食品工业科技2025，Vol.46Issue(13)：98-105,8.DOI:10.13386/j.issn1002-0306.2024070135
蓝靛果多酚提取物对小麦淀粉及面条品质的影响
Effect of Lonicera caerulea Berry Polyphenol Extract on Wheat Starch and the Quality of Noodles
摘要
Abstract
To investigate the effects of Lonicera caerulea berry polyphenol extract(LCBP)on the quality and digestive characteristics of noodles,this study aimed to assess the application value of polyphenols in the processing of flour-based products.The study investigated the effects of LCBP on the aging properties and in vitro digestibility of wheat starch(WS).Using noodles without added polyphenols as a control,the study investigated the impact of polyphenols on the quality characteristics of noodles.Morphological and structural alterations in the noodles were examined before and after polyphenol supplementation using scanning electron microscopy(SEM).The results demonstrated that the addition of LCBP significantly reduced the aging of WS(P＜0.05).Compared with the starch group without LCBP,when the addition of polyphenols reached 16％,the content of rapidly digestible starch(RDS)decreased by 46.32％.The content of slow digestible starch(SDS)and resistant starch(RS)increased by 0.95 times and 0.61 times,respectively.When 12％polyphenols were added to the noodle formulation,the resultant products achieved a high sensory evaluation score of 91.83.Characterized by smooth and compact surfaces,these noodles exhibited a low broken noodle incidence(5.00％)and dry matter loss(9.34％).Compared with the control group,the RDS of the noodles supplemented with 12％polyphenols was decreased by 29.52％,the SDS and RS contents were increased by 0.22 times and 1.32 times,respectively,and the GI value was significantly decreased to 54.58(P＜0.05).In conclusion,LCBP contributes to anti-digestion and promotes the reduction of the glycemic index(GI)in noodles.When the polyphenol content is maintained at no more than 12％,it can enhance the nutritional value of noodles while preserving their flavor.This provides recommendations for the development of functional foods with a low GI value.关键词
蓝靛果多酚提取物(LCBP)/小麦淀粉(WS)/面条/蒸煮特性/质构特性/消化性/感官品质Key words
Lonicera caerulea berry polyphenol extract(LCBP)/wheat starch(WS)/noodles/cooking properties/textural properties/digestibility/sensory quality分类
轻工业引用本文复制引用
孟凡娜,孙一凡,刘坡,刘炳浩,王瑞鑫,刘素稳..蓝靛果多酚提取物对小麦淀粉及面条品质的影响[J].食品工业科技,2025,46(13):98-105,8.基金项目
国家自然科学基金青年基金项目(32101952) （32101952）
河北省自然科学基金面上项目(C2023407040) （C2023407040）
河北省自然科学基金杰青项目(C2024407033) （C2024407033）
河北省研究生创新资助项目(CXZZSS2023155). （CXZZSS2023155）
