湿热处理对杂豆馒头淀粉消化特性及风味品质的影响

Effects of heat-moisture treatment on starch digestive characteristics and flavor quality of legume steamed bread

中文关键词:  湿热处理  杂豆馒头  理化性质  风味  体外消化特性

英文关键词:heat-moisture treatment  legume steamed bread  physical and chemical properties  flavor  in vitro digestion characteristics

中文摘要:

      目的 研究湿热处理对杂豆馒头消化特性及风味品质的影响。方法 选取湿热处理豌豆、红豆、白芸豆3种杂豆制作杂豆馒头, 对湿热杂豆馒头的色度、比容、感官评分等进行评价, 通过固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)分析湿热粉杂豆馒头挥发性风味物质变化规律, 并对馒头进行体外淀粉消化实验。结果 湿热处理杂豆粉的添加降低了馒头的比容, 改变了馒头的色度。对豌豆馒头和白芸豆馒头感官评分没有影响, 但可显著提高红豆馒头的感官评分(P<0.05)。SPME-GC-MS从湿热杂豆馒头中共检出47种挥发性成分, 主要为醛类、醇类、酯类、酮类、芳香族类、烷烃类及杂环类。淀粉体外消化特性表明3种杂豆馒头的抗性淀粉含量显著高于小麦馒头, 淀粉水解率低于小麦馒头。结论 湿热处理可使杂豆馒头风味品质改善, 使红豆馒头和白芸豆馒头抗性淀粉含量提高和淀粉水解率降低, 但对豌豆馒头没有影响。研究结果为淀粉基杂豆营养健康食品的加工提供数据支撑。

英文摘要:

      Objective To study the effects of the heat-moisture treatment on the legume starch digestive characteristics and flavor quality of legume steamed bread. Methods Three kinds of minor legume, pea, adzuki bean and white kidney bean were selected for heat-moisture treatment, and the chromaticity, specific volume and sensory scores of heat-moisture legume steamed bread were used to evaluate the heat-moisture legume steamed breads, and the volatile flavor of heat-moisture treatment legume steamed bread was analyzed by a combination of solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the in vitro starch digestion experiments were also conducted. Results The results showed that the addition of heat-moisture treatment legume flour reduced the specific volume and changed the chromaticity of the steamed bread. It had no effect on the sensory scores of pea steamed bread and white kidney bean steamed bread, but significantly improved the sensory scores of adzuki bean steamed bread (P<0.05). A total of 47 volatile components from heat-moisture legume steamed bread, mainly aldehydes, alcohols, esters, ketones, alkanes, and heterocycles, were detected by SPME-GC-MS. The in vitro starch digestion characteristics showed that the resistant starch content of the 3 kinds of legume steamed bread was significantly higher than that of the wheat steamed bread, and the starch hydrolysis rate was lower than that of the wheat steamed bread. Conclusion heat-moisture treatment can improve the flavor quality of legume steamed bread, increase the content of resistant starch and decreased the starch hydrolysis rate in adzuki bean steamed bread and white kidney bean steamed bread, but had no effect on the pea steamed bread. The results of the study provide data to support the processing of starch-based legume nutritional and health foods.