不同食养功能性成分对饼干营养属性、食味品质以及消化特性的影响

doi:10.7506/spkx1002-6630-20250617-123

食品科学 ›› 2025, Vol. 46 ›› Issue (23): 127-138.doi: 10.7506/spkx1002-6630-20250617-123

• 食品化学 • 上一篇

不同食养功能性成分对饼干营养属性、食味品质以及消化特性的影响

姚赛，温海超，陈奕锟，吕旺，徐立荣，王海荣，钟凤

（1.青岛大学营养与健康研究院，山东青岛 266021；2.青岛大学合作发展处，山东青岛 266021）

发布日期:2025-12-26
基金资助:
中国营养学会-飞鹤人体成分营养与健康研究基金项目（CNS-Feihe2020A36)；青岛市财政专项-老年食品研发及产业化项目（DC1900013624）；国家自然科学基金青年科学基金项目（32202083）；山东省自然科学基金项目（ZR2024QC124）；青岛大学大学生创新创业基金项目（X2024110650355）

Effects of Different Dietary Functional Ingredients on the Nutritional Properties, Sensory Quality and Digestive Characteristics of Biscuits

YAO Sai, WEN Haichao, CHEN Yikun, LÜ Wang, XU Lirong, WANG Hairong, ZHONG Feng

(1. Institute of Nutrition & Health, Qingdao University, Qingdao 266021, China; 2. Cooperative Development Division, Qingdao University, Qingdao 266021, China)

Published:2025-12-26

摘要/Abstract

摘要： 将白花蛇舌草、陈皮、浒苔和茉莉4 种食养功能性组分融入曲奇饼干，解析其对饼干营养属性、食味品质以及消化特性的影响。结果显示，白花蛇舌草增强面筋致密性，赋予饼干更高硬度（（1 250.86±94.03）g）与咀嚼性（（0.79±0.12）mJ），浒苔、茉莉饼干硬度则显著低于白花蛇舌草组（P＜0.05）。营养方面，茉莉饼干多酚（（19.78±0.04）mg/g）、黄酮（（43.01±0.76）mg/g）含量及1,1-二苯基-2-三硝基苯肼自由基清除能力（（34.29±1.14）μmol/g）、2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力（（39.83±0.06）μmol/g）均显著高于市售组与原味组（P＜0.05）；消化特性上，市售饼干快消化淀粉含量最高，预估血糖生成指数（expected glycemic index，eGI）值达86.60±3.31，而茉莉饼干快消化淀粉质量分数最低，为（0.26±0.25）%，eGI值亦最低，为75.46±0.82。风味与感官表现上，白花蛇舌草饼干在滋味与口感、香味和组织状态方面具有明显优势。挥发性成分分析表明，醇类、酯类及萜烯类是塑造饼干风味的核心物质，烷烃类化合物风味贡献较小；其中陈皮饼干高含量的D-柠檬烯奠定其特征柑橘香，浒苔饼干的二氯乙酸癸酯赋予其独特风味。茉莉饼干则因芳香物质富集，花香与奶香融合度高，甜味感知更柔和。综上所述，食养功能性成分的加入可平衡饼干感官特性与加工适应性，实现“食养”与“适口”的有机统一，为消费者提供多元化健康选择。

关键词: 白花蛇舌草；饼干；营养品质；风味；气相色谱-质谱法

Abstract: This study investigated the effects of incorporating four dietary functional ingredients, Hedyotis Diffusae Herba (HDH), Citri Reticulatae Pericarpium (CRP), Ulva prolifera‌, and jasmine, into biscuit on its nutritional properties, sensory quality, and digestive characteristics. The results showed that HDH enhanced gluten compactness, conferring biscuit higher hardness (1 250.86 ± 94.03) g and chewiness (0.79 ± 0.12) mJ, and the hardness of biscuit incorporated with U. prolifera or jasmine was significantly lower than that of biscuit incorporated with HDH (P < 0.05). In terms of nutritional properties, jasmine-incorporated biscuit exhibited significantly higher levels of polyphenols, (19.78 ± 0.04) mg/g, and flavonoids, (43.01 ± 0.76) mg/g, as well as greater 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, (34.29 ± 1.14) μmol/g, and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical cation scavenging activity, (39.83 ± 0.06) μmol/g, compared with commercial and control biscuits (P < 0.05). Regarding digestive properties, commercial biscuit showed the highest content of rapidly digestible starch, resulting in an expected glycemic index (eGI) value of 86.60 ± 3.31, whereas jasmine-incorporated biscuit exhibited the lowest content of rapidly digestible starch, (0.26 ± 0.25)%, and consequently the lowest eGI value of 75.46 ± 0.82. In terms of flavor and sensory characteristics, HDH-incorporated biscuit had distinct advantages in taste, texture, aroma, and structure. Analysis of volatile components indicated that alcohols, esters, and terpenes were the core flavor substances of biscuit, with hydrocarbons contributing less to the flavor profile. The high content of D-limonene in CRP-added biscuit contributed to its characteristic citrus-like aroma, while the presence of decyl acetate in U. prolifera‌-incorporated biscuit conferred it a unique flavor. Jasmine-incorporated biscuit, enriched with aroma substances, exhibited a good balance of floral and milky aromas, with a milder sweetness. In conclusion, the incorporation of dietary functional ingredients can balance the sensory characteristics and processing adaptability of biscuit, achieving an organic unity of “nourishment” and “palatability”, providing consumers with diverse healthy options.

Key words: Hedyotis Diffusae Herba; biscuit; nutritional quality; flavor; gas chromatography-mass spectrometry

中图分类号:

TS213.2

姚赛，温海超，陈奕锟，吕旺，徐立荣，王海荣，钟凤. 不同食养功能性成分对饼干营养属性、食味品质以及消化特性的影响[J]. 食品科学, 2025, 46(23): 127-138.

YAO Sai, WEN Haichao, CHEN Yikun, LÜ Wang, XU Lirong, WANG Hairong, ZHONG Feng. Effects of Different Dietary Functional Ingredients on the Nutritional Properties, Sensory Quality and Digestive Characteristics of Biscuits[J]. FOOD SCIENCE, 2025, 46(23): 127-138.

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不同食养功能性成分对饼干营养属性、食味品质以及消化特性的影响

Effects of Different Dietary Functional Ingredients on the Nutritional Properties, Sensory Quality and Digestive Characteristics of Biscuits

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