食品科学2026，Vol.47Issue(11)：69-77,9.DOI:10.7506/spkx1002-6630-20260101-002
NaHCO3对非油炸全麦方便面品质及体外消化特性的影响
Effect of NaHCO3 on the Quality and in Vitro Digestion Characteristics of Non-fried Whole Wheat Instant Noodles
摘要
Abstract
To improve the eating quality of whole wheat non-fried instant noodles,this study examined the effects of different levels of NaHCO3 addition(0％,0.1％,0.2％,0.3％,0.4％,and 0.5％)on their quality and in vitro digestion characteristics by measurement of rehydration properties,texture analysis,scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FTIR),in vitro digestion simulation,and sensory evaluation.The results indicated that the appropriate addition of NaHCO3 effectively enhanced the foam resistance,texture characteristics,sensory quality and microstructure of the product.Upon the addition of 0.2％NaHCO3,the lowest estimated glycemic index(eGI)of 62.68,and the lowest proportion of random coil(17.23±0.36)％were observed.The proportion of β-sheet in the secondary structure of proteins generally increased,and the proportions of α-helix and β-turn decreased accordingly,indicating improved structural order of proteins.Excessive addition of NaHCO3 resulted in a decline in the water-holding capacity,microstructural compactness,digestive resistance of starch,and order of protein secondary structure in the noodles.Considering all quality indicators,the optimal addition level of NaHCO3 in non-fried whole wheat instant noodles is 0.2％.关键词
NaHCO3/非油炸全麦方便面/体外消化特性/食用品质Key words
NaHCO3/non-fried whole wheat instant noodles/in vitro digestibility/eating quality分类
轻工纺织引用本文复制引用
胡俊菡,尚芮仙,周朋辉,韩浩然,张剑,赵阳..NaHCO3对非油炸全麦方便面品质及体外消化特性的影响[J].食品科学,2026,47(11):69-77,9.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）
