添加葛根粉对冷冻馒头食用品质的影响

Effects of addition of Pueraria lobata powder on the edible quality of frozen steamed buns

中文关键词:  冷冻馒头  葛根粉  感官品质  体外消化  抗氧化性

英文关键词:frozen steamed bun  Pueraria lobata powder  sensory quality  in vitro digestion  antioxidation

中文摘要:

      目的 探究添加不同含量葛根粉对冷冻馒头食用品质的影响。方法 添加不同比例(0、5%、10%、15%、20%)葛根粉替代面粉制备葛根面团, 比较新鲜面团与?20℃下冻藏30 d冷冻面团蒸制的馒头的感官品质、体外消化和抗氧化活性的影响。结果 相比于纯麦馒头, 随着葛根粉含量增加, 新鲜馒头和冷冻馒头的比容、延展率和明亮度均下降, 硬度和咀嚼性增大, 淀粉水解率下降, 抗氧化活性上升。当葛根粉添加量为15%时, 新鲜馒头快消化淀粉含量下降13.69%、慢消化淀粉和抗性淀粉含量分别增加4.59%和9.10%, 最终淀粉水解率下降13.93, 血糖生成指数下降12.30, 但总酚、总黄酮含量和抗氧化活性均显著增加(P<0.05)。相比于新鲜葛根馒头, 冷冻葛根馒头的感官品质、淀粉水解率、总酚、总黄酮含量和抗氧化活性能均略微下降。结论 当添加15%葛根粉时, 制作的冷冻葛根馒头依然可以保持良好的感官品质和抗氧化活性, 以及较低的淀粉水解率。

英文摘要:

      Objective To study the effects of adding different amount of Pueraria lobata powder on the edible quality of frozen steamed bread. Methods Pueraria lobata dough was prepared by different proportions (0, 5%, 10%, 15%, 20%) of Pueraria lobata powder instead of flour. The sensory quality, in vitro digestibility and antioxidation of buns made from fresh dough and frozen dough stored at ?20℃ for 30 days were compared. Results Compared with pure wheat buns, the specific volume, spread ratio and brightness of fresh and frozen buns decreased, hardness and chewiness increased, starch hydrolysis rate decreased and antioxidant properties increased as the content of Pueraria lobata powder increased. When the Pueraria lobata addition amount reached 15%, the rapidly digestible starch content of the fresh steamed buns decreased by 13.69%, and the slowly digestible starch and resistant starch content increased by 4.59%, 9.10%, respectively; the in vitro starch digestion of steamed buns decreased by 13.93, and the glycemic index decreased by 12.30, but the total phenol, total flavonoids content, and antioxidation of buns increased significantly (P<0.05). Compared to the fresh Pueraria lobata steamed buns, the sensory quality, starch hydrolysis rate, total phenol, total flavonoid content, and antioxidation of frozen Pueraria lobata steamed buns were decreased slightly. Conclusion When 15% Pueraria lobata powder is added, the frozen Pueraria lobata steamed buns produced still maintain good sensory quality, antioxidation, and low starch hydrolysis rate.