以不同添加量甘薯叶粉面包为研究对象,通过面包基本指标的测定以及感官评定研究甘薯叶粉对面包品质的影响,并通过体外实验来分析甘薯叶粉对面包的抗氧化和体外消化特性的影响.结果表明,与对照面包相比,甘薯叶面包的比容下降、水分含量增加、色泽变暗.添加量为0.5％和1％时,面包的质构特性无显著差异,感官评价总分高于对照面包.且随着甘薯叶粉添加量的增加,面包的总酚含量(0.67-3.10 mg GAE/g)、DPPH自由基清除能力(24.15％～67.47％)和抗性淀粉相对含量(6.48％～27.47％)显著增大.综上,添加甘薯叶粉,可以提高面包的抗氧化性及抗消化性,研究结果为甘薯叶在面包类焙烤食品中的应用提供了参考依据.
To investigate the effect of sweet potato leaf(SPL)powder on the quality of bread,this study measured the basic indexes and sensory evaluation of bread with different additive amounts of SPL powder,and the effect of SPL powder on the antioxidant and in vitro digestive properties of bread was analyzed by in vitro experiments.Results showed that the specific volume of SPL bread decreased,the moisture content increased,and the color became darker compared with the control bread.There was no significant difference in the tex-tural properties of the bread with 0.5％and 1％SPL powder,and the total sensory evaluation score was higher than that of the control bread.The total phenolic content(0.67-3.10 mg GAE/g),DPPH radical scavenging ability(24.15％-67.47％),and the relative content of resistant starch(6.48％-27.47％)of the bread increased significantly with the increase of SPL powder.In conclusion,the addition of SPL powder can improve the antioxidant and anti-digestive properties of bread,which provides a reference for the application of SPL in bread-based baked foods.
董晓琳;马丽苹;边雪洁;焦昆鹏;杨浩昆;王澄源
河南科技大学食品与生物工程学院,河南洛阳,471023
甘薯叶粉;面包;质构;抗氧化;淀粉消化
sweet potato leaf powder;bread;texture;antioxidant;starch digestion
《食品与发酵工业》 2024 (001)
196-203 / 8
河南省科技攻关项目(182102110043);河南省高等学校重点科研计划项目(16A550002)
10.13995/j.cnki.11-1802/ts.033380
评论