小米粉添加量对生鲜面条品质与多酚含量及抗氧化活性的影响

Effect of Millet Flour Ratio on Fresh Noodles Quality,Polyphenol Content and Antioxidant Activities

为明确小米粉添加量对生鲜面条品质和多酚含量及抗氧化活性的影响,将小米粉(未挤压小米粉与挤压小米粉质量比为1∶1)按不同质量比例(30%、40%、50%、60%)添加到小麦粉中制作面条,测定了小米-小麦混合粉面团流变学特性、淀粉糊化特性和生鲜面条蒸煮特性、品质特性以及多酚含量和抗氧化活性。结果表明:与小麦粉面团相比,混合粉面团形成时间、稳定时间、峰值黏度、最低黏度、最终黏度、回生值均显著降低,吸水率、总弱化度显著升高,混合粉品质显著下降;随着小米粉添加量的增加,混合粉面团之间的面筋强度差异较小,糊化特性差异显著。小米粉添加量低于50%时,小米-小麦混合粉面条(简称小米面条)烹调损失率、熟断条率变化不显著,但高于50%时,小米面条烹调损失率、熟断条率分别增加了8.5%和87%;随着小米添加量的增加,小米面条亮度L^(*)降低,黄度b^(*)和红度a^(*)升高,色泽变差。与小麦粉面条相比,小米面条硬度、弹性显著下降,但各添加比例小米面条质构特性差异较小;小米面条中强结合水峰比例A_(21)减小,自由水峰比例A_(23)增大,面筋网络结构形成不紧密。小米面条中总酚、总黄酮含量均显著高于小麦粉面条,随小米粉添加量呈二次多项式关系增加,ABTS^(+)自由基、DPPH自由基清除率,以及总抗氧化能力等指标显著增加。综合考虑蒸煮特性、品质特性和抗氧化活性等因素,50%是小米生鲜面条的小米粉最适添加量,可在保证品质的前提下,既增加生鲜面条的保健功效,也扩大小米使用范围和用途。

In order to investigate the effect of millet flour ratios on the quality,polyphenol content and antioxidant activity of fresh millet noodles,rheological properties and starch gelatinization characteristics of millet-wheat flour dough,and cooking properties,quality properties,polyphenol content and antioxidant activities of fresh noodles were investigated with addition ratios of mass fraction 30%,40%,50%and 60%millet flour(mass ratio of unextruded millet flour to extruded millet flour 1∶1).The results showed that the formation time,stabilization time,peak viscosity,minimum viscosity,final viscosity and retrograde value of millet-wheat dough decreased,while the water absorption rate and total weakening degree increased compared to wheat flour dough,and the quality of mixture decreased significantly.The difference in the gluten strength of millet-wheat dough was small,while the differences of gelatinization characteristics were significantly associated with increased additions of millet flour.There were no significant changes in cooking loss rate and breaking rate of millet-wheat flour fresh noodles(millet noodles for short)when the millet flour addition ratio was lower than 50%,but the cooking loss rate and breaking rate of noodles increased significantly by 8.5%and 87%respectively when it was greater than 50%.L^(*)decreased,a^(*)and b^(*)increased for millet noodles with increasing added ratios,as reflected by the worse color properties.Compared with wheat flour noodles,the hardness and elasticity of millet-wheat noodles decreased significantly,however,little difference was found in noodle texture characteristics with different millet flour addition ratios.The peak area of strongly bound water A_(21) decreased,while that of free water A_(23) increased in millet noodles,and the structure of gluten network was not tightly.In millet noodles,the contents of total phenols and total flavonoids were higher than that of wheat noodles,which increased in a rate of quadratic polynomial function with the increasing of addition ratios of millet flour,while free radical scavenging capacity of ABTS^(+) and DPPH and total antioxidant activity increased significantly.The optimal addition ratio of millet flour into noodles was 50%considering cooking characteristics,quality properties,and antioxidant activity,at which it not only improved healthy function of fresh noodles,but also enlarged its application scope without decreasing noodle quality.