青稞全谷及麸皮对饼干品质的影响
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摘要
饼干是颇受消费者喜欢的休闲食品,提高其品质对人们的生活有着重要的影响。本文通过在饼干的制作过程中添加0%、5%、10%、15%不同比例的青稞全谷物和青稞麸皮,测定了其蛋白质含量、质构、颜色变化并对饼干进行感官评价,结合对CML含量的抑制效果来确认最优添加量。结果表明:青稞全谷物及青稞麸皮添加量均为15%时,此时蛋白质含量最高,分别为6.83%±0.03%和6.78%±0.14%;且质构指标硬度、内聚性、弹性、咀嚼性均在消费者可以接受的范围;饼干呈现棕褐色,深受消费者喜爱;感官得分分别为15.8分和15.1分;对晚期糖基化终产物CML的抑制率分别为27.46%和22.54%,抑制效果最佳。因此在杂粮饼干的加工中,选择青稞全谷物和麸皮添加量均为15%,既能保证饼干具有较好的感官,又能最大限度的抑制CML的生成。
Biscuits are popular leisure food for consumers. Improving their quality has an important impact on people's lives. In this paper,the protein content,texture,color change and sensory evaluation of biscuits added 0%,5%,10% and 15% barley whole grains and barley bran in different proportions during biscuit making were determined. The optimum addition was confirmed by combining the inhibition effect of CML content. The results showed that the protein content of barley was the highest when the total grain and barley bran were added at 15%,which were 6.83%±0.03% and 6.78%±0.14%,respectively,and the hardness,cohesiveness,elasticity and chewiness of texture indexes were acceptable to consumers;Biscuits were brown and loved by consumers. Sensory scores were 15.8 and 15.1,respectively. The inhibition rates of advanced glycation end products (CML) were 27.46% and 22.54%,respectively. Inhibitory effect is the best. Therefore,in the processing of miscellaneous grain biscuits,the addition of whole grain and bran of highland barley was 15%,which ensured that biscuits had good sensory quality and could restrain the formation of CML to the greatest extent.
Biscuits are popular leisure food for consumers. Improving their quality has an important impact on people's lives. In this paper,the protein content,texture,color change and sensory evaluation of biscuits added 0%,5%,10% and 15% barley whole grains and barley bran in different proportions during biscuit making were determined. The optimum addition was confirmed by combining the inhibition effect of CML content. The results showed that the protein content of barley was the highest when the total grain and barley bran were added at 15%,which were 6.83%±0.03% and 6.78%±0.14%,respectively,and the hardness,cohesiveness,elasticity and chewiness of texture indexes were acceptable to consumers;Biscuits were brown and loved by consumers. Sensory scores were 15.8 and 15.1,respectively. The inhibition rates of advanced glycation end products (CML) were 27.46% and 22.54%,respectively. Inhibitory effect is the best. Therefore,in the processing of miscellaneous grain biscuits,the addition of whole grain and bran of highland barley was 15%,which ensured that biscuits had good sensory quality and could restrain the formation of CML to the greatest extent.
引文
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[4]徐菲,党斌,杨希娟,等.不同青稞品种的营养品质评价 [J].麦类作物学报,2016,36(9):1249-1257.
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[19]Delgadoandrade C,Seiquer I,Navarro M P,et al.Maillard reaction indicators in diets usually consumed by adolescent population[J].Molecular Nutrition & Food Research,2007,51(3):341.
[20]王颖周.玉米曲奇饼干配方优化及其质构研究[D].合肥:安徽农业大学,2013.
[21]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.
[22]Wellner A,Huettl C,Henle T.Formation of maillard reaction products during heat treatment of carrots[J].Journal of Agricultural & Food Chemistry,2011,59(14):7992-7998.
[23]Liu H,Chen X,Zhang D,et al.Effects of highland barley bran extract rich in phenolic acids on the formation of Nε-carboxymethyllysine in a biscuit model[J].J Agric Food Chem,2018,66(8):1916-1922.
