食品工业科技2025，Vol.46Issue(7)：42-48,7.DOI:10.13386/j.issn1002-0306.2024030319
藜麦粉添加量对碱面条品质和体外消化特性的影响
Effects of Quinoa Powder Addition on the Quality and in Vitro Digestive Characteristics of Alkaline Noodles
摘要
Abstract
To improve the nutritional value of alkali noodles,different proportions(0％,4％,8％,12％and 16％)of quinoa powder were added to wheat flour to investigate the effects of quinoa powder addition on color,textural properties,cooking characteristics,sensory and in vitro digestive characteristics of alkali noodles.The results showed that with the increase of quinoa flour content,the brightness of alkaline noodles decreased,and the color gradually leant towards red and yellow.The tensile length and strength firstly increased and then decreased,reaching their maximum at 4％,which were 60.63 mm and 24.76 g,respectively.However,the hardness,chewiness,and adhesion showed a trend of firstly decreasing and then increasing.The water absorption rate of dry matter gradually decreased,while the cooking loss rate gradually increased.With the increase of quinoa flour content,the starch digestion rate of alkaline noodles gradually slowed down,and the content of resistant starch relatively increased.When the addition amount was 16％,the content of resistant starch was the highest,reaching 59.51％.The sensory score gradually decreased,and when the amount of quinoa added was 16％,the lowest sensory evaluation score was 79.41 points.Taking all factors into consideration,alkaline noodles with quinoa powder added between 4％and 8％had better quality.This study can provide a certain research foundation for the development of quinoa alkaloid noodles and broaden the application of quinoa in the food industry.关键词
碱面条/藜麦/质构/烹煮特性/消化特性Key words
alkaline noodles/quinoa/texture/cooking characteristics/digestive characteristics分类
轻工纺织引用本文复制引用
马梦月,徐紫薇,于博,杨利华,吴进菊..藜麦粉添加量对碱面条品质和体外消化特性的影响[J].食品工业科技,2025,46(7):42-48,7.基金项目
湖北文理学院教师科研能力培育基金项目(2024kpngq10). （2024kpngq10）
