不同杂粮粉对红薯粉条品质特性的影响

Effect of Different Coarse Grain Flour on the Quality Properties of Sweet Potato Vermicelli

为探究添加杂粮粉对红薯粉条品质的影响,对添加不同质量分数(5%、10%和15%)板栗粉、葛根粉、山药粉和紫薯粉的红薯粉条断条率、蒸煮特性、质构特性、色泽、体外淀粉消化特性和挥发性成分进行分析。结果表明:不同杂粮粉对红薯粉条的品质影响存在显著差异,板栗粉使红薯粉条断条率从8.33%上升至18.33%,而添加其余杂粮粉的红薯粉条断条率均为3.33%。葛根粉和紫薯粉可显著降低红薯粉条的吸水率和蒸煮损失率。添加5%板栗粉、5%山药粉和5%~15%葛根粉降低了红薯粉条的硬度、胶黏性和咀嚼性,添加葛根粉使红薯粉条的L^(*)值增大。添加杂粮粉后红薯粉条的快速消化淀粉含量下降,慢速消化淀粉含量增加,板栗粉降低了红薯粉条的抗性淀粉含量,葛根粉、山药粉和紫薯粉则均使红薯粉条的抗性淀粉含量增加。添加板栗粉的红薯粉条挥发性气味成分与其他样品有明显差异,使红薯粉条在W5S(氮氧化合物)、W1S(甲基类)、W1W(硫化物、萜烯类)、W2S(醇类、醛酮类)和W2W(有机硫化物芳香成分)等5类气味成分信号值增强。

In order to investigate the effect of adding coarse grain flour on the quality of sweet potato vermicelli,the breaking rate,cooking characteristics,texture characteristics,color,in-vitro starch digestibility and volatile components of sweet potato vermicelli with different mass concentrations(5%,10%and 15%)of chestnut flour,pueraria flour,yam flour and purple potato flour were analyzed.The results showed that,the effects of different coarse grain flour had a significant difference on the quality of sweet potato vermicelli,the breaking rate of sweet potato vermicelli increased from 8.33%to 18.33%added with chestnut flour,while the breaking rate of sweet potato vermicelli added with other grain flour was 3.33%.The water absorption and cooking loss of sweet potato vermicelli were significantly reduced by pueraria flour and purple potato flour.The hardness,adhesiveness and chewiness of sweet potato vermicelli reduced after adding 5%chestnut flour,5%yam flour and 5%-15%pueraria flour,the L^(*)value of sweet potato vermicelli increased after adding pueraria flour.The rapid digestible starch content of sweet potato vermicelli decreased and the slowly digestible starch content increased after adding coarse grain flour,the resistant starch content of sweet potato vermicelli decreased after adding chestnut flour,while the resistant starch content of sweet potato vermicelli increased after adding pueraria flour,yam flour and purple potato flour.The volatile components of sweet potato vermicelli added with chestnut flour were significantly different from other samples and the signal values of 5 volatile components including W5S(nitrogen oxides),W1S(methyl groups),W1W(sulfide and terpenes),W2S(alcohols,aldehydes)and W2W(organic sulfide aromas)of sweet potato vermicelli were enhanced after adding chestnut flour.