食品与发酵工业 >

2023 , Vol. 49 >Issue 16: 145 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032210

研究报告

绿茶粉对高粱挂面品质及消化特性的影响

  • 魏香玉 ,
  • 于鲲 ,
  • 吴迪 ,
  • 黄小秀 ,
  • 何维 ,
  • 杜传来
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  • (安徽科技学院 食品工程学院,安徽 滁州,233100)
第一作者:硕士研究生(于鲲讲师和杜传来教授为共同通信作者,E-mail:yukun@ahstu.edu.cn;ducl@ahstu.edu.cn)

收稿日期: 2022-05-05

  修回日期: 2022-06-27

  网络出版日期: 2023-09-12

基金资助

安徽省中央引导地方乡村振兴项目(202107d06020021);安徽省中央引导地方科技发展专项(201707c07050202);安徽省教育厅协同创新项目(GXXT-2019-011);安徽科技学院科学研究项目(2021zryb19);安徽科技学院引进人才项目(SPYJ202102)

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Effect of green tea powder on quality and digestibility of sorghum noodles

  • WEI Xiangyu ,
  • YU Kun ,
  • WU Di ,
  • HUANG Xiaoxiu ,
  • HE Wei ,
  • DU Chuanlai
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  • (Food Engineering College, Anhui University of Science and Technology, Chuzhou 233100, China)

Received date: 2022-05-05

  Revised date: 2022-06-27

  Online published: 2023-09-12

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摘要

为改善高粱挂面品质及消化特性,该研究将绿茶粉添加到高粱挂面中。研究了不同添加量的绿茶粉对高粱挂面的热机械性能、蒸煮品质、质构特性、感官特性、微观结构和淀粉消化特性的影响。研究表明,绿茶粉显著改善了高粱挂面的品质。随着绿茶粉添加量的增加,高粱面团的形成时间和稳定时间显著延长。2%(质量分数,下同)绿茶粉添加量的高粱挂面的蒸煮损失率与断条率较未添加绿茶粉的高粱挂面相比明显降低,分别由9.19%和6.67%降低至8.57%和3.33%,且面条表面微观结构较为紧密。此外,绿茶粉明显降低了高粱挂面中体外淀粉消化率,2%的添加量可使估计血糖生成指数(estimated glycemic index, eGI)由58.91降低至54.60,抗性淀粉含量增加,快消化淀粉含量降低。总之,适量添加绿茶粉有利于稳定高粱挂面的质构品质和降低其中淀粉消化率。

关键词： 绿茶粉; 高粱挂面; 品质; 消化特性

本文引用格式

魏香玉 , 于鲲 , 吴迪 , 黄小秀 , 何维 , 杜传来 . 绿茶粉对高粱挂面品质及消化特性的影响[J]. 食品与发酵工业, 2023 , 49(16) : 145 -150 . DOI: 10.13995/j.cnki.11-1802/ts.032210

Abstract

This study aims to improve the quality and digestibility of sorghum noodles by adding green tea powder. The effects of different additional levels of green tea powder on the thermomechanical properties, cooking quality, texture properties, sensory properties, microstructure, and starch digestibility of sorghum noodles were studied. Results revealed that the quality of sorghum noodles was significantly improved after adding green tea powder. Green tea powder contents increased, while the formation time and stabilization time of sorghum dough increased markedly. Compared with sorghum noodles without green tea powder, the cooking loss and breaking rate of sorghum noodles with 2% green tea powder decreased significantly from 9.19% and 6.67% to 8.57% and 3.33%, respectively, and the surface microstructure of sorghum noodles was relatively close. Furthermore, green tea powder decreased the rate of in vitro starch digestion markedly, and the estimated glycemic index (eGI) was reduced from 58.91 to 54.60 with the addition of green tea powder at 2%, which could lead to the increase of resistant starch (RS) and the decrease of rapidly digestible starch (RDS). In a word, the appropriate addition of green tea powder may be beneficial to stabilize the textural quality and reduce the rate of starch digestion of sorghum noodles.

Key words： green tea powder; sorghum noodle; quality; digestibility

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