食品工业科技2017，Vol.38Issue(9)：55-59,65,6.DOI:10.13386/j.issn1002-0306.2017.09.002
食用木薯全粉添加量对饼干品质、质构特性及消化性能的影响
Effects of the edible cassava whole flour on the quality,texture characteristics and digestive performance of biscuits
摘要
Abstract
The edible cassava whole flour,low-gluten flour,butter,powdered sugar and so on as the test material,biscuits were prepared by baking method,and the effect of the edible cassava whole flour on the qualities,texture characteristics and digestive performance of biscuits with different addition amount were investigated.The results showed that the biscuits had the highest sensory quality,texture characteristics and digestive performance when the additive amount was 30 g.When the additive amount was 10,20,30,40,50 g,water absorption,L* and RDS of biscuits were 3.76％,6.21％,7.78％,12.02％,15.72％ (p ＜0.05),0.16％,0.94％,1.94％,4.06％,6.74％ and 2.30％,4.30％,7.17％,9.30％,14.07％ (p ＜ 0.05) lower than the control respectively.a*,b* and SDS were 35.92％,62.62％,71.60％,107.04％,117.48％ (p ＜ 0.05),5.39％,6.03％,7.14％,7.18％,9.34％ (p ＜ 0.05),12.89％,26.17％,50.47％,81.07％,120.27％ (p ＜ 0.05) higher than the control respectively.Thus,the edible cassava whole flour used in biscuits production can improve quality and have a definite effect on health care function.关键词
食用木薯全粉/饼干/品质/质构特性/消化性能Key words
the edible cassava whole flour/biscuits/quality/texture characteristics/digestive performance分类
轻工纺织引用本文复制引用
李明娟,严华兵,王颖,张雅媛,游向荣,秦钢,孙健,覃梅英,李志春,卫萍..食用木薯全粉添加量对饼干品质、质构特性及消化性能的影响[J].食品工业科技,2017,38(9):55-59,65,6.基金项目
国家自然基金项目(31560437) （31560437）
公益性行业(农业)科研专项(201503001-6) （农业）
国家“万人计划”青年拔尖人才专项经费项目(组厅字[2015]48号) （组厅字[2015]48号）
广西农业重点科技计划项目(201602) （201602）
广西自然科学基金项目(2014GXNSFBA118137,2015GXNSFBA139035) （2014GXNSFBA118137,2015GXNSFBA139035）
南宁市科学研究与技术开发计划项目(20152081) （20152081）
广西农业科学院项目(桂农科2015JZ78,2015YT87,2016YM13,2016JZ21,2017JM50) （桂农科2015JZ78,2015YT87,2016YM13,2016JZ21,2017JM50）
广西作物遗传改良生物技术重点开放实验室建设项目(15-140-33-05). （15-140-33-05）
