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莲蓬膳食纤维的高温改性及其理化和应用特性研究 预览 被引量:3

Modification of dietary fiber from lotus seedpod using high-temperature:physicochemical property and application research
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摘要 采用响应面法优化莲蓬不溶性膳食纤维(LIDF)的高温改性工艺,分析改性对其理化和应用特性的影响。以可溶性膳食纤维(SDF)含量为指标,优化LIDF高温改性的最佳工艺参数为:料液比1:6.75(g/mL)、处理温度115℃、处理时间40min,在此条件下改性所得产品中SDF含量达4.33%。通过理化分析和扫描电镜观察发现,改性后膳食纤维的溶胀率、持水性和胆酸钠吸附能力显著增强(P〈0.05),持油力明显降低(P〈0.05),并呈现为剥落分散片层状。LIDF的添加仅显著影响挂面的硬度和凝聚力(P〈0.05),而对酥性饼干的硬度和酥性均无显著影响(P〉0.05)。LIDF经改性后,在挂面中添加量由3%增加至5%以及在饼干中添加量由6%增加至8%均未显著改变产品的质构特征(P〉0.05)。LIDF添加能增强产品的苦味、涩味和回味-B,而改性能减弱其对产品滋味的影响。高温改性能有效改善LIDF在挂面和酥性饼干中的应用品质。 High- temperature modification of insoluble dietary fiber from lotus seedpod (LIDF) was optimized by response surface methodology. Effects of modification on the physicochemical properties and application of LIDF were analyzed. The content of soluble dietary fiber(SDF) was used as the evaluation index for technology optimization.The optimized technological parameters were as follows:ratio of material to liquid 1:6.75 (g/mL), processing temperature 115 ℃, and processing time 40 min. Under this condition, the modified LIDF contains 4.33% SDF. Physicochemical analysis confirmed that high temperature modification could significantly enhance the swelling rate, eater binding capacity and adsorption capacity on sodium cholate of LIDF(p 〈 0.05 ) , but the oil-holding capacity were obviously decreased(p 〈 0.05 ).In addition, the mierostructure of LIDF was changed to be peeled layers.The addition of LIDF could significantly improve the hardness and cohesion of noodles (p 〈 0.05 ), but showed insignificant effect on the hardness and brittleness of biscuit (p 〉 0.05 ). Adding 3% -5% modified LIDF in noodles,or 6% -8% in biscuit did not significantly change the texture of products(p 〉 0.05 ).The adding of LIDF could enhance the bitterness, astringency, and aftertaste-B of product, but the modification was on the contrary.The results indicated that high-temperature modification could increase the application value of LIDF as nutrient supplement in noodle and biscuit.
作者 孙杰 韩苗苗 龚超 王宏勋 侯温甫 易阳 SUN Jie1 ,HAN Miao-miao1 ,GONG Chao1 ,WANG Hong-xun1,2 ,HOU Wen-fu1,2 ,YI Yang1,2( 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China ; 2.Hubei Engineering Research Center for Fresh Food, Wuhan 430023, China)
出处 《食品工业科技》 CAS CSCD 北大核心 2017年第2期141-145,共5页 Science and Technology of Food Industry
基金 湖北省重点新产品新工艺研究开发项目(YJN0136).
关键词 莲蓬 膳食纤维 高温改性 挂面 饼干 lotus seedpod dietary fiber high-temperature modification noodle biscuit
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