紫淮山粉对馒头品质及抗氧化活性的影响

目的：研究紫淮山全粉在中式面点中的应用。方法：以紫淮山全粉不同比例替代小麦粉制作馒头，通过测定馒头的比容、径高比、色差、质构、老化程度、含水量、营养成分和感官评定等指标，分别考察紫淮山全粉的添加量对馒头品质的影响，同时通过测定DPPH自由基清除能力探讨添加淮山全粉的馒头的抗氧化能力。结果：随着紫淮山全粉添加量的增加，馒头的比容、径高比和脂肪呈下降趋势，色差和蛋白质呈增加趋势，含水量呈先上升后下降的趋势；添加紫淮山全粉也有助于延缓馒头的老化程度；另一方面，DPPH自由基清除能力随着紫淮山全粉的添加量的增加呈上升趋势。结论：添加紫淮山全粉对于馒头的品质有一定的改善作用，并增加了紫淮山馒头的抗氧化性。

Effects of purple yam powder on the quality and antioxidant activity of steamed bread

Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied.Methods:The effect of different amount of purple yam powder on the texture and quality of steamed bread were investigated by measuring the specific volume, diameter-to-height ratio, color difference, texture, aging degree, moisture content, nutrient content and sensory evaluation. Moreover, the antioxidant capacity of steamed bread with purple yam powder was studied by measuring DPPH radical scavenging capacity.Results:The specific volume, diameter-to-height ratio and fat of steamed bread decrease, the color difference and protein increase, and the moisture content increased first and then decreased with the increasing amount of purple yam powder. Meanwhile, the addition of purple yam powder could help to delay the aging degree of steamed bread. On the other hand, the ability of DPPH radical scavenging rate for steamed bread showed an upward trend with the increase amount of purple yam powder.Conclusion:The addition of purple yam powder could improve the quality and the antioxidant activity of steamed bread. The research results could provide a scientific reference for improving the comprehensive utilization of purple yam powder and developing new functional steamed bread.