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中国精品科技期刊2020
王贝贝,张永顺,郭洪涛,等. 亚麻籽粉对面条品质和消化特性的影响[J]. 食品工业科技,2024,45(18):72−79. doi: 10.13386/j.issn1002-0306.2023100122.
引用本文: 王贝贝,张永顺,郭洪涛,等. 亚麻籽粉对面条品质和消化特性的影响[J]. 食品工业科技,2024,45(18):72−79. doi: 10.13386/j.issn1002-0306.2023100122.
WANG Beibei, ZHANG Yongshun, GUO Hongtao, et al. Effects of Flaxseed Powder on the Quality and Digestive Characteristics of Noodles[J]. Science and Technology of Food Industry, 2024, 45(18): 72−79. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100122.
Citation: WANG Beibei, ZHANG Yongshun, GUO Hongtao, et al. Effects of Flaxseed Powder on the Quality and Digestive Characteristics of Noodles[J]. Science and Technology of Food Industry, 2024, 45(18): 72−79. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100122.

亚麻籽粉对面条品质和消化特性的影响

Effects of Flaxseed Powder on the Quality and Digestive Characteristics of Noodles

  • 摘要: 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: 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.

     

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