摘要
以甘薯渣为原料,对其进行常压蒸煮、高压蒸煮、微波蒸煮和挤压蒸煮,比较分析不同蒸煮方式甘薯渣膳食纤维的理化特性和结构特性。结果表明四种不同蒸煮方式均显著提高了膳食纤维的含量、持水力、膨胀力和葡萄糖吸收能力,而降低了膳食纤维的持油性和结合脂肪能力,其中,挤压蒸煮最为显著。膳食纤维的结构分析显示,加工未破坏膳食纤维的化学结构,而其结晶度增高,细胞表面破碎。
The residue of sweetpotato was used as raw material in this paper.Comparing and analysing the physio- chemical properties and structural properties of dietary fiber, the dietary fiber were got though different cooking technologies.The cooking technologies included atmospheric cooking, high pressure cooking, microwave cooking and extrusion cooking ,which improved the water holding capacity, swelling capacity, glucose absorption capacity and content of dietary fiber,decreased its oil holding capacity and fat absorption capacity.In four kinds of cooking technologies,extrusion cooking was the most significant. The results of structure analysis showed the chemical structure of dietary fiber were not been destroyed, while their surface structure have been broken and increased the crystallinity of dietary fiber.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第21期107-110,114,共5页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项基金项目(CARS-11-B-18)
关键词
加工
膳食纤维
理化特性
结构特性
process
dietary fiber
physiology-chemical properties
structure properties
