阿洛酮糖与传统代糖对黑全麦面包色泽、风味及GI值的调控差异研究OA

This study established a multi-dimensional evaluation system—integrating color difference analysis,electronic sensory technology,and nutritional evaluation—to provide a novel paradigm for the comprehensive quality assessment of functional baked foods.Using this framework,the effects of varying levels of D-psicose(0%,2%,4%,8%,12%,and 16%)on the crust color,flavor profile,and glycemic index(GI)of whole black wheat bread were investigated.Sucrose,sorbitol,and erythritol served as comparative controls.Crust color was quantitatively analyzed via the CIELab color space system,while flavor characteristics were elucidated through sensory evaluation,electronic tongue taste response,and gas chromatography-ion mobility spectrometry(GC-IMS),coupled with principal component analysis(PCA).Additionally,simulated digestion was employed to determine GI values.The results indicated that the 8%D-psicose formulation achieved an optimal balance across bread color,texture,and flavor,effectively replicating the sensory quality of traditional bread in a sugar-free matrix.This study clarified the synergistic mechanism and optimal addition range of D-psicose in whole black wheat bread,provided scientific basis and technical routes for developing low-GI baked foods with favorable sensory properties and health benefits,and demonstrated significant practical value for advancing the application of natural sugar substitutes in healthy staple foods.