低升糖杂粮可可冲调粉原料配比及感官特性评价

Evaluation of raw material ratio and sensory properties of low sugar raising mixed grain cocoa powder

以可可和低血糖生成指数(glycemic index,GI)杂粮为原料,确定杂粮可可冲调粉的最优原料配比并分析其感官特性。通过必需氨基酸/总氨基酸(essential amino acids/total amino acids,E/T)营养模式设计PF1-9九种配方,分析氨基酸含量及蛋白质体外消化特性,采用快速体外淀粉消化法测淀粉水解率并计算估计血糖生成指数(expected glycemic index,eGI)。结果表明:PF1-9的E/T值均>0.4,符合FAO/WHO模式要求;消化必需氨基酸评分(DIAAS)值为75~100,eGI值均<55,属于低GI食品。选择PF-1、PF-4、PF-5、PF-6和PF-9五种低eGI且高DIAAS的配方,考察其冲调性并建立模糊数学感官评价体系。结果表明:PF-9的稳定性及溶解度较好,分别为5.90%和8.39%;结块率为8.29%;润湿下沉时间最短,分别为164和66 s;模糊感官评分为72.2分,PF-9为杂粮可可冲调粉的最优配方。

In this paper,cocoa and low glycemic index(GI)cereals were used as raw materials to study the raw material ratio of cocoa blended powder and to evaluate its sensory characteristics,so as to obtain the optimal blended powder formula.Nine formulations of PF1-9 were designed according to the nutrition pattern of essential amino acids/total amino acids(E/T),and amino acid content and protein digestibility in vitro were analyzed.The rapid in vitro starch digestion method was used to measure the starch hydrolysis rate and calculate the expected glycemic index(eGI).The results showed that the E/T values of PF1-9 were all>0.4,which met the requirements of FAO/WHO model.Digestible essential amino acid score(DIAAS)was 75〜100,eGI value was<55,which belonged to low GI food.Five formulations PF-1,PF-4,PF-5,PF-6 and PF-9,with low eGI and high DIAAS,were selected to investigate their impact and establish a fuzzy mathematics sensory evaluation system.The results showed that the stability and solubility of PF-9 were the best,which were 5.90%and 8.39%,respectively.The caking rate was 8.29%.The sinking time of wetting was the shortest,which was 164 and 66 s respectively.The fuzzy sensory score was 72.2 points,and PF-9 was the optimal formula for multigrain cocoa powder.