基于体外模拟消化的抗性糊精苹果粉品质、风味及升糖效果评价  

Evaluation of quality,flavor and glucose-raising effects of resistant dextrin apple powder based on in vitro simulated digestion

作　　者：张一鸣 刘玉鑫 葛邦国[1] 高玲 牛晓雨 和法涛[1] ZHANG Yiming;LIU Yuxin;GE Bangguo;GAO Ling;NIU Xiaoyu;HE Fatao(Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250014,Shandong,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250014 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《粮食与油脂》2025年第4期97-102,共6页Cereals & Oils

基　　金：山东省重点研发计划(2022TZXD007)。

摘　　要：以麦芽糊精和抗性糊精混合物为辅料制备喷雾干燥苹果粉,考察不同比例抗性糊精的添加对苹果粉粉体品质、风味和升糖效果的影响。结果表明:随着抗性糊精质量分数的增加,苹果粉a^(*)值、中位粒径、堆密度、休止角、溶解时间总体下降,b^(*)值、比表面积、水溶性指数、持油力总体提升,风味浓郁度和丰富度提升,在体外模拟胃肠消化过程中葡萄糖含量峰值降低且很快趋于平稳。当抗糊精性质量分数为50%时(以辅料总质量计),粉体品质、风味及升糖效果较好。Spray dried apple powder was prepared with the mixture of maltodextrin and resistant dextrin as excipients,and the effects of adding different proportions of resistant dextrin on the quality,flavor,and glucose-raising effect of apple powder were studied.The results showed that with the increase of the mass fraction of resistant dextrin,the a^(*)value,median particle size,bulk density,angle of repose and dissolution time of apple powder were generally decreased,the b^(*)value,specific surface area,water solubility index and oil holding capacity were generally increased,the intensity and richness of flavor were increased,and the peak glucose content decreased and stabilized faster during the simulated gastrointestinal digestion in vitro.When the mass fraction of anti-dextrin was 50%(based on the total mass of excipients),the powder quality,flavor and glucose-raising effect were better.

关 键 词：抗性糊精 苹果粉 体外模拟消化 升糖效果 

分 类 号：TS201.2[轻工技术与工程—食品科学]