低eGI苜蓿豆面面条配方优化及体外消化特性研究OA北大核心

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.