水酶法豆渣对饼干品质及消化性影响的研究
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摘要
以水酶法豆渣粉为原料,制成豆渣饼干,研究水酶法豆渣对饼干品质及体外消化的影响。结果表明:水酶法豆渣中可溶性膳食纤维含量丰富,比普通豆渣高24. 33个百分点;水酶法豆渣添加量为30%时,饼干的品质较佳,饼干内部结构均匀,有浓郁豆香,呈均匀的棕黄色;水酶法豆渣能够延缓淀粉的消化,降低葡萄糖的释放速率,主要表现在快速消化淀粉的含量由46. 69%降低至28. 10%,慢速消化淀粉和抗性淀粉含量分别由15. 48%、37. 83%增加至30. 68%、41. 23%;同时,当水酶法豆渣添加量高于30%时血糖指数达到低血糖指数范围(GI <55)。因此,将水酶法豆渣作为一种直接食用原材料可以生产一种健康的高膳食纤维低糖饼干。
The bean dregs biscuits were prepared using aqueous enzymatic bean dregs powder,and the effects of aqueous enzymatic bean dregs on biscuit quality and in vitro digestion were studied. The results showed that the content of soluble dietary fiber in the aqueous enzymatic bean dregs was abundant,which was 24. 33 percentage points higher than that of ordinary soybean dregs. When the dosage of aqueous enzymatic bean dregs was 30%,the quality of biscuits was better. The internal structure of the biscuits was fine with strong bean aroma and brownish-yellow color. Aqueous enzymatic bean dregs could delay the digestion of starch and reduce the release rate of glucose. The main manifestations were that the content of fast-digested starch reduced from 46. 69% to 28. 10%,while the contents of slow-digested starch and resistant starch increased from 15. 48% and 37. 83% to 30. 68% and 41. 23%. At the same time,the glycemic index reached a range of hypoglycemic index( GI < 55) when the dosage of aqueous enzymatic bean dregs was higher than 30%. Therefore,a healthy biscuit with high dietary fiber and low sugar could be produced from aqueous enzymatic bean dregs as a direct edible raw material.
The bean dregs biscuits were prepared using aqueous enzymatic bean dregs powder,and the effects of aqueous enzymatic bean dregs on biscuit quality and in vitro digestion were studied. The results showed that the content of soluble dietary fiber in the aqueous enzymatic bean dregs was abundant,which was 24. 33 percentage points higher than that of ordinary soybean dregs. When the dosage of aqueous enzymatic bean dregs was 30%,the quality of biscuits was better. The internal structure of the biscuits was fine with strong bean aroma and brownish-yellow color. Aqueous enzymatic bean dregs could delay the digestion of starch and reduce the release rate of glucose. The main manifestations were that the content of fast-digested starch reduced from 46. 69% to 28. 10%,while the contents of slow-digested starch and resistant starch increased from 15. 48% and 37. 83% to 30. 68% and 41. 23%. At the same time,the glycemic index reached a range of hypoglycemic index( GI < 55) when the dosage of aqueous enzymatic bean dregs was higher than 30%. Therefore,a healthy biscuit with high dietary fiber and low sugar could be produced from aqueous enzymatic bean dregs as a direct edible raw material.
引文
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[16]李素芬,刘建福.豌豆纤维对面团质构及酥性饼干品质的影响[J].食品工业科技,2015,36(14):131-133,138.
[17]ROMEE J,SAXENA D C,SUKHCHARN S.Physicochemical,textural,sensory and antioxidant characteristics of gluten-free cookies made from raw and germinated Chenopodium(Chenopodium album)flour[J].LWT-Food Sci Technol,2016,71:281-287.
[2]SCHUCHARDT J P,WONIK J,BINDRICH U,et al.Glycemic index and microstructure analysis of a newly developed fiber enriched cookie[J].Food Funct,2016,7(1):464-474.
[3]VAN H P,CHAU H T,PHI N T.In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents[J].Food Chem,2016,191:74-80.
[4]VILLEMEJANE C,DENIS S,MARSSET-BAGLIERI A,et al.In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system(2):protein and starch hydrolyses[J].Food Chem,2016,190:164-172.
[5]CHEN Y,YE R,YIN L,et al.Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation[J].J Food Eng,2014,120:1-8.
[6]LU F,LIU Y,LI B.Okara dietary fiber and hypoglycemic effect of okara foods[J].Bioact Carbohydr Dietary Fibre,2013,2(2):126-132.
[7]MAT Y M,GORDON,MICHAEL H N,et al.Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods:a review[J].Trends Food Sci Technol,2015,41(1):60-82.
[8]QI B K,JIANG L Z,LI Y,et al.Extract dietary fiber from the soy pods by chemistry-enzymatic methods[J].Proced Eng,2011,15:4862-4873.
[9]李杨,张雅娜,王欢,等.水酶法提取大豆油与其他不同种大豆油品质差异研究[J].中国粮油学报,2014,29(6):46-52.
[10]SMITH F,PAN X,BELLIDO V,et al.Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion[J].Mol Nutr Food Res,2015,59(10):2034-2043.
[11]ZABIDI M A,AZIZ N A.In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak(Artocarpus integer)seed flour[J].Food Chem,2009,117(1):64-68.
[12]GOI I,GARCIA A A,SAURA C F.A starch hydrolysis procedure to estimate glycemic index[J].Nutr Res,1997,17(3):427-437.
[13]PARK J,CHOI I,KIM Y.Cookies formulated from fresh okara using starch,soy flour and hydroxypropyl methylcellulose have high quality and nutritional value[J].LWT-Food Sci Technol,2015,63(1):660-666.
[14]MYRIAM M L,GRUNDY C H E,ALAN R M,et al.Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility,digestion and postprandial metabolism[J].Bri J Nutr,2016(5):816-833.
[15]LI H,PRAKASH S,NICHOLSON T M,et al.The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains[J].Food Chem,2016,196:702-711.
[16]李素芬,刘建福.豌豆纤维对面团质构及酥性饼干品质的影响[J].食品工业科技,2015,36(14):131-133,138.
[17]ROMEE J,SAXENA D C,SUKHCHARN S.Physicochemical,textural,sensory and antioxidant characteristics of gluten-free cookies made from raw and germinated Chenopodium(Chenopodium album)flour[J].LWT-Food Sci Technol,2016,71:281-287.