本文已被：浏览 467次 下载 364次
投稿时间：2021-12-30
投稿时间：2021-12-30
中文摘要: 通过单因素试验和正交试验相结合的方法，研究抗性淀粉、黄油、鸡蛋液和糖粉对酥性饼干感官品质的影响，优化酥性饼干工艺条件，并采用体外消化方法测定饼干的体外消化率，计算饼干的血糖生成指数（estimated glycemic index，eGI）。结果表明：以100 g抗性淀粉和小麦粉混合粉质量为基准，酥性饼干的最优配方为抗性淀粉16%、黄油添加量为80 g、鸡蛋液添加量为20 g、糖粉添加量为30 g。该条件下制作的抗性淀粉酥性饼干口感疏松、香味浓郁、断面结构紧密且均匀；且饼干的硬度、胶黏性和咀嚼性均较好。同时添加抗性淀粉能显著降低饼干的体外消化率和eGI（P＜0.05）。
Abstract:Single factor test and orthogonal test were used to determine the effects of resistant starch，butter，egg liquid，and sugar powder on the sensory quality of crisp biscuits，and the processing conditions involved were optimized.The enzymatic digestibility of the biscuits was determined by in vitro digestion，and their glycemic index （eGI）was calculated.The results showed that the optimal formula of was as follows：in 100 g of mixed powder resistant comprising starch and wheat flour，the proportion of resistant starch was 16%，while butter，egg liquid，and sugar weighed 80，20，and 30 g，respectively.The crisp biscuits prepared using resistant starch had a loose taste，rich flavor，and compact and uniform structure.The hardness，adhesiveness，and chewiness of the biscuits were good.Adding resistant starch significantly decreased in vitro enzymatic digestibility and eGI of biscuits（P<0.05）.
文章编号：202308015 中图分类号： 文献标志码：
基金项目:河南省重点研发与推广专项（科技攻关）（212102110349）；河南科技学院高层次人才科研启动项目（103020221002/007、103020221002/006）
| Author Name | Affiliation |
| QIN Ren-bing，XIANG Feng-juan，ZENG Jie，LI Guang-lei | School of Food Science，Henan Institute of Science and Technology，Xinxiang 453003，Henan，China |
引用文本：
津ICP备20000603号-1