苦荞馒头抗氧化品质、体外消化特性及感官评价的研究

doi:10.7506/spkx1002-6630-201411009

食品科学

苦荞馒头抗氧化品质、体外消化特性及感官评价的研究

许芳溢，李五霞，吕曼曼，马雨洁，王敏

西北农林科技大学食品科学与工程学院，陕西杨凌 712100

出版日期:2014-06-15 发布日期:2014-07-03

Functional Quality, in vitro Starch Digestibility and Sensory Evaluation of Tartary Buckwheat Steamed Bread

XU Fang-yi, LI Wu-xia, LÜ Man-man, MA Yu-jie, WANG Min

College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China

Online:2014-06-15 Published:2014-07-03

摘要/Abstract

摘要：

研究比较不同梯度苦荞粉添加量(4%、8%和12%)的苦荞馒头和小麦馒头之间功能品质、体外消化特性以及感官评价的差异，确定苦荞适宜的添加比例。结果表明：苦荞馒头的黄酮、多酚、抗性淀粉含量和抗氧化能力均显著高于小麦馒头，苦荞馒头的血糖生成指数（estimated glycemic index，EGI）明显低于小麦馒头，并且随着苦荞粉添加量的增加，样品表现出抗氧化活性增强、EGI值下降的趋势。然而，苦荞粉添加比例的增大会降低消费者对产品的接受程度。综合考虑馒头的营养价值和感官品质，适宜的苦荞粉添加量为8%。

关键词: 苦荞, 馒头, 抗氧化品质, 体外消化特性, 感官评价

Abstract:

The quality attributes of tartary buckwheat flour (TBF) steamed bread at different levels of substitution of
TBF for wheat flour (4%, 8% and 12%) including functional activity, in vitro starch digestibility and sensory evaluation
were evaluated in comparison with the pure wheat one. The results indicated that the contents of flavonoids, polyphenols
and resistant starch, as well as the antioxidant capacity of TBF steamed bread exhibited significantly superior to the pure
wheat counterpart. Meanwhile, the estimated glycemic index (EGI) in TBF steamed bread were obviously lower than that
in the control. Furthermore, with increasing addition of TBF, the antioxidant activity in the samples gradually increased,
whereas the opposite trend was noted for EGI. However, higher percentage of TBF in products caused decreased consumer
acceptability. The optimal level of replacement of wheat flour by TBF was 8% when considering its sensory acceptability
and nutritional quality.

Key words: tartary buckwheat, steamed bread, functional activity, in vitro starch digestibility, sensory evaluation

许芳溢，李五霞，吕曼曼，马雨洁，王敏. 苦荞馒头抗氧化品质、体外消化特性及感官评价的研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201411009.

XU Fang-yi, LI Wu-xia, Lü Man-man, MA Yu-jie, WANG Min. Functional Quality, in vitro Starch Digestibility and Sensory Evaluation of Tartary Buckwheat Steamed Bread[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201411009.

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苦荞馒头抗氧化品质、体外消化特性及感官评价的研究

Functional Quality, in vitro Starch Digestibility and Sensory Evaluation of Tartary Buckwheat Steamed Bread

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