食品工业科技2025，Vol.46Issue(11)：205-212,8.DOI:10.13386/j.issn1002-0306.2024060199
挤压山药淀粉-没食子酸复合物制备条件优化及其添加量对蛋糕品质的影响
Optimization of Preparation Conditions of Extruded Yam Starch-Gallic Acid Complex and Effects of Its Amount on Quality of Cakes
摘要
Abstract
To develop a low-digestible bakery product that met the market's demand for healthy products,the preparation conditions for extruded yam starch-gallic acid complex(EYS-GA)were optimized using single-factor experiments and response surface methodology.EYS-GA,with a high content of resistant starch,was used to replace varying amounts of wheat flour in cake production.The impact of different EYS-GA additions on the gelatinization characteristics of the mixed flour,as well as on the texture properties,moisture distribution,and in vitro digestion characteristics of the cakes,was investigated.The optimal preparation conditions for EYS-GA were found to be an extrusion temperature of 91℃,a moisture content of 30％,and a screw speed of 180 r/min.Under these conditions,the resistant starch content in the prepared EYS-GA reached 51.34％.Compared to the control group without EYS-GA,addition of 20％EYS-GA to wheat flour resulted in a 17.77％,12.45％,16.84％,and 11.30％reduction in peak viscosity,disintegration value,final viscosity,and setback value,respectively.The hardness and chewiness of the resulting cakes increased by 110.00％and 90.36％,respectively.The addition of EYS-GA enhanced the cakes'resistance to digestion and improved the overall cake quality.关键词
挤压山药淀粉-没食子酸复合物/小麦粉/蛋糕/抗性淀粉Key words
extruded yam starch-gallic acid complex(EYS-GA)/wheat flour/cake/resistant starch分类
轻工纺织引用本文复制引用
史苗苗,张振,董雪娜,刘子阳,闫溢哲..挤压山药淀粉-没食子酸复合物制备条件优化及其添加量对蛋糕品质的影响[J].食品工业科技,2025,46(11):205-212,8.基金项目
国家自然科学基金(32202110). （32202110）
