生物解离大豆膳食纤维对饼干质构及消化特性的影响

doi:10.7506/spkx1002-6630-20180116-214

食品科学 ›› 2019, Vol. 40 ›› Issue (2): 18-24.doi: 10.7506/spkx1002-6630-20180116-214

生物解离大豆膳食纤维对饼干质构及消化特性的影响

钟明明，齐宝坤，孙禹凡，曾琪，李红，朱建宇，胡淼，王欢，李杨*

（东北农业大学食品学院，黑龙江?哈尔滨 150030）

出版日期:2019-01-25 发布日期:2019-01-22
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0401402）；霍英东教育基金项目（151032）

Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits

ZHONG Mingming, QI Baokun, SUN Yufan, ZENG Qi, LI Hong, ZHU Jianyu, HU Miao, WANG Huan, LI Yang*

(School of Food Science, Northeast Agricultural University, Harbin 150030, China)

Online:2019-01-25 Published:2019-01-22

摘要/Abstract

摘要： 测定生物解离大豆膳食纤维理化及功能特性，研究其对面粉粉质特性及面团质构特性的影响，并明晰其对饼干质构特性及消化特性的改善作用。结果表明，生物解离大豆膳食纤维纯度为81.34%，可溶性膳食纤维占比50.83%，理化及功能特性相比于豆渣膳食纤维均有所提高。当生物解离大豆膳食纤维在面粉中添加量为30%时，面粉粉质特性及面团质构特性最佳，此添加量制作饼干质构特性高于市售纤维饼干，且消化速率也明显低于另外2?种饼干，快速消化淀粉质量分数相比于市售纤维饼干及普通饼干分别降低17.14%、42.57%，慢速消化淀粉质量分数分别提高24.93%、110.27%，抗性淀粉质量分数分别提高0.85%、21.57%，且血糖指数仅为45.99，已处于低糖食物水平范畴。因此生物解离大豆膳食纤维具有良好的理化性质及功能特性，可作为一种新型大豆膳食纤维来源在烘焙品中进行应用。

关键词: 生物解离大豆膳食纤维, 饼干, 粉质特性, 质构特性, 体外模拟消化

Abstract: This paper focuses on the physicochemical and functional properties of soybean dietary fiber from enzyme-assisted aqueous extraction processing (EAEP) and on its effect on the farinograph properties of wheat flour and the texture of dough as well as its effect in improving the texture and digestibility of biscuits. The results showed that the purity of the dietary fiber was 81.34%, and that the content of soluble dietary fiber accounted for about 50.83% of the total dietary fiber. The farinograph properties of wheat flour and the textural properties of dough were the best when added with the dietary fiber at 30%. The textural properties of the resulting biscuits were better than those of commercial high-fiber biscuits. Additionally, the digestion rate was significantly lower than that of commercial high-fiber biscuits and ordinary biscuits, accompanied by a decrease in rapidly digestible starch content by 17.14% and 42.57% and an increase in slowly digestible starch content by 24.93% and 110.27% as well as in resistant starch content by 0.85% and 21.57%, respectively, and the glycemic index was only 45.99, a value for low-sugar foods. Therefore, the dietary fiber had good physicochemical and functional properties, indicating its great potential in the baked food industry as a new resource of soybean dietary fiber.

Key words: soybean dietary fiber from enzyme-assisted aqueous extraction processing, biscuits, farinograph properties, texture properties, in vitro digestibility

中图分类号:

TS214.2

钟明明，齐宝坤，孙禹凡，曾琪，李红，朱建宇，胡淼，王欢，李杨. 生物解离大豆膳食纤维对饼干质构及消化特性的影响[J]. 食品科学, 2019, 40(2): 18-24.

ZHONG Mingming, QI Baokun, SUN Yufan, ZENG Qi, LI Hong, ZHU Jianyu, HU Miao, WANG Huan, LI Yang. Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits[J]. FOOD SCIENCE, 2019, 40(2): 18-24.

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生物解离大豆膳食纤维对饼干质构及消化特性的影响

Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits

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