生物解离大豆膳食纤维对饼干质构及消化特性的影响
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摘要
测定生物解离大豆膳食纤维理化及功能特性,研究其对面粉粉质特性及面团质构特性的影响,并明晰其对饼干质构特性及消化特性的改善作用。结果表明,生物解离大豆膳食纤维纯度为81.34%,可溶性膳食纤维占比50.83%,理化及功能特性相比于豆渣膳食纤维均有所提高。当生物解离大豆膳食纤维在面粉中添加量为30%时,面粉粉质特性及面团质构特性最佳,此添加量制作饼干质构特性高于市售纤维饼干,且消化速率也明显低于另外2种饼干,快速消化淀粉质量分数相比于市售纤维饼干及普通饼干分别降低17.14%、42.57%,慢速消化淀粉质量分数分别提高24.93%、110.27%,抗性淀粉质量分数分别提高0.85%、21.57%,且血糖指数仅为45.99,已处于低糖食物水平范畴。因此生物解离大豆膳食纤维具有良好的理化性质及功能特性,可作为一种新型大豆膳食纤维来源在烘焙品中进行应用。
This paper focuses on the physicochemical and functional properties of soybean dietary fiber from enzymeassisted aqueous extraction processing (EAEP) and on its effect on the farinograph properties of wheat flour and the texture of dough as well as its effect in improving the texture and digestibility of biscuits. The results showed that the purity of the dietary fiber was 81.34%, and that the content of soluble dietary fiber accounted for about 50.83% of the total dietary fiber. The farinograph properties of wheat flour and the textural properties of dough were the best when added with the dietary fiber at 30%. The textural properties of the resulting biscuits were better than those of commercial high-fiber biscuits. Additionally, the digestion rate was significantly lower than that of commercial high-fiber biscuits and ordinary biscuits, accompanied by a decrease in rapidly digestible starch content by 17.14% and 42.57% and an increase in slowly digestible starch content by 24.93% and 110.27% as well as in resistant starch content by 0.85% and 21.57%, respectively, and the glycemic index was only 45.99, a value for low-sugar foods. Therefore, the dietary fiber had good physicochemical and functional properties, indicating its great potential in the baked food industry as a new resource of soybean dietary fiber.
This paper focuses on the physicochemical and functional properties of soybean dietary fiber from enzymeassisted aqueous extraction processing (EAEP) and on its effect on the farinograph properties of wheat flour and the texture of dough as well as its effect in improving the texture and digestibility of biscuits. The results showed that the purity of the dietary fiber was 81.34%, and that the content of soluble dietary fiber accounted for about 50.83% of the total dietary fiber. The farinograph properties of wheat flour and the textural properties of dough were the best when added with the dietary fiber at 30%. The textural properties of the resulting biscuits were better than those of commercial high-fiber biscuits. Additionally, the digestion rate was significantly lower than that of commercial high-fiber biscuits and ordinary biscuits, accompanied by a decrease in rapidly digestible starch content by 17.14% and 42.57% and an increase in slowly digestible starch content by 24.93% and 110.27% as well as in resistant starch content by 0.85% and 21.57%, respectively, and the glycemic index was only 45.99, a value for low-sugar foods. Therefore, the dietary fiber had good physicochemical and functional properties, indicating its great potential in the baked food industry as a new resource of soybean dietary fiber.
引文
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[23]李明娟,游向荣,张雅媛,等.甘蔗叶生物炭粉对饼干感官品质和质构特性的影响[J].食品工业科技,?2016,?37(5):?98-103.DOI:10.13386/j.issn1002-0306.2016.05.011.
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