青稞全谷营养型挂面与市售挂面的营养组分及理化特性研究

Study on Nutrient components and physicochemical properties of barley whole-grain nutritive noodles and marketable commercial noodles

以青稞全粉为原料(未添加小麦面粉)制备青稞全谷营养型挂面(QN),并与市售小麦挂面(WN)和市售青稞挂面(QN-1、QN-2和QN-3)的营养组分和理化特性进行对比研究。结果表明:与市售挂面相比,QN的蛋白质和膳食纤维含量均较高,营养品质明显提升。与WN相比,QN-2、QN-3和QN的蒸煮损失率分别升高了74.97%、48.04%和65.77%,吸水率分别增加了2.19%、23.61%和7.34%;QN的峰值黏度、衰减值和回生值均增加,热糊稳定性降低,不适合长时间加工;QN的ΔH显著降低,其淀粉更易糊化,这与QN淀粉有序结构降低有关;QN的内部结构疏松,口感较差。与QN-2和QN-3相比,QN的面筋网络密度较大,结构较均匀致密,能更好保持在蒸煮过程中的硬度和弹性。5种挂面的体外淀粉消化率大小依次为WN(77.50%)>QN-1(72.81%)>QN-2(72.66%)>QN-3(63.88%)>QN(54.57%),即QN具有较低的淀粉消化率,更适合高血糖人群食用。

Using whole barley flour as raw material(without adding wheat flour),barley whole-grain nutritive noodles(QN)was prepared,and the nutrient components and physicochemical properties of QN were compared with those of commercial wheat noodles(WN)and commercial barley noodles(QN-1,QN-2 and QN-3).The results showed that compared with commercial noodles,QN had significantly higher protein and dietary fiber content,and nutritional quality was significantly improved.Compared with WN,the cooking loss of QN-2,QN-3 and QN increased by 74.97%,48.04%and 65.77%,and the water absorption increased by 2.19%,23.61%and 7.34%;The peak viscosity,attenuation value and recovery value of QN increased,and the hot paste stability decreased,which therefore,QN was not suitable for long time processing;ΔH of QN decreased significantly,and starch was more gelatinized,which was related to the decrease in the ordered structure of QN starch;QN had loose internal structure and poor taste.Compared with QN-2 and QN-3,the gluten network density of QN was larger,the structure was more uniform and dense.QN could maintain the hardness and elasticity of noodles in the cooking process.Starch digestibility in vitro of 5 kinds of noodles was WN(77.50%)>QN-1(72.81%)>QN-2(72.66%)>QN-3(63.88%)>QN(54.57%).QN had lower starch digestibility and was more suitable for people with high blood sugar.