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中国精品科技期刊2020
高雪丽,赵丹,李光辉,等. 添加抗性淀粉对红薯粉条理化性能及结构的影响[J]. 食品工业科技,2024,45(14):1−7. doi: 10.13386/j.issn1002-0306.2023110129.
引用本文: 高雪丽,赵丹,李光辉,等. 添加抗性淀粉对红薯粉条理化性能及结构的影响[J]. 食品工业科技,2024,45(14):1−7. doi: 10.13386/j.issn1002-0306.2023110129.
GAO Xueli, ZHAO Dan, LI Guanghui, et al. Effect of Resistant Starch on the Physicochemical Properties and Structure of Sweet Potato Starch Noodles[J]. Science and Technology of Food Industry, 2024, 45(14): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110129.
Citation: GAO Xueli, ZHAO Dan, LI Guanghui, et al. Effect of Resistant Starch on the Physicochemical Properties and Structure of Sweet Potato Starch Noodles[J]. Science and Technology of Food Industry, 2024, 45(14): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110129.

添加抗性淀粉对红薯粉条理化性能及结构的影响

Effect of Resistant Starch on the Physicochemical Properties and Structure of Sweet Potato Starch Noodles

  • 摘要: 为了探究在粉条中加入玉米抗性淀粉和红薯抗性淀粉对其理化性能及结构品质的影响,测定抗性淀粉添加量分别在5.0、7.5、10.0、12.5、15.0 g/100 g下所制备粉条的质构特性、断条率、感官品质、微观结构、体外消化性能等指标的变化情况。结果显示:在抗性淀粉添加量相同时,玉米抗性淀粉粉条硬度和咀嚼性均高于红薯抗性淀粉粉条;随抗性淀粉添加量的增多,两种抗性淀粉粉条硬度和咀嚼性都呈下降趋势;红薯抗性淀粉添加量的升高对粉条内聚性的升高具有显著(P<0.05)影响,对弹性的影响不大;玉米抗性淀粉添加量的升高对粉条内聚性和弹性影响较小;两种抗性淀粉粉条结晶度和断条率均随抗性淀粉添加量增加而升高,且两种抗性淀粉在粉条中的适宜添加量均为5.0 g/100 g;经体外消化2 h后,红薯抗性淀粉粉条和玉米抗性淀粉粉条消化率分别为20.2%和23.3%,而空白组消化率为27.8%,表明两种抗性淀粉均具备良好的抗消化性能。

     

    Abstract: In order to investigate the effects of adding corn resistant starch (CRS) and sweet potato resistant starch (SRS) to starch noodles (SNs) on their physicochemical properties and structural quality, the changes in texture quality, breakage rate, sensory quality, microstructure, and in vitro digestibility of the two types of resistant starch noodles (RSNs) prepared with resistant starch (RS) added at 5.0, 7.5, 10.0, 12.5 and 15.0 g/100 g, respectively were measured. The results showed that the hardness and chewiness of both RSNs showed a decreasing trend when the addition amount of RS increases. The increase in the amount of RS added had a significant (P<0.05) impact on the cohesiveness of the SNs, but with a relatively small impact on elasticity. The increase in the amount of CRS added had no significant effect on the cohesiveness and elasticity of SNs. The crystallinity and breakage rate of the two RSNs increased with the increase of RS addition amount. The appropriate amount of two RS added to noodles was 5.0 g/100g. The 2 hours in vitro digestion rates of SRSNs and CRSNs were 20.2% and 23.3%, respectively, while the blank was 27.8%, indicating that both types of RSNs had good resistance to digestion performance.

     

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