马铃薯淀粉添加量对混合粉面团特性及发酵面条消化性的影响

Effect of Potato Starch Addition on the Characteristics of Blended Dough and Starch Digestibility of Fermented Noodles

为促进马铃薯主食化战略,本文通过添加不同含量的马铃薯淀粉,对面团特性及发酵面条的蒸煮特性、质构特性及消化特性等指标进行测定,探究马铃薯淀粉添加量对其的影响。结果显示:随着马铃薯淀粉添加量的增加(0%~55%),混合粉的糊化起始温度降低,热焓值增加,终止温度无明显变化;混合粉面团的吸水率、形成时间和稳定时间均呈下降趋势,使得发酵面条的硬度、弹性和咀嚼性均显著下降(P<0.05)。模拟淀粉体外消化发现淀粉水解速率随马铃薯淀粉添加量的增加而升高,与对照组相比,添加马铃薯淀粉后血糖生成指数预测值显著降低(P<0.05)。结论:马铃薯淀粉添加量为45%时,混合粉面团及发酵面条的糊化、质构特性和消化特性较好。

In order to promote the strategy of potato staple food,this paper investigates the effect of potato starch addition on the dough characteristics,cooking,textural and digestive properties of fermented noodles by adding different levels of potato starch.The results showed that with the increase of potato starch addition(0%-55%),the gelatinization initial temperature of the mixed powder decreases,the enthalpy value increases,and the termination temperature does not change significantly.The water absorption,formation time and stabilization time of the flour mix dough all tended to decrease and the dough tended to be more of a solid material,resulting in a significant decrease in the firmness,elasticity and chewiness of the fermented noodles(P<0.05).By simulated in vitro starch digestion,the rate of starch hydrolysis was found to increase with the addition of potato starch,and the predicted value of glycemic index was significantly lower with the addition of potato starch compared to the control group(P<0.05).In summary,the pasting,textural and digestive characteristics of the flour dough mix and fermented noodles were better at 45%potato starch addition.