籽粒苋籽实粉添加量对曲奇饼干品质的影响

Effect of Addition of Amaranth Seed Flour on the Quality of Cookies

籽粒苋籽实具有较高的营养价值。为研究籽粒苋籽实粉添加量对曲奇饼干品质的影响,对籽粒苋籽实粉营养成分进行了测定,并将其以10%,20%,30%,40%,50%的比例替代低筋小麦粉制作曲奇饼干。结果表明,籽粒苋籽实粉蛋白质、赖氨酸、膳食纤维等含量均显著高于低筋小麦粉(p<0.05)。籽粒苋籽实粉添加量对曲奇饼干延展性、质构、色泽及感官评分均有显著性影响(p<0.05)。随着籽粒苋籽实粉添加量的提高,与对照组相比,曲奇饼干水分、灰分、蛋白质、总膳食纤维、赖氨酸含量均逐渐增加,碳水化合物含量逐渐降低;曲奇饼干延展性降低,硬度、胶黏性、咀嚼性增大,弹性减小;色泽L*值和b*值逐渐减小,a*值逐渐增大;曲奇饼干感官评分呈下降趋势;综合营养成分、质构及感官评分,籽粒苋籽实粉适合添加量为10%~30%,此时,曲奇饼干营养价值提高,质构和色泽特性较好,口感较酥松,消费者可以接受。

Amaranth seed is recognized for its nutritional benefits.In this study,the nutritional composition of amaranth seed flour were characterized and then the effects of incorporating amaranth seed flour at levels of 10%~50%into cookie production were assessed.The results indicated that the concentrations of protein,lysine and total dietary fiber in the amaranth seed flour were significantly higher than those in the weak flour(p<0.05).The addition of amaranth seed flour had a significant impact on the spread ratio,texture,color and sensory scores(p<0.05).Compared with the control group(0%addition),the addition of amaranth seed flour resulted in an increase in hardness,gumminess and chewiness of cookies,while the spread ratio and elasticity decreased.The color of cookies was also affected,with a decrease in L*value and b*value,and an increase in a*value.The sensory scores showed a decreasing trend.In conclusion,the optimal addition level of amaranth seed flour in cookie production was within the range of 10%~30%,which enhanced the nutritional values of the product without affecting desired textural,color and sensorial properties.