豌豆皮膳食纤维的添加量对海绵蛋糕品质的影响

Effect of Dietary Fiber from Pea Peel on the Quality of Sponge Cake

以小麦粉与豌豆皮膳食纤维复配的混合粉为原料加工海绵蛋糕,考察豌豆皮膳食纤维的添加量(3%、6%、9%、12%、15%)对海绵蛋糕失水率、比容、色度、切面气孔结构、质构、感官等品质的影响。结果表明,豌豆皮膳食纤维添加量在3%~9%时显著降低海绵蛋糕的失水率。添加6%豌豆皮膳食纤维的海绵蛋糕比容高于对照(未添加膳食纤维)18.8%;而膳食纤维添加量为15%时,失水率反而增大,比容减小。随着豌豆皮膳食纤维的添加(0%~15%),L^(*)值从86.13下降到78.18,而a^(*)值从–0.32增加到2.32、b^(*)值从27.64增加到33.50,表明海绵蛋糕芯的亮度减低,红度和黄度增加。随着豌豆皮膳食纤维添加量增加(0%~15%),海绵蛋糕切面气孔数减少且气孔大小分布均匀性降低。蛋糕的硬度、胶黏性和咀嚼性等质构呈现先增加后降低的趋势,弹性无显著变化。综合感官评价结果得出,海绵蛋糕中添加豌豆皮膳食纤维的适宜添加量为6%~9%。

The mixture of wheat flour and dietary fiber flour from pea peel was used as raw materials to process sponge cake,the effects of the amount of pea peel dietary fiber(3%,6%,9%,12%,15%)on the water loss rate,specific volume,chromaticity,cross-sectional pore structure,texture,sensory quality of sponge cake were investigated.The results showed that addition 3%to 9%dietary fiber from pea peel significantly reduced the water loss rate of sponge cake.The specific volume of sponge cake with 6%fiber was 18.8%higher than that of the control(without dietary fiber).However,the water loss rate for the sponge cake with 15%pea peel dietary fiber showed increased the water loss rate and the decreased specific volume.With the increase of addition of dietary fiber of pea skin from 0%to 15%,the L^(*)value of the product decreased from 86.13 to 78.18,while the a^(*)value increased from–0.32 to 2.32,and the b^(*)value increased from 27.64 to 33.50,indicating a decrease in brightness and an increase in redness and yellowness of the sponge cake;As the amount of pea peel dietary fiber increased(0%to 15%),the number of pores on the cut surface of sponge cake reduced and the uniformity of pore size distribution decreased.The hardness,stickiness,and chewiness of the sponge cake showed an increase trend at lower addition of fiber and decrease at higher addition.There was no significant change in elasticity of the cake with different addition amount of fiber.According to the comprehensive sensory evaluation results,the appropriate amount of pea skin dietary fiber in sponge cake is 6%to 9%.