亚麻籽粉对面条品质和消化特性的影响
TS213.2; 为探究不同亚麻籽粉添加量对面条品质和消化特性的影响,在小麦粉中添加亚麻籽粉(0～15％),考察了面条的外观特性、质构特性、蒸煮特性、感官及消化特性的变化.结果表明:随着亚麻籽粉比例的增加,面条的外观色泽加深,咀嚼度和回复性先增加后降低,硬度、弹性和内聚性显著降低(P＜0.05);吸水率先升高后降低,蒸煮损失率逐渐升高;感官评价表明,亚麻籽粉添加量在9％以内面条的感官综合得分较佳,此时面条滋味口感适宜;面条的淀粉消化速率减慢,抗性淀粉相对含量增加,血糖生成指数降低.研究结果为实现亚麻籽资源综合利用,拓展其在食品行业的应用提供一定理论依据....
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| Published in | 食品工业科技 Vol. 45; no. 18; pp. 72 - 79 |
|---|---|
| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
河南农业大学食品科技学院,河南郑州 450002%汤阴县产品质量检验检测中心,河南安阳 456150%河南森林假日食品科技发展有限公司,河南漯河 462005%河南唐玺亲水胶体研究院,河南郑州 451162
01.09.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023100122 |
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| Abstract | TS213.2; 为探究不同亚麻籽粉添加量对面条品质和消化特性的影响,在小麦粉中添加亚麻籽粉(0～15％),考察了面条的外观特性、质构特性、蒸煮特性、感官及消化特性的变化.结果表明:随着亚麻籽粉比例的增加,面条的外观色泽加深,咀嚼度和回复性先增加后降低,硬度、弹性和内聚性显著降低(P＜0.05);吸水率先升高后降低,蒸煮损失率逐渐升高;感官评价表明,亚麻籽粉添加量在9％以内面条的感官综合得分较佳,此时面条滋味口感适宜;面条的淀粉消化速率减慢,抗性淀粉相对含量增加,血糖生成指数降低.研究结果为实现亚麻籽资源综合利用,拓展其在食品行业的应用提供一定理论依据. |
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| AbstractList | TS213.2; 为探究不同亚麻籽粉添加量对面条品质和消化特性的影响,在小麦粉中添加亚麻籽粉(0～15％),考察了面条的外观特性、质构特性、蒸煮特性、感官及消化特性的变化.结果表明:随着亚麻籽粉比例的增加,面条的外观色泽加深,咀嚼度和回复性先增加后降低,硬度、弹性和内聚性显著降低(P＜0.05);吸水率先升高后降低,蒸煮损失率逐渐升高;感官评价表明,亚麻籽粉添加量在9％以内面条的感官综合得分较佳,此时面条滋味口感适宜;面条的淀粉消化速率减慢,抗性淀粉相对含量增加,血糖生成指数降低.研究结果为实现亚麻籽资源综合利用,拓展其在食品行业的应用提供一定理论依据. |
| Abstract_FL | To investigate the effects of different amounts of flaxseed powder on the quality and digestive characteristics of noodles,flaxseed powder(0～15％)was added to wheat flour to investigate the changes in the appearance,texture,cooking,sensory,and digestive characteristics of noodles.Results showed that with the increase of the proportion of flaxseed powder,the appearance color of the noodles was deepened,the chewability and resilience of the noodles increased first and then decreased,and the hardness,elasticity and cohesion of the noodles were significantly decreased(P＜0.05).Water absorption increased first and then decreased,and the cooking loss rate increases gradually.The sensory evaluation showed that the sensory comprehensive score of the noodles was better when the content of flaxseed powder was less than 9％,and the taste of the noodles was suitable.The starch digestion rate of noodles slowed down,the relative content of resistant starch increased,and the glycemic index decreased.The results would provide a theoretical basis for realizing the comprehensive utilization of flaxseed resources and expanding its application in food industry. |
| Author | 张永顺 孙晓冬 白歌 郭洪涛 黄现青 程琳 王贝贝 马燕 |
| AuthorAffiliation | 河南农业大学食品科技学院,河南郑州 450002%汤阴县产品质量检验检测中心,河南安阳 456150%河南森林假日食品科技发展有限公司,河南漯河 462005%河南唐玺亲水胶体研究院,河南郑州 451162 |
| AuthorAffiliation_xml | – name: 河南农业大学食品科技学院,河南郑州 450002%汤阴县产品质量检验检测中心,河南安阳 456150%河南森林假日食品科技发展有限公司,河南漯河 462005%河南唐玺亲水胶体研究院,河南郑州 451162 |
| Author_FL | BAI Ge MA Yan HUANG Xianqing CHENG Lin ZHANG Yongshun SUN Xiaodong WANG Beibei GUO Hongtao |
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| DocumentTitle_FL | Effects of Flaxseed Powder on the Quality and Digestive Characteristics of Noodles |
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| Keywords | flaxseed 感官评价 color 亚麻籽 texture characteristics 蒸煮特性 noodle 消化特性 面条 cooking characteristics digestive characteristics sensory evaluation 质构特性 色泽 |
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| Publisher | 河南农业大学食品科技学院,河南郑州 450002%汤阴县产品质量检验检测中心,河南安阳 456150%河南森林假日食品科技发展有限公司,河南漯河 462005%河南唐玺亲水胶体研究院,河南郑州 451162 |
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| Snippet | TS213.2; 为探究不同亚麻籽粉添加量对面条品质和消化特性的影响,在小麦粉中添加亚麻籽粉(0～15％),考察了面条的外观特性、质构特性、蒸煮特性、感官及消化特性的变化.结果表... |
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| Title | 亚麻籽粉对面条品质和消化特性的影响 |
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