摘要
文中研究了将L-阿拉伯糖添加到曲奇饼干中对饼干感官指标和对血糖正常人群餐后血糖变化的影响,首先固定L-阿拉伯糖占总糖含量的7%,对影响产品质量的主要因素：糖用量、鸡蛋用量、黄油用量和烘烤温度进行了L9（34）正交试验。结果表明：黄油和鸡蛋的添加量对于饼干品质影响最大,其次是糖用量,最后是烘烤温度。含L-阿拉伯糖的曲奇饼干的最佳工艺参数为：以面粉100%计,糖用量为30%,鸡蛋液为30%,黄油为40%,烘烤温度为200°C。在固定了主要原料的配比和工艺参数后,进一步研究了L-阿拉伯糖添加量对曲奇饼干感官指标和对血糖正常人群餐后血糖变化的影响。实验显示当L-阿拉伯糖添加量为5%-10%时,质地均匀细腻,口感酥脆。并且发现添加了L-阿拉伯糖的曲奇饼干对血糖正常人群的餐后血糖升高有抑制作用。
In this paper, the effect of L-arabinose added in the cookies on product＇ s sensory and postprandial blood glucose changes to the consumers were studied. First, the content of L-arabinose in the total sugar content of 7% was fixed, the main affecting factors of the quality including the dosage of eggs, butter, sugar and baking temper- ature was tested by L9 （34） orthogonal test. The results showed that the amount of butter and eggs had the greatest in- fluence in biscuit quality, followed by sugar dosage, the last was the baking temperature. The experiment results showed that the best parameters were： sugar 30 % , egg 30 % , butter 40 % , the bake temperature 200 ℃. The sin- gle factor experiments show that when L-arabinose sugar content of 5% to 10% , the quality of cookies was fine and crispy. The influence on the postprandial blood glucose indicates that the L-arabinose can inhibit postprandial blood glucose.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第6期100-103,共4页
Food and Fermentation Industries
基金
粮油食品深加工吉林省高校重点实验室科研项目(吉林高校重点实验室科合字[2012]第006号)
吉林工商学院院级科研项目(吉林工商学院科合字[2013]第018号)
