真空挤压对杂粮面条品质与功能的影响

Effect of vacuum extrusion on the quality and function of coarse cereal noodles

为探究真空挤压对杂粮面条品质的影响,将制作得到的真空挤压杂粮面条、常压挤压杂粮面条及小麦粉面条进行营养成分、品质分析和功能特性评价。结果表明,真空挤压对杂粮面条的营养成分和功能特性的影响不显著(P>0.05);与常压挤压杂粮面条相比,真空挤压杂粮面条具有良好的质构特性,面条表面光滑,不粘牙,大众接受度较高。杂粮面条的总酚、总黄酮以及芦丁和槲皮素的含量均明显高于小麦粉面条(P<0.05),且抗氧化特性优于小麦粉面条,淀粉消化率低于小麦粉面条,更适合糖代谢异常人群食用。

In order to explore the effect of vacuum extrusion on the noodles,the nutritional components,quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles,common extruded coarse cereal noodles and wheat flour noodles were carried out.The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant(P>0.05);Compared with normal-pressure extruded multi-grain noodles,the vacuum-extruded ones had good texture characteristics with a smooth surface,showing teeth non-sticky.The content of total phenols,total flavonoids,rutin and quercetin in the multigrain noodles was significantly higher than that of wheat flour noodles(P<0.05),and the antioxidant properties were superior.The starch digestibility of coarse cereal noodles was lower than that of the noodles with wheat flour,which was more suitable for people with abnormal sugar metabolism.