鹰嘴豆全麦粉酥性饼干研制及品质分析表征

Development and quality analysis and characterization of chickpea whole wheat flour crisp biscuit

中文关键词:  鹰嘴豆  全麦粉  酥性饼干  品质分析

英文关键词:chickpea  whole wheat flour  crisp biscuit  quality analysis

中文摘要:

      目的 开发一款低糖、低脂、富含氨基酸和膳食纤维的鹰嘴豆全麦粉酥性饼干。方法 以低筋粉、鹰嘴豆、全麦粉、玉米油等原料研制鹰嘴豆全麦粉酥性饼干, 以感官评分为评定指标经单因素和正交试验得到最优配方。采用质构仪和低场核磁共振分析表征了不同组分条件下鹰嘴豆全麦粉酥性饼干的内在结构和水分分布情况。结果 通过正交试验优化了鹰嘴豆全麦粉酥性饼干配方为: 鹰嘴豆粉17.5%、全麦粉30%+低筋粉70%、木糖醇25%、玉米油22.5%。在此配方下制得的鹰嘴豆全麦粉酥性饼干感官评分最高且硬度、脆性、胶黏性和咀嚼性均高于其他试验组。结论 本研究为膳食纤维功能饼干研发与生产提供理论参考。

英文摘要:

      Objective To develop a chickpea whole wheat flour crisp biscuit with low sugar, low fat and rich amino acids and dietary fiber. Methods The chickpea whole wheat flour biscuit was prepared with low gluten meal, chickpea, whole wheat flour, corn oil and other raw materials, with the sensory score as the evaluation index, the optimal formula was obtained through single factor and orthogonal test. The internal structure and water distribution of chickpea whole wheat flour crisp biscuit with different components were characterized by texture analyzer and low-field nuclear magnetic resonance. Results The optimum formula of chickpea whole wheat flour crisp biscuit was determined by orthogonal test as follows: Chickpea flour 17.5%, whole wheat flour 30%+low gluten flour 70%, xylitol 25% and corn oil 22.5%. The chickpea whole wheat flour crisp biscuit prepared under the formula had the highest sensory score and higher hardness, brittleness, gumminess and chewiness than other test groups. Conclusion This study provides a theoretical reference for the research and development and production of dietary fiber functional biscuits.