湿热处理对甘薯粉条食用品质及消化性能的影响

Effect of Heat Moisture Treatment on Edible Quality and Digestibility of Sweet Potato Vermicelli

为研究湿热处理对甘薯粉条食用品质的改善作用,在前期研究基础上,以甘薯粉条断条率(BR)、最大拉伸阻力(RTE)及消化性能【快消化淀粉(RDS)、慢消化淀粉(SDS)、抗性淀粉(RS)含量】为品质评价指标,利用单因素实验和响应面法中的Box-Behnken试验设计模型优化甘薯淀粉的湿热处理条件。结果表明:淀粉含水量和湿热处理时间对甘薯粉条品质的影响极显著(P<0.01),湿热处理温度对甘薯粉条品质的影响显著(P<0.05)。最佳湿热处理条件为:温度95℃,含水量26%,时间1 h。在此条件下,甘薯粉条BR为3.33%,RTE为162.25 g,RDS含量为25.83%、SDS含量为27.07%、RS含量为45.38%。相较于原甘薯粉条,在最佳条件下获得的湿热处理甘薯粉条BR、RDS和SDS分别降低了33.33%,29.94%和31.78%,RTE和RS分别提高了60.27%和108.84%。经反复验证,条件合理可行,研究结果为湿热处理提高甘薯粉条的口感和营养价值提供了理论依据。

In order to further study the effect of heat moisture treatment on the edible quality of sweet potato vermicelli,on the basis of previous research,the breakage rate(BR),resistance to extension(RTE)and digestibility of vermicelli[rapid digestible starch(RDS),slowly digestible starch(SDS),and resistant starch(RS)]content were used as the quality evaluation indicators of vermicelli.The single factor test and the Box-Behnken test design model in the response surface method were used to optimize the heat moisture treatment conditions of sweet potato starch.The results showed that the water content of starch and the time of heat moisture treatment had an extremely significant effect on the quality of sweet potato vermicelli(P<0.01),and the temperature of heat moisture treatment had a significant effect on the quality of sweet potato vermicelli(P<0.05).The best heat moisture treatment conditions were temperature 95℃,water content of starch 26%,time 1 h.Under these conditions,the BR of the sweet potato vermicelli was 3.33%,the RTE was 162.25 g,the dry basis RDS was 25.83%,the SDS was 27.07%,and the RS was 45.38%.Compared to the original sweet potato starch vermicelli,the BR,RDS and SDS of the optimal conditions heat moisture treatment sweet potato starch vermicelli were respectively reduced by 33.33%,29.94%and 31.78%,the RTE and RS respectively increased by 60.27%and 108.84%.The replicated stable results proved that the conditions were reasonable and feasible,and the research results provided a theoretical basis for improving the taste and nutritional value of sweet potato vermicelli by heat moisture treatment.