食品与机械2025，Vol.41Issue(6)：150-156,7.DOI:10.13652/j.spjx.1003.5788.2024.81044
藜麦全粉添加量对饼干品质及血糖生成指数的影响
Effects of whole quinoa flour addition on biscuit quality and glycemic index
摘要
Abstract
[Objective]To explore the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.[Methods]Whole quinoa flour,at varying proportions(0%,10%,20%,30%,40%,and 50%),is added to wheat flour to investigate the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.[Results]Compared with the control group without whole quinoa flour,the groups with whole quinoa flour addition show gradually increased moisture content of quinoa biscuits as well as their hardness gradually decreasing and toughness first increasing and then decreasing as the addition of whole quinoa flour increases.When the addition of whole quinoa flour is 30%,the toughness of the biscuits reaches its maximum.As the addition of whole quinoa flour gradually increases,the flavor of the biscuits changes significantly(P<0.05),and the sensory score and total starch hydrolysis rate gradually decrease.When the addition of whole quinoa flour exceeds 20%,the glycemic index(GI)value of the biscuits is below 55,which indicates they are low GI foods.[Conclusion]Adding whole quinoa flour can reduce the in vitro digestibility and GI of biscuits.关键词
藜麦饼干/低血糖生成指数/电子舌/电子鼻Key words
quinoa biscuit/low glycemic index/electronic tongue/electronic nose引用本文复制引用
王颖,张新一,于博,李云捷,汤尚文,吴进菊..藜麦全粉添加量对饼干品质及血糖生成指数的影响[J].食品与机械,2025,41(6):150-156,7.基金项目
湖北省大学生创新创业训练项目(编号:S202410519045) （编号:S202410519045）
