苦荞面包中生物活性物质 体外淀粉消化特性及感官评价

Bioactive Substances,in Vitro Starch Digestibility and Sensory Evaluation of Tartary Buckwheat Bread

研究添加不同比例(10%,20%和30%)苦荞粉的苦荞面包与普通小麦面包之间抗氧化性、体外消化性、胰蛋白酶抑制活性及感官品质的不同,选择适宜的苦荞添加量。结果表明,苦荞面包中黄酮、多酚、抗性淀粉的含量及胰蛋白酶抑制剂的活性均明显高于普通小麦面包,且随着苦荞添加量的增加,样品的抗氧化性和胰蛋白酶抑制剂活性增强。然而,随着苦荞添加量增加,消费者对产品的接受程度反而降低。综合分析面包的营养价值及感官品质,得出苦荞面包制作过程中苦荞粉的最适添加量为10%。

The differences of anti-oxidant properties,in vitro digestibility,trypsin inhibitory activity and sensory quality were compared between wheat bread and tartary buckwheat bread with different proportions of tartary buckwheat flour(10%,20%and 30%,respectively).The results showed that the contents of polyphenols,rutin,resistant starch and trypsin inhibitor,as well as the antioxidant activity of in tartary buckwheat bread were increased significantly compared with the contents in wheat bread.However,with the increase in the proportion of tartary buckwheat,the score of sensory evaluation of tartary buckwheat bread decreased.Thus,10%tartary buckwheat addition was the appropriate proportion in the production process of tartary buckwheat bread taking both the nutritional value and sensory quality of bread into account.