绿豆抗性淀粉面条的工艺优化及其品质分析

Processing optimization and quality analysis of mung bean resistant starch noodles

以绿豆抗性淀粉添加量、加水量以及熟化时间作为因素,感官评分作为评定依据,通过响应面法,优化绿豆抗性淀粉面条加工工艺条件。结果表明:绿豆抗性淀粉面条最佳工艺条件为以小麦粉质量为基准,绿豆抗性淀粉添加量25%、加水量30%、熟化时间30 min,在此条件下制得的绿豆抗性淀粉面条的感官评分为90.07;所制备的绿豆抗性淀粉面条蒸煮时间相较于普通面条有所缩短,断条率升高,膨胀率降低18.01%,蒸煮损失率提高1.96%;绿豆抗性淀粉面条的硬度、弹性、胶黏性和咀嚼性较普通面条均有显著性提高;高含量绿豆抗性淀粉面条水解率相较于普通面条有显著性降低,血糖生成指数由84.57降至68.71。

The processing conditions of mung bean resistant starch noodles were optimized by response surface methodology with the addition of mung bean resistant starch, the amount of water added and the ripening time as the factors and the sensory score as the evaluation basis. The results showed that the best processing conditions of mung bean resistant starch noodles were based on the quality of wheat flour, the amount of mung bean resistant starch added 25 %, the amount of water added 30 %, and the ripening time 30 min. The sensory score of mung bean resistant starch noodles prepared under these conditions was 90.07. The cooking time of mung bean resistant starch noodles was shorter than that of ordinary noodles, the breaking rate was increased, the swelling rate was reduced by 18.01 %, and the cooking loss rate was increased by 1.96 %. The hardness, elasticity, stickiness and chewiness of mung bean resistant starch noodles were significantly higher than those of ordinary noodles. The hydrolysis rate of noodles with high content of mung bean resistant starch was significantly lower than that of ordinary noodles, and the glycemic index decreased from 84.57 to 68.71.