马铃薯抗性淀粉对韧性饼干品质及消化性能的控制

Control of potato resistant starch on quality and digestibility of tough biscuit

中文关键词:  马铃薯抗性淀粉  韧性饼干  物理特性  消化性能

英文关键词:potato resistant starch  tough biscuit  physical properties  digestion performance

中文摘要:

      目的 研究马铃薯抗性淀粉对韧性饼干消化性能及品质的影响规律, 为评价和提高马铃薯抗性淀粉韧性饼干的品质奠定基础。方法 通过将马铃薯抗性淀粉作为膳食纤维成分, 按照不同比例替代面粉, 制作成韧性饼干, 对韧性饼干的延展性、色泽、感官、质构特性、表观结构等物理特性、营养成分及消化性能进行测定, 研究马铃薯抗性淀粉对韧性饼干品质及消化性能的影响。结果 随着马铃薯抗性淀粉的增加, 韧性饼干的延展性总体呈增长趋势, 蛋白质和脂肪含量逐渐减少, 水分和灰分含量变化不明显。在马铃薯抗性淀粉添加为20%时, 饼干色泽均匀, 硬度、脆性和咀嚼性均较好, 感官评分最高。扫描电子显微镜分析发现随着马铃薯抗性淀粉的添加, 饼干结构显示暴露在油脂外的淀粉颗粒逐渐增加。马铃薯抗性淀粉的加入降低系统中淀粉的水解速率, 进而调节饼干的体外消化率, 降低血糖指数; 添加30%马铃薯抗性淀粉时, 血糖指数为62.06, 已达到中等血糖指数。结论 适量的马铃薯抗性淀粉添加到韧性饼干中可以改善饼干品质, 随着马铃薯抗性淀粉含量的增加, 饼干血糖指数降低。本研究可为抗性淀粉饼干的开发提供理论基础。

英文摘要:

      Objective To study the law of effects of potato resistant starch on digestive performance and quality of tough biscuit, and lay a foundation for evaluating and improving the quality of potato resistant starch tough biscuit. Methods The effects of potato resistant starch on the quality and digestibility of tough biscuit were studied by using potato resistant starch as dietary fiber and replacing flour in different proportions to make tough biscuit, and determine the physical properties, such as ductility, color, sensory, texture properties, and apparent structure of the tough biscuit. Results With the increase of potato resistant starch, the ductility of tough biscuit increased, the protein and fat content decreased gradually, and the changes of water and ash content were not obvious. When the content of potato resistant starch was 20%, the biscuit had uniform color, good hardness, brittleness and chewiness, and the highest sensory score. Scanning electron microscope analysis showed that with the addition of potato resistant starch, the structure of the biscuit showed that the starch particles exposed to grease gradually increased. The addition of potato resistant starch reduced the hydrolysis rate of starch in the system, thereby regulating the in vitro digestibility of the biscuits and reducing the blood glucose index; when 30% potato resistant starch was added, the glycemic index was 62.06, which reached the medium glycemic index. Conclusion Adding a proper amount of potato resistant starch into tough biscuits can improve the quality of biscuits, and with the increase of potato resistant starch content, the glycemic index of biscuits decreases. This study can provide a theoretical basis for the development of resistant starch biscuits.