中老年人马铃薯复合米粉的研制及消化性研究

通过不同比例配比优选出最佳的马铃薯与大米的比例,添加不同量的大豆、绿豆、小米,测定其黏度值,并结合感官评分筛选出各单因素的添加量,再采用混料设计确定马铃薯复合米粉的最佳配方,结合中老年人生理特征对制备的马铃薯复配米粉进行体外模拟消化试验。结果表明:马铃薯复配米粉的最佳配方为黄豆12.31%,绿豆20.84%,小米24.36%,马铃薯14.88%,大米27.61%,淀粉消化率为82.48%,符合中老年人对营养的基本需求。

Research on the development and digestibility of potato compound rice flour for the middle-aged and elderly

The best proportion of potato and rice was obtained by different proportion ratio. Thereafter, different amounts of soybean, mung bean and millet were added to determine their viscosity value, and the addition amount of each single factor was screened by combining with sensory score. The optimal formula of potato compound rice flour was determined by mixing design, and in vitro simulated digestion experiments were carried out on the potato compound rice flour prepared by combining the physiological characteristics of middle-aged and elderly. The results showed that the best formula of potato with rice flour consisted of 12.31% soybean, 20.84% mung bean, 24.36% millet, 14.88% potato, and 27.61% rice. The starch digestibility is 82.48%, meeting the basic nutritional needs of the elderly.