干燥方式对黑麦挂面品质及体外消化性的影响

Effects of Drying Methods on Quality and in Vitro Digestibility of Rye Noodles

为确定黑麦挂面适宜的干燥方式,研究了自然干燥、热风干燥、微波干燥和真空冷冻干燥对黑麦挂面干燥速率、总酸度、色泽、感官品质、蒸煮特性、质构特性和淀粉体外消化特性的影响。结果表明:微波干燥下黑麦挂面的干燥时间(微波作用时间12 min)最短、总酸度(2.00)最低,且色泽和感官品质均优于其他干燥方式;蒸煮特性方面,微波干燥黑麦挂面蒸煮时间(342.8s)、蒸煮损失率(9.46%)和吸水率(182.08%)均小于其他干燥方式,具有更好的蒸煮特性;质构特性方面,微波干燥的黑麦挂面其硬度、弹性、咀嚼性、胶着性、黏聚性均高于其他干燥方式,具有更好的质构特性。淀粉体外消化结果显示,微波干燥的黑麦挂面淀粉水解率(58.78%)、快消化淀粉含量(37.62%)和预估血糖生成指数(Expected glycemic index,eGI)(68.41)最低,抗性淀粉含量(43.26%)最高。综上,相较于其他3种干燥方式,微波干燥用时最短、品质最优,e GI最低,可作为黑麦挂面较为理想的干燥方式。

In order to determine the proper drying method of rye noodle,the effects of natural drying,hot air drying,microwave drying and vacuum freeze drying on the drying rate,total acidity,color,sensory quality,cooking characteristics,texture characteristics and in vitro starch digestibility of rye noodles were studied.The results showed that the microwave-dried rye noodles had the shortest drying time(microwave action time 12 min),the lowest total acidity(2.00),and better color and sensory quality than other drying methods.In terms of cooking characteristics,the microwave-dried rye noodles had the smaller cooking time(342.8 s),cooking loss rate(9.46%)and water absorption(182.08%)than other drying methods,and had better cooking characteristics.In terms of texture properties,the microwave-dried rye noodles had the higher hardness,elasticity,chewiness,stickiness and cohesiveness than other drying methods,and had better texture properties.The results of in vitro starch digestion showed that starch hydrolysis rate(58.78%),fast digestible starch content(37.62%)and expected glycemic index(eGI)(68.41)of microwave-dried rye noodles were the lowest,and the resistant starch content(43.26%)was the highest.In summary,compared with the other three drying methods,microwave drying has the shortest drying time,the best quality,and the lowest eGI,which can be used as an ideal drying method for rye noodles.