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中国精品科技期刊2020
段亮亮,郑思晴,赵柏雅,等. 脱脂大豆粉曲奇饼干配方优化及对小鼠脂代谢的影响[J]. 食品工业科技,2025,46(7):1−9. doi: 10.13386/j.issn1002-0306.2024050158.
引用本文: 段亮亮,郑思晴,赵柏雅,等. 脱脂大豆粉曲奇饼干配方优化及对小鼠脂代谢的影响[J]. 食品工业科技,2025,46(7):1−9. doi: 10.13386/j.issn1002-0306.2024050158.
DUAN Liangliang, ZHENG Siqing, ZHAO Boya, et al. Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice[J]. Science and Technology of Food Industry, 2025, 46(7): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050158.
Citation: DUAN Liangliang, ZHENG Siqing, ZHAO Boya, et al. Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice[J]. Science and Technology of Food Industry, 2025, 46(7): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050158.

脱脂大豆粉曲奇饼干配方优化及对小鼠脂代谢的影响

Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice

  • 摘要: 本研究旨在优化传统曲奇饼干配方,制作更为健康的脱脂大豆粉曲奇饼干。研究采用低筋面粉为主料,脱脂大豆粉为辅料,葡萄籽油、低聚果糖分别部分替代黄油和蔗糖,并采用单因素和响应曲面试验,根据感官评分、质构分析,以及评估产品对小鼠脂代谢的影响,来确定最终配方。结果表明随着脱脂大豆粉含量升高,感官评分先升后降,脱脂大豆粉比例为40%(以脱脂大豆粉与面粉总量计)时最高为88.79分(P<0.05);而葡萄籽油比例高于20%(以葡萄籽油与黄油总量计)或低聚果糖比例高于30%(以蔗糖与低聚果糖总量计)时主要降低产品感官品质(P<0.05)。脱脂大豆粉及低聚果糖升高产品硬度、咀嚼性及脆性,降低弹性,而葡萄籽油降低产品硬度及咀嚼性。最终产品优化配方为:62.24 g低筋面粉、37.76 g脱脂大豆粉、42.66 g黄油、12.34 g葡萄籽油、19.61 g蔗糖、5.39 g低聚果糖、35.00 g鸡蛋,感官评分为90.40±4.69高于传统饼干83.08±4.85(P<0.05)。尽管优化配方成本是传统配方的1.40~1.50倍,但其产品不易引起BALB/c小鼠脂代谢紊乱,喂养12周后,小鼠体重、肝脏指数、脂肪系数及血清肝损伤指标均显著低于传统饼干组(P<0.05),血脂四项中甘油三酯(total triglycerides,TG)及低密度脂蛋白胆固醇(low density lipoprotein cholesterol,LDL-C)显著低于而高密度脂蛋白胆固醇(high density lipoprotein cholesterol,HDL-C)显著高于传统饼干组(P<0.05),小鼠肝脏组织也无明显脂质堆积,与维持饲料组无差异。这表明脱脂大豆粉曲奇饼干更具健康性,具有较好的市场前景。

     

    Abstract: In this study, the traditional cookie recipe was optimized to develop healthier, defatted soybean flour cookies. Low-gluten flour was used as the primary ingredient, with defatted soybean flour as a supplement. Butter and sucrose were partially replaced with grape seed oil and fructooligosaccharides, respectively. Single-factor and response surface methodology experiments were conducted. The final formulation was determined based on sensory evaluation, texture analysis, and impact on lipid metabolism in mice. The results indicated that as the proportion of defatted soybean flour increased, the sensory scores initially increased and then declined. The highest score of 88.79 points (P<0.05) was obtained when defatted soybean flour accounted for 40% of the total flour content. In contrast, significant reductions in sensory scores were observed when the proportions of grape seed oil exceeded 20% or fructooligosaccharides exceeded 30% (P<0.05). The addition of defatted soybean flour and fructooligosaccharides increased the hardness, chewiness, and crispness but reduced the elasticity of the cookies. Conversely, grape seed oil decreased the hardness and chewiness. The optimized formulation included 62.24 g low-gluten flour, 37.76 g defatted soybean flour, 42.66 g butter, 12.34 g grape seed oil, 19.61 g sucrose, 5.39 g fructooligosaccharides, and 35.00 g egg. The sensory score of the product was 90.40±4.69 higher than the traditional cookie's score of 83.08±4.85 (P<0.05). Although the cost of the optimized formulation was 1.40~1.50 times higher than that of the traditional formulation, it did not disrupt lipid metabolism in BALB/c mice. After 12 weeks of feeding, the mice exhibited significantly lower body weight, liver index, fat coefficient and serum liver damage indicators than those in the traditional cookie group (P<0.05). Total triglycerides (TG) and low density lipoprotein cholesterol (LDL-C) were significantly lower while high density lipoprotein cholesterol (HDL-C) was significantly higher than the comparatively blood lipid parameters in the traditional cookie group (P<0.05). No significant lipid accumulation was observed in the liver tissues, similar to the observation in the maintenance diet group. These findings suggest that defatted soybean flour cookies are healthier and have promising market potential.

     

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