食品与发酵工业 >

2022 , Vol. 48 >Issue 1: 218 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027322

研究报告

马铃薯全粉对酥性饼干品质风味及消化特性的影响

  • 赵金梅 ,
  • 邢灵英 ,
  • 苑广静 ,
  • 焦扬 ,
  • 罗光宏 ,
  • 郭苗苗 ,
  • 裴宇芳 ,
  • 李莎 ,
  • 李箭飞
展开
  • 1(河西学院 生命科学与工程学院,甘肃 张掖,734000)
    2(甘肃省微藻工程技术研究中心(河西学院),甘肃 张掖,734000)
硕士,讲师(罗光宏教授为通信作者,E-mail:13993693452@163.com)

收稿日期: 2021-03-17

  修回日期: 2021-05-11

  网络出版日期: 2022-01-27

基金资助

甘肃省科技计划资助项目(18JR2JG001);甘肃省高等学校产业支撑计划项目(2020C-25);河西学院青年教师科研基金项目(QN2019010)

收起

Effects of adding potato granules on the quality and digestibility of crisp biscuits

  • ZHAO Jinmei ,
  • XING Lingying ,
  • YUAN Guangjing ,
  • JIAO Yang ,
  • LUO Guanghong ,
  • GUO Miaomiao ,
  • PEI Yufang ,
  • LI Sha ,
  • LI Jianfei
Expand
  • 1(College of Life Science and Engineering,Hexi University,Zhangye 734000,China)
    2(Engineering Technology Research Center for Microalgae of Gansu,Hexi University,Zhangye 734000,China)

Received date: 2021-03-17

  Revised date: 2021-05-11

  Online published: 2022-01-27

Fold

摘要

将马铃薯全粉以0%~50%(质量分数)的比例替代低筋小麦粉,研究马铃薯全粉替代对面团及饼干质构特性、感官特性、色度、挥发性风味物质以及消化特性的影响。结果表明,随着马铃薯全粉添加量的增加,面团及饼干的质构特性先降低后升高,饼干色泽不断加深,感官评分先升高后降低。当马铃薯全粉添加量为20%(质量分数)时,面团的硬度、胶着性和回复性降为最低,制得的饼干硬度、脆度、咀嚼性、胶着性和内聚性均最低,口感最酥脆,感官评分最高。采用电子鼻对挥发性风味物质进行比对,发现添加马铃薯全粉20%、30%(质量分数)时饼干风味最为浓郁,芳香成分、有机硫类和烷烃类等风味物质更为突出。同时随着马铃薯全粉添加量的增加,混合粉和饼干的快消化淀粉(rapidly digestible starch,RDS)含量逐渐增加,慢消化淀粉(slowly digestible starch,SDS)含量逐渐降低,饼干整体消化速率随马铃薯全粉含量的增加而增大。综上所述,适量添加马铃薯全粉可以有效改善饼干感官品质、质构特性、色泽风味,提高消化速率,添加量为20%(质量分数)时制作的酥性饼干酥松、品质最佳。该研究为马铃薯全粉在饼干及其他面制食品中的应用提供一定参考。

关键词： 马铃薯全粉; 酥性饼干; 感官品质; 质构特性; 挥发性风味物质; 消化特性

本文引用格式

赵金梅 , 邢灵英 , 苑广静 , 焦扬 , 罗光宏 , 郭苗苗 , 裴宇芳 , 李莎 , 李箭飞 . 马铃薯全粉对酥性饼干品质风味及消化特性的影响[J]. 食品与发酵工业, 2022 , 48(1) : 218 -226 . DOI: 10.13995/j.cnki.11-1802/ts.027322

Abstract

Substituting a certain quality of low protein flour ranged from 0% to 50% with potato granules was implemented, and its effect on the performance of dough and biscuits in terms of texture profile, organoleptic attribute, color, volatile flavor components and digestibility was investigated. The results revealed that, with the increasing addition amount of potato granules, the texture profile of the dough and biscuits firstly decreased and then increased, and the sensory scores exhibited a contrary trend to the texture profile. The color of the biscuits was burned gradually. When the addition amount of the potato granules was 20%, hardness, gumming property and resilience of the dough reached the lowest value. Similarly, hardness, brittleness, chewiness, gumming property and cohesion of the biscuits also got the minimum. As expected, not only mouthfeel was the crispest but also sensory scores were the highest. Comparison on volatile flavor components resulting from the output of electronic nose tests discovered that biscuits containing 20% potato granules had a stronger flavor and much more flavor components such as aroma constituent, organosulfur compounds, alkane and so on. The same observation could be obtained in the case of 30% potato granules. In addition, with the increasing addition amount of potato granules, the content of the ready digestible starch (RDS) found in the mixture was increased, the slowly digestible starch (SDS) showed a reduction, comprehensive digestion rate of the biscuits got higher as well. In comparison, the biscuits with a content of 20% potato granules have the best evaluation. This study offer a reference to the application of the potato granules in other wheat flour food.

Key words： potato granules; crisp biscuits; sensory quality; texture properties; volatile aroma components; digestibility

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