参薯藜麦酥性饼干工艺优化及体外消化特性研究

Optimization of Purple Yam Quinoa Crisp Biscuit and Its Digestion Characteristics in Vitro

以参薯粉、藜麦粉和低筋小麦粉为原料,以最大剪切力和感官评分为指标,考察了参薯粉、藜麦粉、木糖醇、油脂、奶粉添加量对参薯藜麦无糖酥性饼干品质的影响,在单因素实验基础上进行正交试验对饼干工艺配方进行优化,并对微生物、理化、营养指标及体外消化特性进行研究。结果表明,参薯藜麦无糖饼干的最佳配方:以混合粉(低筋小麦粉、藜麦粉和参薯粉)100%计,低筋小麦粉80%、参薯粉13%、藜麦粉7%、木糖醇30%、油脂30%、奶粉5%、鸡蛋液4%、小苏打0.8%、单甘酯0.8%、食盐0.15%、柠檬酸0.3%。在此工艺条件下制作的饼干,感官评分达到93.6分,最大剪切力为4.13 N,各项理化和卫生指标符合饼干相应的国家标准。饼干水解指数和预估血糖生成指数(EGI)分别为55.12、69.97,属于中等血糖生成指数食品。

Using purple yam powder, quinoa powder and low-gluten powder as raw materials, the maximum shear force and sensory scores were used as indicators to investigate the effects of purple yam powder, quinoa powder, xylitol, oil, and milk powder on purple yam quinoa sugar-free biscuits. For the influence of quality, orthogonal experiment was carried out on the basis of single factor experiment to optimize the biscuit craft formula, and research was conducted on microorganisms,physicochemical, nutritional indicators and in vitro digestion characteristics. The results showed that the best formula for purple yam quinoa sugar-free biscuits: Based on 100% mixed powder(low-gluten, purple yam powder and quinoa powder),pastry powder 80%, purple yam powder 13%, quinoa powder 7%, xylitol 30%, fat 30%, milk powder 5%, egg 4%, baking soda 0.8%, monoglyceride 0.8%, salt 0.15%, citric acid 0.3%. The biscuits made under this process had a sensory score of93.6 and a maximum shear force of 4.13 N. At the same time, the physical, chemical and health indicators meet the corresponding national standards for biscuits. Biscuit hydrolysis index and estimated glycemic index(EGI) were 55.12 and69.97, respectively, which indicated the biscuits were medium glycemic index foods.