[2]郑学玲,张玉玉,张杰.青稞淀粉和小麦淀粉的理化性质比较研究[J].中国粮油学报,2010,25(10):52-56.
[3]王洪伟,武菁菁,阚建全.青稞和小麦醇溶蛋白和谷蛋白结构性质的比较研究[J].食品科学,2016,37(3):43-48.
[4]徐菲,党斌,杨希娟,等.不同青稞品种的营养品质评价 [J].麦类作物学报,2016,36(9):1249-1257.
[5]姚豪颖叶,聂少平,鄢为唯,等.不同产地青稞原料中的营养成分分析[J].南昌大学学报:工科版,2015,37(1):11-15.
[6]刘慧琳,陈晓默,张瑛,等.多酚类化合物对饼干中羧甲基赖氨酸的抑制作用[J].中国食品学报,2018(1):95-103.
[7]Ruttkat A,Erbersdobler H F.Nε-carboxymethyllysine is formed during heating of lysine with ketoses[J].Journal of the Science of Food & Agriculture,1995,68(2):261-263.
[8]Lima M,Assar S H,Ames J M.Formation of Nε-(carboxymethyl)lysine and loss of lysine in casein glucose-fatty acid model systems[J].Journal of Agricultural & Food Chemistry,2010,58(3):1954-1958.
[9]吕远平,熊茉君,贾利蓉,等.青稞特性及在食品中的应用[J].食品科学,2005,26(7):266-270.
[10]王梦乐.饼干类产品加工过程中晚期糖基化终末产物的生成研究[D].无锡:江南大学,2015.
[11]骆和东,冷建荣,王文伟.自动凯氏定氮仪快速测定鱿鱼干的挥发性盐基氮[J].海峡预防医学杂志,2003,9(3):48-49.
[12]孙彩玲,田纪春,张永祥.TPA 质构分析模式在食品研究中的应用[J].实验科学与技术,2007,5(2):1-4.
[13]Meir S,Philosoph-Hadas S,Gloter P,et al.Nondestructive assessment of chlorophyll content in watercress leaves by a tristimulus reflectance colorimeter[J].Postharvest Biology & Technology,1992,2(2):117-124.
[14]马微.玉米藜麦韧性饼干加工工艺与保质期的研究[D].呼和浩特:内蒙古农业大学,2018.
[15]刘慧琳,陈晓默,穆琳,等.HPLC-MS/MS 快速测定常见食品中羧甲基赖氨酸含量[J].食品研究与开发,2016,37(13):99-103.
[16]Assar S H,Moloney C,Lima M,et al.Determination of Nε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry[J].Amino Acids,2009,36(2):317-326.
[17]Sun X,Tang J,Wang J,et al.Formation of advanced glycation endproducts in ground beef under pasteurisation conditions[J].Food Chem,2015,172:802-807.
[18]Zhang G,Huang G,Xiao L,et al.Determination of advanced glycation endproducts by LC-MS/MS in raw and roasted almonds(Prunus dulcis)[J].Journal of Agricultural and Food Chemistry,2011,59(22):12037-12046.
[19]Delgadoandrade C,Seiquer I,Navarro M P,et al.Maillard reaction indicators in diets usually consumed by adolescent population[J].Molecular Nutrition & Food Research,2007,51(3):341.
[20]王颖周.玉米曲奇饼干配方优化及其质构研究[D].合肥:安徽农业大学,2013.
[21]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.
[22]Wellner A,Huettl C,Henle T.Formation of maillard reaction products during heat treatment of carrots[J].Journal of Agricultural & Food Chemistry,2011,59(14):7992-7998.
[23]Liu H,Chen X,Zhang D,et al.Effects of highland barley bran extract rich in phenolic acids on the formation of Nε-carboxymethyllysine in a biscuit model[J].J Agric Food Chem,2018,66(8):1916-1922.