低GI芋圆干的研制

Development of dried taro balls with low GI

以香芋为主要原料,制备低血糖生成指数(glycemic index,GI)芋圆干。通过研究白芸豆粉、燕麦粉、荞麦粉3种低GI原料对芋圆干感官评分的影响,筛选出最佳低GI原料。在单因素试验的基础上,以GI、弹性、复水比和感官评分为指标,通过正交试验优化低GI芋圆干的配方及熟化工艺。结果表明:最佳配方为以芋泥质量为基准,白芸豆粉、木薯淀粉、水、白糖添加量分别为12%、75%、22%、20%;最佳熟化工艺参数为芋圆直径1.0 cm、水煮时间2.5 min、料液比1∶35(g/mL)。在此条件下制出的芋圆干GI为53.97,感官评分为81.36。

The low glycemic index(GI)dried taro balls was prepared by using taro as the main raw material.The effects of three low GI raw materials,white kidney bean powder,oat powder and buckwheat powder on the sensory score of dried taro balls were studied,and the best low GI raw materials were selected.Based on the single factor experiments,using GI,elasticity,rehydration ratio and sensory score as indexes,the formula and curing process of low GI dried taro balls were optimized by orthogonal experiments.The results showed that the optimal formula was based on the mass of taro paste,and the added amounts of white kidney bean powder,cassava starch,water and white sugar were 12%,75%,22%and 20%,respectively.The optimum curing process parameters were diameter of taro balls 1.0 cm,boiling time 2.5 min,and ratio of material to liquid 1∶35(g/mL).Under these conditions,the GI of dried taro balls was 53.97,and the sensory score was 81.36.