摘要
基于资源有效利用及食品营养与健康发展趋势,为开发功能性面条提供理论参考,在小麦粉中添加不同比例(0%、1%、3%、5%、7%、9%)的沙棘果渣,研究其对面条的品质特性、抗氧化活性和消化特性的影响。结果表明,随着沙棘果渣添加量的增多,面条的外观颜色逐渐变深,吸水率、硬度呈逐渐上升的趋势,在9%时最大分别为115.34%和510.20 g;蒸煮损失率和断条率呈先下降后上升的趋势,在5%时最低为3.31%和3.13%。面条的感官评分先上升后下降,在5%时达最高90分;拉断距离和最大拉断力显著下降(P<0.05),在9%时分别减少了56.16%和21.42%。面条的抗氧化活性随沙棘果渣增加显著上升(P<0.05),在9%时黄酮、多酚含量最高分别为0.264 mg/g和0.086 mg/g,淀粉消化速率逐渐减慢,在3%~9%之间的面条血糖生成指数明显降低。综合分析不同沙棘果渣添加量对面条蒸煮特性、感官评价、质构特性、抗氧化活性及消化特性的影响,添加量为5%时,有潜力开发集营养、美味、健康于一体的面条。
This study provided a theoretical framework for the development of functional noodles based on effective utilization of resources and developmental trends in food nutrition and health.The effects of varying proportions(0%,1%,3%,5%,7%,and 9%)of sea buckthorn pomace on the quality,antioxidant activity,and digestive attributes of noodles were studied.The results showed that the appearance color of noodles gradually darkened with an increase in sea buckthorn pomace proportion,and the water absorption rate and hardness of the noodles gradually increased to a maximum of 115.34%and 510.20 g at 9%sea buckthorn pomace,respectively.However,the cooking loss and strip breakage rates initially decreased but eventually increased to a minimum of 3.31%and 3.13%at 5%sea buckthorn pomace,respectively.The sensory score of noodles initially increased and subsequently decreased,reaching a maximum of 90 points at 5%.The breaking distance and maximum breaking force decreased significantly(P<0.05),by 56.16%and 21.42%,respectively,at 9%.However,the antioxidant activity of noodles significantly increased with an increase in sea buckthorn pomace proportion(P<0.05),and the highest levels of flavonoids and polyphenols were 0.264 and 0.086 mg/g,respectively,at 9%.Conversely,the starch digestion rate gradually slowed,and the glycemic index of the noodles obviously decreased between 3%and 9%.Comprehensive analyses of the effects of different proportions of sea buckthorn pomace on the cooking characteristics,sensory evaluation,texture property,antioxidant activity,and digestive attributes of noodles showed a significant improvement in the nutritional value,delicacy,and healthiness at 5%sea buckthorn pomace.
作者
秦永萍
曾鹏
房丹丹
陈麟
QIN Yongping;ZENG Peng;FANG Dandan;CHEN Lin(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843000,China;Xinjiang Auricula Engineering Technology Research Center,Aksu 843000,China)
出处
《食品工业科技》
北大核心
2025年第10期112-121,共10页
Science and Technology of Food Industry
基金
新疆维吾尔自治区教育厅培育类项目(XJEDU2024P092)
新疆理工学院慕萨莱思品质检测重点实验室(PT202102)。
关键词
沙棘果渣
面条
品质特性
抗氧化活性
消化特性
sea buckthorn pomace
noodles
quality properties
antioxidant activity
digestive attributes
