豆渣膳食纤维对酥性饼干特性的影响

将豆渣中酶法提取的可溶性膳食纤维(豆渣SDF)、不溶性膳食纤维(豆渣IDF)以及商业菊粉,分别添加到酥性饼干中,研究其对饼干的物理化学特性和感官品质的影响。结果表明:添加豆渣IDF的饼干持水性和硬度较高,添加豆渣SDF和菊粉的饼干松密度值和过氧化值较低,且两者的松密度值没有较大差异,而添加豆渣IDF的饼干与之相反,添加4%豆渣SDF的饼干感官评定结果最优,且总膳食纤维、水分和脂肪含量较空白高,而蛋白质和灰分含量没有明显变化。

Effect of soybean dregs dietary fiber on properties of crisp biscuit

Soybean dregs soluble dietary fiber(soybean dregs SDF) extracted from bean dregs by enzymatic treatment,soybean dregs insoluble dietary fiber(soybean dregs IDF) isolated from bean dregs and commercial inulin were added into crisp biscuits respectively,and the effects of physical and chemical properties and sensory qualities of crisp biscuit by additives were researched.The experimental results indicated that water binding capacity and hardness of biscuits were higher by adding soybean dregs IDF.The lower bulk density and peroxide values of biscuits were found with adding soybean dregs SDF and inulin,and for bulk density,no significant differences were between two additives,in contrast of adding soybean dregs IDF.Sensory evaluation results revealed that the sample containing 4% soybean dregs SDF that scored highest among all samples,and the total dietary fiber,moisture and fat contents of biscuit were higher than the reference sample,but no significant differences were observed for the protein and ash contents.