食品工业科技2024，Vol.45Issue(14)：114-120,7.DOI:10.13386/j.issn1002-0306.2023110129
添加抗性淀粉对红薯粉条理化性能及结构的影响
Effect of Resistant Starch on the Physicochemical Properties and Structure of Sweet Potato Starch Noodles
摘要
Abstract
In order to investigate the effects of adding corn resistant starch(CRS)and sweet potato resistant starch(SRS)to starch noodles(SNs)on their physicochemical properties and structural quality,the changes in texture quality,breakage rate,sensory quality,microstructure,and in vitro digestibility of the two types of resistant starch noodles(RSNs)prepared with resistant starch(RS)added at 5.0,7.5,10.0,12.5 and 15.0 g/100 g,respectively were measured.The results showed that the hardness and chewiness of corn resistant starch noodles(CRSNs)are higher than those of sweet potato resistant starch noodles(SRSNs)when the amounts of the two RSes added are the same,and the hardness and chewiness of both RSNs showed a decreasing trend when the addition amount of RS increases.The increase in the amount of RS added had a significant(P＜0.05)impact on the cohesiveness of the SNs,but with a relatively small impact on elasticity.The increase in the amount of CRS added had no significant effect on the cohesiveness and elasticity of SNs.The crystallinity and breakage rate of the two RSNs increased with the increase of RS addition amount.The appropriate amount of two RS added to noodles was 5.0 g/100g.The 2 hours in vitro digestion rates of SRSNs and CRSNs were 20.2％and 23.3％,respectively,while the blank was 27.8％,indicating that both types of RSNs had good resistance to digestion performance.关键词
抗性淀粉/粉条/理化性能/结构/消化性能Key words
resistant starch/noodle/physicochemical properties/structure/digestive performance分类
轻工纺织引用本文复制引用
高雪丽,赵丹,李光辉,王永辉,何胜华,黄继红,张贺晴,郭卫芸..添加抗性淀粉对红薯粉条理化性能及结构的影响[J].食品工业科技,2024,45(14):114-120,7.基金项目
河南省高等学校骨干教师项目(2020GGJS206) （2020GGJS206）
河南省大学生创新创业项目(202310480047). （202310480047）
