研究报告

刺梨果渣及其膳食纤维提取物对面条品质的影响

  • 张灿 ,
  • 郭依萍 ,
  • 田艾 ,
  • 黄俊杰 ,
  • 明建 ,
  • 李富华
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  • (西南大学 食品科学学院,重庆,400715)
第一作者:本科生(李富华讲师为通信作者,E-mail:fuhualee92@163.com)

收稿日期: 2022-01-25

  修回日期: 2022-03-21

  网络出版日期: 2023-05-16

基金资助

贵州省科技计划项目(黔科合支撑[2021]一般116);西南大学“大学生创新创业训练计划”项目(X202110635201;X202010635437)

Effects of Rosa roxburghii Tartt pomace and dietary fiber extract on noodle quality

  • ZHANG Can ,
  • GUO Yiping ,
  • TIAN Ai ,
  • HUANG Junjie ,
  • MING Jian ,
  • LI Fuhua
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2022-01-25

  Revised date: 2022-03-21

  Online published: 2023-05-16

摘要

刺梨果渣虽然富含多种功能性成分,但整体利用度不高。为提高刺梨果渣的利用率,该研究将不同粒径刺梨果渣及其膳食纤维提取物添加到面条中,研究不同粒径果渣或其膳食纤维提取物对面条品质特性和生物活性的影响。结果表明,添加60~80 μm果渣或1~10 μm果渣膳食纤维提取物均能显著改善面条的煮制特性,其吸水性较空白分别提高了9.26%、5.91%(P<0.05)。煮制后,添加250 μm果渣面条的硬度、弹性最大。添加1~10 μm果渣或0.1~1 μm果渣膳食纤维提取物分别使面条抗氧化的能力提升6倍和5倍。添加0.1~1 μm果渣或其膳食纤维提取物使面条淀粉水解率分别降低16.14%和11.36%(P<0.05)。综上,添加1~10 μm果渣膳食纤维提取物的面条,吸水率、硬度、弹性、咀嚼性、膳食纤维含量、抗氧化活性显著提高,损失率、亮度值、淀粉水解率显著降低。刺梨果渣及膳食纤维提取物可作为功能性面制品研发的良好资源,为刺梨果渣的精深加工提供研究基础。

本文引用格式

张灿 , 郭依萍 , 田艾 , 黄俊杰 , 明建 , 李富华 . 刺梨果渣及其膳食纤维提取物对面条品质的影响[J]. 食品与发酵工业, 2023 , 49(8) : 105 -112 . DOI: 10.13995/j.cnki.11-1802/ts.030753

Abstract

Rosa roxburghii Tartt pomace contains a variety of functional compounds, but its utilization is still not enough. To improve the utilization rate of Rosa roxburghii Tartt pomace, the effects of Rosa roxburghii Tartt pomace with different particle sizes and the dietary fiber extract on the quality and biological activities of noodles were studied. Results showed that the dietary fiber extract from 60-80 μm pomace or 1-10 μm pomace significantly improved the cooking properties of noodles, and the water absorption capacity of the two noodles increased by 9.26% and 5.91% compared with that of the control noodle (P<0.05). After cooking, the noodles added with 250 μm pomace showed the highest hardness and elasticity. The addition of dietary fiber extract obtained from 1-10 μm or 0.1-1 μm pomace increased the antioxidant capacity by six and five folds, respectively. The addition of 0.1-1 μm pomace or its dietary fiber extract reduced the starch hydrolysis rate of noodles by 16.14% and 11.36%, respectively (P<0.05). In brief, the addition of dietary fiber extract obtained from 1-10 μm pomace significantly increased the water absorption, hardness, elasticity, chew ability, dietary fiber content, and antioxidant activity of noodles, while it significantly decreased the loss rate, brightness value, and starch hydrolysis rate of noodles. Results indicated that Rosa roxburghii Tartt pomace and its dietary fiber extract could be good resources for the processing of functional flour products. This study provided a research basis for the comprehensive processing of Rosa roxburghii Tartt pomace.

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