霜桑叶粉杂粮面条配方优化及其低GI验证

The Optimization of a Formula for Frosted Mulberry Leaf Powder Multi-grain Noodles and Its Low-GI Verification

为改善面条的品质和降低血糖生成指数(glycemic index, GI),研究将霜桑叶粉、魔芋精粉和燕麦粉与小麦面粉搭配制作面条,通过单因素试验并结合L9(33)正交试验,以面条蒸煮特征和感官品质为评价标准,优化出霜桑叶粉杂粮面条配方并分析血糖生成指数。结果表明,适量添加霜桑叶粉、魔芋精粉和燕麦粉均能显著改善霜桑叶粉杂粮面条品质,三种成分的最佳添加质量分数分别为6%、10%和15%;燕麦粉对面条感官具有极显著影响,霜桑叶粉和魔芋精粉对面条感官具有显著影响,其影响顺序为:燕麦粉>霜桑叶粉>魔芋精粉。以该配方制作的霜桑叶粉杂粮面条感官评价均分达85.75,且能显著降低人体血糖浓度,GI值为46.08(低GI食品的标准是GI≤55),是一款低GI面制品。此项研究为桑叶的综合利用和低GI食品的研发提供技术支持。

The study is made on making noodles from wheat flour with frosted mulberry leaf powder,konjac flour as well as oat flour in an effort to improve the quality of noodles and reduce the glycemic index(GI).Through the single factor experiments,in combination with L 9(33)orthogonal experiments,by using the cooking characteristics and sensory quality of noodles as evaluation criteria,the formula of frosted mulberry leaf powder multi-grain noodle is optimized and its GI is analyzed.The experimental results indicate that the appropriate addition of frosted mulberry leaf powder,konjac flour and oat flour significantly improve the quality of this kind of multi-grain noodle,with the optimal mass fractions of three components respectively being 6%,10%and 15%.Although three kinds of powder above all have a significant impact on the sensory perception of noodles,the effects are different with the influential order:oat powder>frosted mulberry leaf powder>konjac refined powder.The sensory evaluation average score of the noodle made with this formula is 85.75.This kind of noodle can remarkably reduce human blood sugar concentration,with a low GI value of 46.08(The standard of low-GI food is that GI value is no more than 55).This study provides technical support for the comprehensive utilization of mulberry leaves and the development of low-GI food.