摘要
以烘干和冻干白萝卜粉为原料,采用酶法、酸法和碱法提取不溶性膳食纤维(IDF),测定IDF的持水力、持油力、膨胀力,并用性质最佳的IDF制作韧性饼干,研究其对饼干消化的影响。结果表明,从冻干粉提取的IDF理化性质总体优于烘干粉。其中,以酶法从冻干粉提取的IDF最优,其持水力为17.19 g/g,持油力为2.11 g/g,膨胀力为18.2 m L/g。添加10%的白萝卜膳食纤维不影响饼干的风味和口感,但可降低淀粉的消化速率。
In this experiment,insoluble dietary fiber(IDF)was extracted from oven-dried or lyophilized white radish powder by enzymatic,acid and alkali methods.The water holding capacity,oil holding capacity and swelling capacity of the insoluble dietary fiber were determined.IDF with best physicochemical properties was used for dietary fiber(DF)biscuit,and its effect on biscuit digestion was also studied.The results showed that the physicochemical properties of insoluble dietary fiber extracted from freeze-dried powder were better than that of oven-dried powder.IDF extracted from lyophilized powder by enzymatic method was the best,with water holding capacity of 17.19 g/g,oil holding capacity of 2.11 g/g and expansion capacity of18.2 m L/g.The addition of 10%radish dietary fiber did not affect the flavor and taste of biscuits,but could decrease the digestion rate of starch.
作者
李琳
张小康
周子政
路冲
潘鑫
邓祥宜
LI Lin;ZHANG Xiaokang;ZHOU Zizheng;LU Chong;PAN Xin;DENG Xiangyi(College of Food&Biological Science and Technology,Wuhan Institute of Design and Sciences,Wuhan,Hubei 430205,China;The Institute of Vegetables,Wuhan Academy of Agricultural Sciences,Wuhan,Hubei 430065,China)
出处
《农产品加工》
2020年第14期38-41,共4页
Farm Products Processing
基金
湖北省教育厅科学研究项目(B2019327)
湖北省科技创新团队计划项目(T201534)
国家级大学生科技创新项目(201914035001)。
关键词
白萝卜
不溶性膳食纤维
理化性质
膳食纤维饼干
体外消化
white radish
insoluble dietary fiber(IDF)
physicochemical properties
dietary fiber biscuit
in vitro digestion
