紫薯全粉添加量对甘薯淀粉物化特性及粉条性质的影响

Effects of the Ratio of Purple Sweetpotato Flour on the Properties of Sweetpotato Starch and Starch Noodle

在粉条中添加紫薯全粉以提高其营养价值对于改善居民膳食营养、丰富淀粉制品种类具有重要意义。采用AOAC相关方法、扫描电子显微镜、差式热量扫描、膨胀势、溶解度、回生速率等评估紫薯全粉添加量(0%、5%、8%、10%、12%、15%)对甘薯淀粉物化特性的影响,并对紫薯粉条的质构及烹煮性质等进行了测定。随着紫薯全粉添加量的增加,甘薯淀粉膨胀势、溶解度、回生特性和a*值显著提高,凝胶强度、黏度和亮度显著降低,热特性发生显著改变。甘薯粉条的亮度、质构性质、烹煮性质都随紫薯全粉添加量的增加而显著降低(p<0.05)。紫薯全粉添加量对甘薯淀粉物化特性及粉条性质影响显著,且在紫薯全粉添加量为12%时甘薯粉条品质较好。本研究为甘薯营养粉条的研究与开发提供基础数据。

Starch noodle is a popular starchy food,the nutrient value and people＇s dietary structure can be enhanced through adding sweetpotato flour. The AOAC methods,scanning electron microscope（ SEM）,differential scanning calorimetry（ DSC）,swelling power,solubility and retrogradation rate were used to evaluate the influence of the amount of purple sweetpotato flour（ 0%,5,8%,10%,12%,15%） on the properties of sweetpotato starch,and the texture and cooking properties of starch noodle were also investigated. The result showed that with the increasing of the amount purple sweetpotato flour,the swelling power,solubility,retrogradation property and the a＊value of sweetpotato starch were significantly increased,gel strength,viscosity and brightness of sweetpotato starch were significantly decreased,and the thermal properties of sweetpotato starch was also significantly changed. At the same time,the color,texture and cooking properties of sweetpotato starch noodle were significantly decreased with the increasing of the percentage of purple sweetpotato flour. The effect of the percentage of purple sweetpotato flour on the physico-chemical properties of sweetpotato starch was significant. Furthermore,the quality properties of starch noodle were better when the percentage of purple sweetpotato was 12%. This study provided basic data for the research and development of sweet potato nutritional starch noodle.