菊粉改善酥性饼干的品质及降低消化速率

Quality Improvement and Digestion Rate Reduction of Inulin Biscuit

可溶性膳食纤维可以抑制淀粉的水解消化,为研究菊粉对饼干品质的影响,通过均匀设计法优化菊粉饼干的配方工艺,并通过模拟人体胃肠道消化过程研究菊粉对饼干消化的影响。结果表明;最佳配方为低筋粉100 g,水20 g,木糖醇15.05 g,菊粉12.60g,油脂(黄油:玉米油=1:1)31 g,小苏打0.5 g,食盐0.5 g。另外,测得菊粉饼干脂肪含量为16.54%,蛋白质3.33%,膳食纤维6.87%,碳水化合物56.63%。通过体外消化模拟结果表明加入菊粉之后,饼干的快消化淀粉含量从14.51%下降到3.06%,慢消化淀粉和抗性淀粉的含量分别增加了3.67%和0.20%,且菊粉饼干的体外消化率低于空白饼干,预测菊粉饼干血糖指数为68.36,属于中等血糖指数食品。故对于高油脂饼干而言,菊粉可以抑制其淀粉的水解消化,降低其血糖指数,菊粉的应用对于开发中低血糖指数产品具有重要意义。

Soluble dietary fiber can inhibit the hydrolysis and digestion of starch, in order to study the effect of inulin on the quality of biscuits, the formula of inulin biscuits was optimized by uniform design method, and the effect of inulin on biscuit digestion was studied by simulating the digestion process of human gastrointestinal tract. The results showed that the best formula was as follows: low-gluten flour 100 g, water 20 g, xylitol 15.05 g, inulin 12.60 g, oil(butter: corn oil = 1:1) 31 g, baking soda 0.5 g, salt 0.5 g. In addition, fat content was 16.54%, protein 3.33%, dietary fiber 6.87%, and carbohydrate 56.63%. The results of in vitro digestion showed that the content of the fast-digested starch decreased from 14.51% to 3.06%, and the content of the slow-digested starch and resistant starch increased by 3.67% and 0.20%, respectively. The in vitro digestibility of inulin biscuits was lower than that of blank biscuits, and the inulin biscuit was predicted to have a blood sugar index of 68.36, which is a medium glycemic index food. Therefore, inulin can inhibit the hydrolysis and digestion of starch and reduce the glycemic index of high-fat biscuits. The application of inulin is of great significance for the development of low and medium glycemic index products.