食品科学2026，Vol.47Issue(4)：79-87,9.DOI:10.7506/spkx1002-6630-20250902-009
马铃薯淀粉对荞麦非油炸方便面食用品质和体外消化特性的影响
Effect of Potato Starch on the Eating Quality and in Vitro Digestibility of Non-fried Buckwheat Instant Noodles
摘要
Abstract
To improve the eating quality of non-fried buckwheat instant noodles,different types of potato starch(acetylated and native potato starch)were used to partially replace buckwheat flour.By analyzing the texture properties,sensory characteristics,in vitro digestibility,and physicochemical properties of the product,the effects of the two types of starch on the quality of non-fried buckwheat instant noodles were investigated.The results showed that replacement of buckwheat flour with acetylated potato starch(1%,25%)or with native potato starch(5%,10%,15%)improved the texture properties,sensory quality,and microstructure of the product.According to X-ray diffraction patterns,starch-lipid complexes were formed in the samples.The optimal replacement levels of the two starches were different.Likewise,the resulting noodles differed with respect to estimated glycemic index(eGI)and crystallinity.For acetylated potato starch,the optimal replacement level was 2.5%.As its replacement level increased from 0%to 10%,the eGI decreased from 52.13 to 46.48,while the crystallinity increased from 5.45%to 9.74%.For native potato starch,the optimal replacement level was 15%;the eGI increased from 52.13 to 53.98,and the crystallinity from 5.45%to 6.27%.The findings of this study provide a reference for optimizing the formulation of non-fried buckwheat instant noodles.Replacing buckwheat flour with 2.5%acetylated potato starch improved product quality while reducing eGI,whereas replacing it with 15%native potato starch only improved product quality.关键词
荞麦非油炸方便面/马铃薯原淀粉/马铃薯醋酸酯改性淀粉/体外消化特性/食用品质Key words
non-fried buckwheat instant noodles/native potato starch/acetated potato starch/in vitro digestion characteristics/eating quality分类
轻工纺织引用本文复制引用
牛茵茵,杨士展,魏鹏飞,张剑,赵阳..马铃薯淀粉对荞麦非油炸方便面食用品质和体外消化特性的影响[J].食品科学,2026,47(4):79-87,9.基金项目
河南省科技攻关项目(232102111069) （232102111069）
河南省高等学校重点科研项目(25A550010) （25A550010）
河南省博士后科研资助项目(HN2022128) （HN2022128）
河南农业大学拔尖人才项目(30501304) （30501304）
