马铃薯抗性淀粉对韧性饼干品质及消化性能的控制

目的 研究马铃薯抗性淀粉对韧性饼干消化性能及品质的影响规律, 为评价和提高马铃薯抗性淀粉韧性饼干的品质奠定基础。方法 通过将马铃薯抗性淀粉作为膳食纤维成分, 按照不同比例替代面粉, 制作成韧性饼干, 对韧性饼干的延展性、色泽、感官、质构特性、表观结构等物理特性、营养成分及消化性能进行测定, 研究马铃薯抗性淀粉对韧性饼干品质及消化性能的影响。结果 随着马铃薯抗性淀粉的增加, 韧性饼干的延展性总体呈增长趋势，蛋白质和脂肪含量逐渐减少，水分和灰分含量差异不显著。在马铃薯抗性淀粉添加为20%时饼干色泽均匀，硬度、脆性和咀嚼性均较好, 感官评分最高, 为82.6分。SEM观察发现随着马铃薯抗性淀粉的添加饼干结构显示暴露在油脂外的淀粉颗粒逐渐增加。马铃薯抗性淀粉的加入降低系统中淀粉的水解速率, 进而调节饼干的体外消化率, 降低血糖指数, 添加30%马铃薯抗性淀粉时, 血糖指数为62.06, 已达到中等血糖指数。结论 适量的马铃薯抗性淀粉添加到韧性饼干中可以改善饼干品质, 随着马铃薯抗性淀粉含量的增加, 饼干血糖指数降低。为抗性淀粉饼干的开发提供理论基础。

Control of potato resistant starch on quality and digestibility of tough biscuit

To study the effects of potato resistant starch on digestive performance and quality of tough biscuit, and to lay a foundation for evaluating and improving the quality of potato resistant starch tough biscuit. Methods By the resistance of potato starch as dietary fiber composition, according to the different proportion of replacement of flour, made into tenacity biscuit, ductility, colour and lustre of tenacity, sensory, quality and structure characteristics, physical properties such as apparent structure, nutrients and digestive performance measurement, research on the tenacity biscuit quality and resistance of potato starch digestion performance impact. Results With the increase of potato resistant starch, the ductility of the biscuit showed an increasing trend, while the content of protein and fat gradually decreased, and the difference of water and ash content was not significant. When the potato resistant starch was added to 20%, the biscuit had uniform color, good hardness, brittleness and chewiness, and the sensory score was the highest, which was 73.5 points. SEM observation showed that with the addition of potato resistant starch, the starch particles exposed to oil gradually increased. The addition of potato resistant starch reduced the hydrolysis rate of starch in the system, and then regulated the digestibility of biscuits in vitro and reduced the glycemic index. When 30% potato resistant starch was added, the glycemic index was 62.06, which had reached the medium glycemic index. Conclusion Adding proper amount of potato resistant starch to tough biscuit can improve the quality of biscuit. With the increase of potato resistant starch content, the glycemic index of biscuit decreases. It provides theoretical basis for the development of resistant starch biscuit.