摘要
为开发低GI方便主食以满足被血糖波动带来困扰的人群对方便主食的需求,本文重点且系统研究了苦荞、魔芋葡甘露聚糖、谷朊粉、聚丙烯酸钠等辅料添加量对非油炸苦荞方便面(non fried tartary buckwheat instant noodles,NFTBIN)品质特性和抗性淀粉(resistant starch,RS)含量的影响,利用BoxBehnken设计-响应面法获得了复合辅料的最佳配比,体内外模拟消化试验研究了NFTBIN的消化特性。研究结果发现:NFTBIN复合辅料最优复配比例为苦荞65.91%、魔芋葡甘露聚糖0.64%、谷朊粉2.10%、聚丙烯酸钠0.18%,感官评分预测值91.54分。为验证该方案的有效性,在此条件下进行重复试验验证,NFTBIN断条率3.12%,糊化度92.86%,复水时间254 s,RS 17.12%,感官评分92.13分,弹性0.88,胶着性634.85 gf,黏聚性0.68,硬度873.26 gf,咀嚼性548.93 gf,粘性11.47 gf,采用响应面Box-Behnken优化获得的NFTBIN复合辅料配比基本准确可靠,对NFTBIN工业化生产实践具有指导意义。体外消化试验揭示本试验方案能够有效降低NFTBIN的水解指数(index of hydrolysis,HI)和血糖生成指数预测值(glycemic index predictive value,eGI),NFTBIN的GI值从约65降至49左右,可将该NFTBIN样品认定为低GI食品(GI≤55)。说明本试验方案降低GI值可行,能够为研制低GI值苦荞类方便主食提供实践与理论指导。
In order to develop a low GI convenient staple food to meet the convenient staple food needs of people troubled by the fluctuation of blood glucose,we focused on and systematically studied the influence of the addition amount of tartary buckwheat,konjak glucomannan,gluten,sodium polyacrylate and other auxiliary materials on the quality characteristics and resistant starch content of non-fried tartary buckwheat instant noodles(NFTBIN).BoxBehnken design-response surface methodology was used to optimize the compound proportion of composite auxiliary materials,and the digestion characteristics of NFTBIN were studied in combination with in vitro and in vivo digestion experiments.The results indicated that the optimal compounding proportion of non-fried tartary buckwheat was 65.91%,konjac glucomannan 0.64%,wheat gluten 2.10%,sodium polyacrylate 0.18%,and the predicted sensory score was 91.54 points.Repeated tests were carried out under the conditions to verify the validity of the scheme.The breaking rate of NFTBIN was 3.12%,the gelatinization degree was 92.86%,the rehydration time was 254 s,the resistant starch was 17.12%,the sensory score was 92.13 points,the elasticity was 0.88,the adhesion was 634.85 gf,the cohesion was 0.68,the hardness was 873.26 gf,the chewability was 548.93 gf,and the viscosity was 11.47 gf.The proportion of compound excipients of NFTBIN obtained by response surface box Behnken optimization is basically accurate and reliable,which has guiding significance for the industrialized production of NFTBIN.It can be seen from the in vitro digestion experiment that this experimental scheme significantly reduces the predicted values of hydrolysis index and blood glucose generation index of non-fried tartary buckwheat.In vivo blood glucose measurement showed that the GI value of NFTBIN decreased from about 65 to about 49.The NFTBIN can be determined as low GI food(GI≤55).This experimental scheme is basically feasible to reduce the GI value of NFTBIN,and provides practical guidance for the development of
作者
李军
LI Jun(School of Cuisine,Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100)
出处
《中国食品添加剂》
CAS
北大核心
2023年第6期183-192,共10页
China Food Additives
基金
2021年度全国人文社会科学立项课题(编号:21BJR01020)阶段性成果
全国高等教育教学改革研究课题(编号:2021HER021)阶段性成果
全国商贸职业教育集团2021年度集团化办学课题(编号:QGSMJT210204)阶段性成果。
关键词
苦荞
非油炸方便面
抗性淀粉
响应面分析
消化特性
tartary buckwheat
non-fried instant noodles
resistant starch
response surface analysis
digestive characteristics
