红薯叶饼干的研制及抗氧化活性、消化特性的研究

Preparation of sweet potato leaf biscuits and their antioxidant and digestive characteristics

运用模糊数学感官评价法,以感官得分为评价指标,通过响应面法对红薯叶饼干的配方工艺进行优化,并对最优配方工艺条件下制作的红薯叶饼干进行体外抗氧化活性及消化特性研究。结果表明,红薯叶饼干最佳配方:白砂糖、鸡蛋液、红薯叶粉及黄油添加量分别为36.5%、14.6%、9.7%及30.6%,在此条件下,感官评分为83.2;红薯叶饼干提取物对DPPH自由基和ABTS自由基的清除能力均强于普通饼干提取物,其清除DPPH自由基和ABTS自由基的IC50值分别为0.90、3.12 mg/mL;红薯叶粉添加后,饼干的快消化淀粉含量从22.41%下降到17.76%,慢消化淀粉和抗性淀粉的含量分别增加了5.84%和10.47%,且红薯叶饼干的体外消化率低于普通饼干,红薯叶饼干血糖指数预测值为56.35,属于中等血糖指数食品。

The sensory evaluation method of fuzzy mathematics was used to optimize the formulation of sweet potato leaf biscuit,with sensory scores as the evaluation criteria.The response surface methodology was employed to optimize the formulation process of sweet potato leaf biscuits.the antioxidant activity and digestive characteristics of sweet potato leaf biscuits produced under optimal formulation conditions were studied in vitro.The results indicated that the optimal formulation for sweet potato leaf biscuits was as follows:sugar,egg liquid,sweet potato leaf powder,and butter in proportions of 36.5%,14.6%,9.7%,and 30.6%respectively.Under these conditions,the sensory score was 83.2;The scavenging ability of sweet potato leaf biscuits extract to DPPH free radicals and ABTS free radicals was stronger than that of regular biscuit extract,and the IC50 values of sweet potato leaf biscuit extract for scavenging DPPH and ABTS free radicals were 0.90 and 3.12 mg/mL,respectively.After the addition of sweet potato leaf powder,the fast-digesting starch content in the biscuits decreased from 22.41%to 17.76%,while the levels of slowly digestible starch and resistant starch increased by 5.84%and 10.47%respectively,and the in vitro digestibility of sweet potato leaf biscuits was lower than that of regular biscuits.The predicted value of the glycemic index of sweet potato leaf biscuits was 56.35,indicating that they belonged to the category of moderate Glycemic Index Foods.