鹰嘴豆粉对面条品质及血糖生成指数的影响

Effect of Chickpea Flour on Noodle Quality and Glycemic Index

为提高鹰嘴豆的应用范围和经济价值,本文将不同添加量(0%、10%、20%、30%和40%)的鹰嘴豆粉与小麦粉混合制作面条,通过测定面条的质构品质、蒸煮品质、微观结构及血糖生成指数(GI)等指标,探讨鹰嘴豆粉对面条加工品质和功能品质的影响。结果表明,鹰嘴豆粉的添加量在0%~20%范围内,对面条的质构品质、蒸煮品质和微观结构无明显影响变化;相反,添加量在20%~40%范围内,面条的质构品质、蒸煮品质均显著下降,微观结构遭到明显破坏,较高添加量的鹰嘴豆粉使面条的加工品质劣变。体外酶法测定GI值结果为:0%、10%、20%、30%和40%添加量的鹰嘴豆粉面条GI值分别是76.97±0.49、67.19±0.84、64.95±0.71、63.24±0.29和61.84±0.55,均属于中GI食品。灌胃小鼠餐后血糖排序从高到低依次为,小麦粉面条>10%添加量鹰嘴豆粉面条>20%添加量鹰嘴豆粉面条>30%添加量鹰嘴豆粉面条>40%添加量鹰嘴豆粉面条,和体外酶法试验结果相符合。综上,低于20%添加量的鹰嘴豆粉可使面条的加工品质得到改善,同时鹰嘴豆粉的添加能够显著降低淀粉的消化特性,为患有糖尿病等特殊人群膳食提供了更多选择。

To improve the application scope and economic value of chickpea,chickpea flour with different additions(0%,10%,20%,30%,and 40%)was mixed with wheat flour to make noodles.Texture quality,cooking quality,microstructure,and glycemic index(GI)were used to explore the effects of chickpea flour on noodles'processing quality and functional quality.The results showed that the addition of chickpea flour in the range of 0%to 20%had no significant effect on the texture quality,cooking quality,and microstructure of noodles.However,the texture quality and cooking quality of noodles were significantly reduced and the microstructure was significantly damaged when the addition amount was in the range of 20%~40%.The higher addition amount of chickpea flour deteriorated the processing quality of noodles.0%,10%,20%,30%,and 40%additions of chickpea flour noodles in vitro enzymatic method of the GI values were 76.97±0.49,67.19±0.84,64.95±0.71,63.24±0.29 and 61.84±0.55,respectively.All belonged to middle GI food.The order of postprandial blood glucose in mice after gavage was wheat flour noodles>10%added chickpea flour noodles>20%added chickpea flour noodles>30%added chickpea flour noodles>40%added chickpea flour noodles.It was consistent with the results of in vitro enzymatic method.In summary,the addition of chickpea flour below 20%could improve the processing quality of noodles.The addition of chickpea flour could significantly reduce the digestive properties of starch.It would provide more choices for the diet of special populations such as diabetes.