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投稿时间：2020-12-01
投稿时间：2020-12-01
中文摘要: 为研究超声改性奇亚籽粕可溶性膳食纤维对韧性饼干消化特性和物理特性的影响，将超声改性奇亚籽粕可溶性膳食纤维（ultrasonic modified soluble dietary fiber，U-SDF）添加至小麦粉中，研究U-SDF的热重曲线及其韧性饼干的持水性、持油性、硬度和脆度等品质特性，采用体外模拟淀粉消化方法预测血糖指数（predicted glycemic index，pGI）。结果表明：超声改性脱脂奇亚籽粕中可溶性膳食纤维（SDF）最优条件为超声温度50℃，超声时间10 min，超声功率80 W，此条件下SDF提取率为24.8%；U-SDF具有更好的耐热性；随着U-SDF添加量的增加，饼干持水性和持油性随之增加，饼干的pGI值、硬度和脆度随之下降，饼干的网络结构变得不连续。结合感官评价结果综合分析，当饼干中U-SDF添加量为3.2%时，饼干的品质最佳。
Abstract:To study the effect of ultrasonic modification of chia seed meal soluble dietary fiber（U-SDF）on the digestibility and physical properties of tough biscuits，the U-SDF was added to wheat flour.The thermogravimetric curve of U-SDF and the water holding，oil holding，hardness and brittleness of tough biscuits were studied and blood glucose was predicted by simulated starch digestion in vitro.The optimum conditions of ultrasonic modification of soluble dietary fiber（SDF）from defatted chia seed meal were as follows：ultrasonic temperature 50℃，ultrasonic time 10 min and ultrasonic power 80 W.The extraction rate of SDF was 24.8%.U-SDF had better heat resistance.With the increase of U-SDF，the water holding and oil holding properties of biscuits increased，the pGI value，hardness and brittleness of biscuit decreased and the network structure of biscuit became discontinuous.The quality of biscuit was the best when the U-SDF content was 3.2%.
文章编号：202109019 中图分类号： 文献标志码：
基金项目:天津科技大学大学生实验室创新基金（1914A202）
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