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核农学报  2015 

紫薯全粉添加量对甘薯淀粉物化特性及粉条性质的影响

DOI: 10.11869/j.issn.100-8551.2015.03.0484, PP. 484-492

Keywords: 紫薯全粉,甘薯淀粉,理化特性,粉条品质

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Abstract:

在粉条中添加紫薯全粉以提高其营养价值对于改善居民膳食营养、丰富淀粉制品种类具有重要意义。采用AOAC相关方法、扫描电子显微镜、差式热量扫描、膨胀势、溶解度、回生速率等评估紫薯全粉添加量(0%、5%、8%、10%、12%、15%)对甘薯淀粉物化特性的影响,并对紫薯粉条的质构及烹煮性质等进行了测定。随着紫薯全粉添加量的增加,甘薯淀粉膨胀势、溶解度、回生特性和a*值显著提高,凝胶强度、黏度和亮度显著降低,热特性发生显著改变。甘薯粉条的亮度、质构性质、烹煮性质都随紫薯全粉添加量的增加而显著降低(p<0.05)。紫薯全粉添加量对甘薯淀粉物化特性及粉条性质影响显著,且在紫薯全粉添加量为12%时甘薯粉条品质较好。本研究为甘薯营养粉条的研究与开发提供基础数据。

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