Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrit...Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods.展开更多
以夏枯草残渣为原料,研究碱液浸提法制备不溶性膳食纤维和可溶性膳食纤维的工艺流程,并对膳食纤维的性能进行测定。考察料液比、碱液质量浓度、提取温度及时间对提取率的影响。正交试验优化出的最优工艺条件为:料液比1∶20、碱液质量浓...以夏枯草残渣为原料,研究碱液浸提法制备不溶性膳食纤维和可溶性膳食纤维的工艺流程,并对膳食纤维的性能进行测定。考察料液比、碱液质量浓度、提取温度及时间对提取率的影响。正交试验优化出的最优工艺条件为:料液比1∶20、碱液质量浓度15 mg/m L、水解时间2.5 h、提取温度40℃。在此条件下,不溶性膳食纤维的提取率为60%,可溶性膳食纤维的提取率为13.55%。性能测定结果显示:不溶性膳食纤维的持水力为7.27 g/g,膨胀力为17.33 m L/g;在胃环境(p H 2)和肠道环境(p H 7)中,可溶性膳食纤维对胆酸钠的吸附率分别为13.26和86.38 mg/g。该法对夏枯草膳食纤维的提取率高,产品色泽好,性能好,可广泛用于功能食品的开发。展开更多
以烘干和冻干白萝卜粉为原料,采用酶法、酸法和碱法提取不溶性膳食纤维(IDF),测定IDF的持水力、持油力、膨胀力,并用性质最佳的IDF制作韧性饼干,研究其对饼干消化的影响。结果表明,从冻干粉提取的IDF理化性质总体优于烘干粉。其中,以酶...以烘干和冻干白萝卜粉为原料,采用酶法、酸法和碱法提取不溶性膳食纤维(IDF),测定IDF的持水力、持油力、膨胀力,并用性质最佳的IDF制作韧性饼干,研究其对饼干消化的影响。结果表明,从冻干粉提取的IDF理化性质总体优于烘干粉。其中,以酶法从冻干粉提取的IDF最优,其持水力为17.19 g/g,持油力为2.11 g/g,膨胀力为18.2 m L/g。添加10%的白萝卜膳食纤维不影响饼干的风味和口感,但可降低淀粉的消化速率。展开更多
基金supported by Zhongyuan Scholars in Henan Province(No.192101510004)the Natural Science Foundation of China(No.31671810)+2 种基金Project of Green Manufacturing 2025.China(Ministry of industry and information Technology.2018-272)Strategic Consulting Research Project of Henan Institute of Chinese Engineering Development Strategies(No.2020HENZT13)the Key scientific and technological project of Henan Province(No.202102110143).
文摘Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods.
文摘以夏枯草残渣为原料,研究碱液浸提法制备不溶性膳食纤维和可溶性膳食纤维的工艺流程,并对膳食纤维的性能进行测定。考察料液比、碱液质量浓度、提取温度及时间对提取率的影响。正交试验优化出的最优工艺条件为:料液比1∶20、碱液质量浓度15 mg/m L、水解时间2.5 h、提取温度40℃。在此条件下,不溶性膳食纤维的提取率为60%,可溶性膳食纤维的提取率为13.55%。性能测定结果显示:不溶性膳食纤维的持水力为7.27 g/g,膨胀力为17.33 m L/g;在胃环境(p H 2)和肠道环境(p H 7)中,可溶性膳食纤维对胆酸钠的吸附率分别为13.26和86.38 mg/g。该法对夏枯草膳食纤维的提取率高,产品色泽好,性能好,可广泛用于功能食品的开发。
文摘以烘干和冻干白萝卜粉为原料,采用酶法、酸法和碱法提取不溶性膳食纤维(IDF),测定IDF的持水力、持油力、膨胀力,并用性质最佳的IDF制作韧性饼干,研究其对饼干消化的影响。结果表明,从冻干粉提取的IDF理化性质总体优于烘干粉。其中,以酶法从冻干粉提取的IDF最优,其持水力为17.19 g/g,持油力为2.11 g/g,膨胀力为18.2 m L/g。添加10%的白萝卜膳食纤维不影响饼干的风味和口感,但可降低淀粉的消化速率。
