扬州大学学报（农业与生命科学版）2025，Vol.46Issue(2)：98-109,12.DOI:10.16872/j.cnki.1671-4652.2025.02.013
低eGI苜蓿豆面面条配方优化及体外消化特性研究
Study on formulation optimization and in vitro digestion characteristics of low GI alfalfa bean noodles
摘要
Abstract
To improve the quality and digestion characteristics of wheat noodles,the effects of different dosages of chickpea/wheat flour ratio,alfalfa flour,konjac glucomannan,and gluten flour on the cooking characteristics,texture characteristics,and sensory quality of noodles were studied.Optimization of noodle formula using response surface meth-odology:Based on 100 g of mixed flour(chickpea flour and wheat flour),the mass ratio of chickpea/wheat flour was 15∶85,and the addition amounts of alfalfa flour,konjac glucomannan(KGM),and gluten flour were 6.4％,1.2％,and 5.2％,respectively.The developed alfalfa bean noodle had a breakage rate of 2.12％and a steaming loss rate of 1.63％,respectively;The hardness,chewiness,and tensile strength of the noodles increased by 17.14％,64.69％and 105.6％respectively compared to regular wheat noodles.In vitro digestion experiments showed that the starch hydrolysis rate of alfalfa soybean noodles was significantly lower than that of ordinary wheat noodles,with hydrolysis index(HI)41.62±0.53 and expected glycemic index(eGI)48.33±0.34.Adding alfalfa and chickpea flour appropriately to wheat noodles can significantly improve their cooking characteristics and reduce the eGI.关键词
苜蓿豆面面条/蒸煮特性/质构特性/血糖生成指数Key words
alfalfa bean noodle/cooking characteristics/texture characteristics/expected glycemic index分类
农业科技引用本文复制引用
胡文静,吕培楷,曹蒙,王清..低eGI苜蓿豆面面条配方优化及体外消化特性研究[J].扬州大学学报（农业与生命科学版）,2025,46(2):98-109,12.基金项目
河南省科技攻关项目(232102230071) （232102230071）
河南省高等学校重点科研项目(23B550006) （23B550006）
信阳农林学院高水平科研孵化器建设基金项目(FCL202110) （FCL202110）
信阳农林学院青年骨干教师培养项目(2022年度王清) （2022年度王清）
