中国食品添加剂2024，Vol.35Issue(8)：82-88,7.DOI:10.19804/j.issn1006-2513.2024.8.011
萌芽鹰嘴豆对魔芋粉条品质的影响
Effects of sprouted chickpeas on the quality of konjac vermicelli
摘要
Abstract
Konjac vermicelli have simple nutritional value,and the addition of sprouted chickpeas can strengthen the nutrition of konjac vermicelli.In this study,the cooking characteristics,texture properties,tensile properties,color difference and sensory quality of konjac vermicelli were investigated after the addition of sprouted chickpea soybean milk.The results showed that the optimal formula of sprouted chickpea konjac vermicelli was as follows:2 g of konjac powder,1 g of konjac gum,30 g of potato starch,1.2 g of gelatinized starch,and the konjac vermicelli with 9.0%mass fraction of added chickpea milk exhibited the best performance,showing improved texture properties,good tensile performance,and a sensory score of 91.33,with a hardness of 5467.48 g,elasticity of 0.86,viscosity of 166.53,and chewiness of 2333.03.The study demonstrated that adding sprouted chickpea milk significantly affected the hardness of konjac vermicelli,while a mass fraction of 9.0%enhanced the smoothness and toughness of the vermicelli.Chickpea-added konjac vermicelli exhibited superior overall performance compared to traditional konjac vermicelli,providing new insights for the development of chickpea resources and innovative vermicelli products in China.关键词
粉条/萌芽鹰嘴豆/魔芋胶/质构特性Key words
vermicelli/sprouted chickpeas/konjac gum/texture properties分类
轻工纺织引用本文复制引用
石尚,段庆奥,朱小萌,郭娜,朱桂兰,李玲,武梦情,项子鑫..萌芽鹰嘴豆对魔芋粉条品质的影响[J].中国食品添加剂,2024,35(8):82-88,7.基金项目
安徽省高校优秀人才项目(gxyq2021203) （gxyq2021203）
合肥师范学院省级科研平台项目(2020PTZD18) （2020PTZD18）
合肥师范学院校级重点项目(2021KJZD27) （2021KJZD27）
国家级大学生创新创业项目(202114098070) （202114098070）
安徽省级大创(14098009) （14098009）
安徽省教育厅重点项目(2022AH052147) （2022AH052147）
国家级大学生创新创业项目(202314098064) （202314098064）
合肥师范学院校级项目(2023KYJX17) （2023KYJX17）
