青稞全谷营养型挂面与市售挂面的营养组分及理化特性研究
Nutrient components and physicochemical properties of barley whole-grain nutritive noodles and commercial noodles
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摘要: 以青稞全粉为原料(未添加小麦面粉)制备青稞全谷营养型挂面(QN),并与市售小麦挂面(WN)和市售青稞挂面(QN-1、QN-2和QN-3)的营养组分和理化特性进行对比研究。结果表明:与市售挂面相比,QN的蛋白质和膳食纤维含量均较高,营养品质明显提升。与WN相比,QN-2、QN-3和QN的蒸煮损失率分别升高了74.97%、48.04%和65.77%,吸水率分别增加了2.19%、23.61%和7.34%;QN的峰值黏度、衰减值和回生值均增加,热糊稳定性降低,不适合长时间加工;QN的ΔH显著降低,其淀粉更易糊化,这与QN淀粉有序结构降低有关;QN的内部结构疏松,口感较差。与QN-2和QN-3相比,QN的面筋网络密度较大,结构较均匀致密,能更好保持在蒸煮过程中的硬度和弹性。5种挂面的体外淀粉消化率大小依次为WN(77.50%)>QN-1(72.81%)>QN-2(72.66%)>QN-3(63.88%)>QN(54.57%),即QN具有较低的淀粉消化率,更适合高血糖人群食用。Abstract: Using whole barley flour as raw material (without adding wheat flour), barley whole-grain nutritive noodles (QN) was prepared, and the nutrient components and physicochemical properties of QN were compared with those of commercial wheat noodles (WN) and commercial barley noodles (QN-1, QN-2 and QN-3). The results showed that compared with commercial noodles, QN had significantly higher protein and dietary fiber content, and nutritional quality was significantly improved. Compared with WN,the cooking loss of QN-2, QN-3 and QN increased by 74.97%, 48.04% and 65.77%, and the water absorption increased by 2.19%,23.61% and 7.34%; The peak viscosity, attenuation value and recovery value of QN increased, and the hot paste stability decreased, therefore, QN was not suitable for long time processing; ΔH of QN decreased significantly, and starch was more gelatinized,which was related to the decrease in the ordered structure of QN starch; QN had loose internal structure and poor taste. Compared with QN-2 and QN-3, the gluten network density of QN was larger, the structure was more uniform and dense. QN could maintain the hardness and elasticity of noodles in the cooking process. Starch digestibility in vitro of 5 kinds of noodles was WN(77.50%)>QN-1(72.81%)>QN-2(72.66%)>QN-3(63.88%)>QN(54.57%). QN had lower starch digestibility and was more suitable for people with high blood sugar.
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