鹰嘴豆粉对非油炸方便面的品质及消化特性的影响

Effects of chickpea powder on the quality and digestive characteristics of non-fried instant noodles

探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观结构、质构特性、蛋白质二级结构及消化特性的影响。结果表明:当鹰嘴豆粉添加量为0%~30%时,面团耐揉性变差,蛋白质二级结构中α-螺旋和β-折叠结构含量增加,对方便面的微观结构无显著影响;当添加量超过30%时,揉混参数上升,蛋白质二级结构中无序结构增多,微观结构遭到明显破坏;鹰嘴豆粉的加入总体上会降低面团的弛豫时间,提高面团的持水能力,但会降低方便面的糊化度,蒸煮特性和质构特性变差;鹰嘴豆粉的添加会显著降低方便面的消化速率和GI。当鹰嘴豆粉添加量低于30%时可改善方便面的营养和加工特性,同时降低方便面的GI。

This study aimed to investigate the effect of chickpea on the quality and digestive characteristics of non-fried instant noodles,and to provide a theoretical basis for the development of non-fried instant noodles with obtaining a low glycemic index predictive value(GI).In this study,the effects of different content of chickpea powder on the mixing characteristics,water distribution,gelatinization degree,microstructure of non-fried instant noodles,texture characteristics,protein secondary structure,and digestion characteristics were analyzed.The results showed that when the addition amount was 0%to 30%,the kneading resistance of the dough deteriorated and the content ofα-helix andβ-sheet structures in the protein secondary structure increased,and the addition in this range had no significant effect on the microstructure of instant noodles.When the addition amount exceeded 30%,the kneading parameters increased,and the disordered structure in the protein secondary structure increased,but the microstructure was significantly damaged.Besides,the addition of chickpea powder generally could reduce the relaxation time of the dough and improve the water holding capacity of the dough,but it could reduce the gelatinization value of instant noodles,and the cooking and texture characteristics also deteriorated.The results of in vitro starch digestion experiment showed that the addition of chickpea could significantly reduce the digestion rate and GI values of instant noodles.In conclusion,when the supplemental amount of chickpea powder was less than 30%,the nutrition and processing characteristics of instant noodles could be improved,and the GI values of instant noodles could be reduced,so as to provide consumers with healthy products.