响应面法优化低血糖指数挂面的配方

Optimization of low glycemic index noodles formula by response surface methodology

为了降低挂面的血糖指数(Glycemic Index, GI),将低GI原料(砂仁粉、黄芪粉、白扁豆粉、高直链玉米淀粉)、谷朊粉与小麦粉混配并制成挂面,以低GI挂面的质构特性、蒸煮特性和感官品质为指标进行单因素试验,在单因素试验的基础上,以GI和感官评分为响应值进行响应面试验。结果表明:对GI影响由大到小的因素依次为砂仁粉、黄芪粉、高直链玉米淀粉、谷朊粉的添加量;对感官评分影响由大到小的因素依次为砂仁粉、黄芪粉、谷朊粉、高直链玉米淀粉的添加量;低GI挂面的最佳配方为砂仁粉2.98%、黄芪粉3.08%、白扁豆粉3%、高直链玉米淀粉9.02%、谷朊粉6.02%、小麦粉75.90%,在此配方下制得挂面的GI为53.37、感官评分为83.7,符合低GI食品的范畴。因此,植物药材的添加可以降低挂面的血糖指数。

With the development of economy and the change of people′s living habits, the number of diabetic patients is gradually increasing. Experiments have shown that medicinal plants have potential hypoglycemic activity. With the addition of Amomum villosum powder, Astragalus powder, high amylose corn starch and gluten powder as independent variables, the predicted GI value and sensory score were used as dependent variables to conduct a four-factor three-level response surface experiment. The influencing factors of additive amount on predicting GI value were Amomum villosum powder, Astragalus powder, high amylose corn starch and gluten powder;the influencing factors of additive amount on sensory score were Amomum villosum powder, Astragalus powder, gluten powder and high amylose corn starch. The response surface model for predicting GI value was established(R~2=0.986), in which the interaction between Amomum villosum powder and gluten powder, high amylose corn starch and gluten powder had significant effects. The response surface model of sensory score was established(R~2=0.951), in which the interaction between Amomum villosum powder and high amylose corn starch, Astragalus powder and high amylose corn starch, Astragalus powder and gluten powder had significant effects. The best formula for low GI dried noodles is: Amomum villosum powder 2.98%, Astragalus powder 3.08%, White lentils powder 3%, high amylose corn starch 9.02%, gluten powder 6.02% and wheat flour 75.90%. The noodles prepared under these conditions had a predicted GI value of 53.37 and a sensory score of 83.7. In addition, in vitro starch digestion glucose hydrolysis rate of digestive juice in different time periods was lower than that of blank noodles, which likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.