的消化性,降低葡萄糖的释放量,从而降低饼干的预估血糖生成指数(eGI值)。体外消化180 min时,五种饼干的eGI值分别为73.84、70.41、57.87、57.18和56.31。随着白参菌粉添加量的增多,饼干食糜微观结构中观察到的淀粉颗粒减少,饼干肠部消化后的食糜黏度值从0.08 Pa·s增大到0.89 Pa·s。综合比较五种饼干的质构、色泽、感官接受度和淀粉消化性,可以发现添加10%的白参菌粉不仅提升了饼干的感官品质,还降低了饼干中淀粉的消化性。In order to investigate the effects of Schizophyllum commune powder on the physicochemical properties and starch hydrolysis of biscuits,five biscuits were prepared with the adding of S.commune powder by 0,5%,10%,15%and 20%instead of flour,respectively.The physical quality and sensory characteristics of five biscuits were evaluated.The digestibility of starch,microstructure and rheological properties of chyme were determined via in vitro biomimetic digestive system.The results showed that the protein content of five biscuits increased from 6.23%to 8.17%,and the total dietary fibre content increased from 5.99%to 11.61%with the increase of S.commune powder.The addition of S.commune powder would increase the hardness,crispness and the chewability of biscuits.The color,flavor,taste,and texture of the biscuits with 10%of S.commune powder were evaluated to the highest score.The addition of S.commune powder could significantly reduce the digestibility of starch in biscuits,thus reduce the glucose release and eGI value during in vitro digestion.After 180 min of in vitro digestion,the eGI values of five biscuits were 73.84,70.41,57.87,57.18 and 56.31,respectively.With the increase of the addition of S.commune powder,the visibility of starch granules during the observation on microstructure of digestive chyme decreased.The viscosity of digestive chyme after intestinal digestion of five biscuits increased from 0.08 Pa·s to 0.89 Pa·s with the increase of S.commune powder.In summary,the addition of 10%S.commune powder not only improved the sensory quality but also reduced the digestibility of starch of the biscuit.

关 键 词：白参菌 饼干 淀粉消化 食糜 微观结构 表观黏度 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]