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当前位置: 首页 > 文章 > 辅料添加对挤压复配米外观结构、蒸煮食用品质及体外血糖生成指数的影响 食品科学 2018 (11) 60-68
Position: Home > Articles > Effect of Different Additives on Visual Appearance, Microstructure, Cooking and Eating Quality and in Vitro Glycemic Index of Extruded Artificial Rice FOOD SCIENCE 2018 (11) 60-68

辅料添加对挤压复配米外观结构、蒸煮食用品质及体外血糖生成指数的影响

作  者：
王娴;周显青;胡宏海;张泓
单  位：
河南工业大学粮油食品学院;中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室
关键词：
菊粉;燕麦麸;大豆多糖;复配米;血糖生成指数
摘  要：
本研究通过在原料粉中加入有降血糖功能的菊粉、大豆多糖及燕麦麸等辅料来制备复配米,探讨3种辅料添加对复配米的食用品质及体外消化率的影响。结果表明:菊粉可增加复配米的亮度,但当菊粉添加量大于5%时其蒸煮损失率明显增大。大豆多糖和燕麦麸会降低复配米的亮度,但对其蒸煮损失率影响不显著。质构特性分析发现复配米硬度均随辅料添加量的增加而降低,菊粉可显著降低复配米的黏性,3种辅料均对弹性和内聚性影响不大。3种辅料添加均使其感官评分降低,其中燕麦麸对感官品质的影响最小。电子鼻检测结果发现,各辅料添加量低于25%时,复配米气味变化不显著,但当辅料添加量为50%时,复配米气味差异显著。扫描电子显微镜结果表明,菊粉会使复配米结构变得疏松有孔隙,而大豆多糖和燕麦麸仅在高添加量时使复配米结构出现孔隙。体外消化测定结果表明,燕麦麸和菊粉添加量在50%,大豆多糖添加量大于35%时,所制备的复配米属于低血糖生成指数食物。由此可见,不同辅料对复配米食用品质及血糖生成指数影响不同,要根据不同需求选择合适的辅料添加。
译  名：
Effect of Different Additives on Visual Appearance, Microstructure, Cooking and Eating Quality and in Vitro Glycemic Index of Extruded Artificial Rice
作  者：
WANG Xian;ZHOU Xianqing;HU Honghai;ZHANG Hong;School of Food Science and Technology, Henan University of Technology;Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences;
关键词：
inulin;;oat bran;;soybean polysaccharides;;extruded artificial rice;;glycemic index
摘  要：
This study investigated the influence of supplementary materials with hypoglycemic effect such as inulin, oat bran and soybean polysaccharides on the eating quality and glycemic index of extruded artificial rice. The results showed that inulin could increase the brightness of extruded artificial rice; however, the cooking loss rate was markedly increased when it was added at more than 5%. Soybean polysaccharides and oat bran could reduce the brightness of extruded artificial rice, but had no significant effect on the cooking loss rate. We found that the hardness decreased with increasing addition of supplementary materials, and inulin could significantly reduce the stickiness of artificial rice. All three supplementary materials had little impact on the springiness and cohesiveness, while they decreased the sensory quality of extruded artificial rice, with oat bran having the least effect. Electronic nose results showed that there was a significant change in the odor of extruded artificial rice when the supplementary materials were added at 50% rather than at lower than 25%. According to scanning electron microscopy analysis, the addition of inulin loosened the microstructure of the artificial rice leading to the formation of tiny voids, while tiny voids were observed only at the high addition level for soybean polysaccharides and oat bran. In vitro digestion experiments indicated that low glycemic index was obtained by adding oat bran or inulin at 50% and soybean polysaccharides at more than 35%. In conclusion, different additives have different effects on the eating quality and glycemic index of extruded artificial rice, and the appropriate additive should be chosen according to the demand.

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