关键词: 莲原花青素, 面包品质, 淀粉消化特性, 抗氧化活性

Abstract: The effects of lotus seedpod procyanidins (LSPC) on the baking quality, antioxidant activity and starch digestibility of bread were investigated in this study. The results showed that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread fortified with 0.25%, 0.50%, 1.00% and 2.00% of LSPC was significantly increased as compared with control bread (P < 0.05), and the antioxidant activity was positively correlated with the amount of LSPC added to bread. The amount of glucose produced after 180 min digestion of starch from bread fortified with 2.00% of LSPC significantly declined as compared with control and other addition levels (P < 0.05). The baking quality of bread was affected by LSPC, as manifested by significantly increased hardness (P < 0.05) and significantly decreased specific volume of bread fortified with LSPC at 1.00% and 2.00% relative to control bread (P < 0.05). In addition, the color and odors of bread fortified with LSPC were significantly different from those of control bread (P < 0.05). LSPC fortification of bread may be considered as a way to supply dietary antioxidant and postpone the digestion of starch in vivo, which provides experimental support for the use of LSPC in staple food.

Key words: lotus seedpod procyanidins, bread quality, starch digestibility, antioxidant activity