猕猴桃淀粉部分替代小麦粉对饼干品质属性和贮藏特性的影响

doi:10.7506/spkx1002-6630-20250613-091

食品科学 ›› 2025, Vol. 46 ›› Issue (24): 115-124.doi: 10.7506/spkx1002-6630-20250613-091

• 食品化学 • 上一篇

猕猴桃淀粉部分替代小麦粉对饼干品质属性和贮藏特性的影响

赵婧如，佘珍云，侯丹婷，廖芸琪，钟彩虹，李清峰，孙翔宇，马婷婷

（1.西北农林科技大学食品科学与工程学院，陕西杨凌 712100；2.中国科学院武汉植物园，湖北武汉 430074；3.西安市聚仙食品有限公司，陕西西安 710400；4.西北农林科技大学葡萄酒学院，陕西杨凌 712100）

发布日期:2025-12-26
基金资助:
陕西省重点研发计划“科学家＋工程师”项目（2023KXJ-171）

Effect of Partial Substitution of Wheat Flour with Kiwifruit Starch on the Quality and Storage Properties of Biscuits

ZHAO Jingru, SHE Zhenyun, HOU Danting, LIAO Yunqi, ZHONG Caihong, LI Qingfeng, SUN Xiangyu, MA Tingting

(1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China; 3. Xi’an Juxian Food Co., Ltd., Xi’an 710400, China; 4. College of Enology, Northwest A&F University, Yangling 712100, China)

Published:2025-12-26

摘要/Abstract

摘要： 本研究采用不同比例（15%、20%、25%，m/m）猕猴桃淀粉（kiwi starch，KS）替代小麦粉制作饼干，探究KS替代对混合粉、面团加工性能及饼干品质、消化特性与贮藏特性的影响。结果表明，KS替代显著提高了混合粉的持水性和持油性，使其更易糊化，同时增加了面团的黏弹性模量，但面筋网络的稳定性降低。随着KS替代比例增加，饼干的质量和厚度均显著降低。15%～20%的KS替代改善了饼干质地，使其更疏松、易咀嚼，更符合优质酥性饼干的标准。感官评价结果表明，20% KS替代的饼干总体可接受度评分最高（8.51），兼具血糖调控功能与良好感官接受度的双重优势。KS替代使饼干中抗性淀粉含量显著提升至41.75%～50.11%，同时其淀粉消化速率和预计血糖生成指数显著降低。其中，20%和25%的KS替代使饼干由高血糖生成指数（glycemic index，GI）降至中低GI。此外，KS替代后，饼干的油脂氧化速率和吸水率均显著降低，提高了饼干的贮藏稳定性。本研究可为水果源淀粉KS在低GI食品中的应用提供理论支持。

关键词: 猕猴桃淀粉；饼干；血糖生成指数；消化特性；贮藏特性

Abstract: This study investigated the effects of partially replacing wheat flour with kiwifruit starch (KS) at varying ratios (15%, 20%, and 25%; m/m) on the properties of mixed flours, dough processing performance, biscuit quality, digestibility, and storage properties. The results indicated that KS substitution significantly improved the water-holding and oil-holding capacities of mixed flours, facilitated starch gelatinization, and increased the viscoelastic modulus of doughs, but it reduced the stability of the gluten network. Both the mass and thickness of biscuits decreased significantly with increasing KS substitution. The product with 15% and 20% KS substitution showed improved texture and was more crumbly and easier to chew, which was more aligned with the standards for high-quality crispy biscuits. The biscuit with 20% KS substitution received the highest sensory score (8.51) for overall acceptability, having the dual advantages of blood glucose regulation and good sensory acceptability. KS substitution significantly increased the resistant starch content in biscuits to 41.75%–50.11% while significantly decreasing the starch digestion rate and estimated glycemic index (eGI). Notably, 20% and 25% KS substitution reduced the glycemic index (GI) from high to low-medium. Additionally, KS substitution significantly reduced the rates of lipid oxidation and water absorption and improved the storage stability. This study provides theoretical support for the application of fruit-derived starches such as KS in low GI foods.

Key words: kiwifruit starch; biscuits; glycemic index; digestive characteristics; storage properties

中图分类号:

TS213.2

赵婧如，佘珍云，侯丹婷，廖芸琪，钟彩虹，李清峰，孙翔宇，马婷婷. 猕猴桃淀粉部分替代小麦粉对饼干品质属性和贮藏特性的影响[J]. 食品科学, 2025, 46(24): 115-124.

ZHAO Jingru, SHE Zhenyun, HOU Danting, LIAO Yunqi, ZHONG Caihong, LI Qingfeng, SUN Xiangyu, MA Tingting. Effect of Partial Substitution of Wheat Flour with Kiwifruit Starch on the Quality and Storage Properties of Biscuits[J]. FOOD SCIENCE, 2025, 46(24): 115-124.

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猕猴桃淀粉部分替代小麦粉对饼干品质属性和贮藏特性的影响

Effect of Partial Substitution of Wheat Flour with Kiwifruit Starch on the Quality and Storage Properties of Biscuits

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