马铃薯膳食纤维物化特性分析及其对马铃薯热干面品质的影响

以马铃薯为原料，对膳食纤维进行提取制备，考察马铃薯膳食纤维的物化特性，并测定不同马铃薯膳食纤维添加量对马铃薯热干面品质的影响。结果表明，马铃薯膳食纤维中不溶性膳食纤维占48.74%；马铃薯膳食纤维的持水性为11.23?g/g，持油性为1.76?g/g，吸水膨胀性为6.65?mL/g，葡萄糖吸附能力为0.87?mmol/g，胆固醇吸附能力为2.04?mg/g；膳食纤维在一定程度上改善了马铃薯热干面的品质：随着膳食纤维添加量的增加，热干面的吸水率、蒸煮损失率呈不规律变化趋势；其剪切力及拉伸力整体上呈逐渐减小的变化趋势；膳食纤维能延缓面条中淀粉的分解，且增加面条中蛋白质的消化率。综上所述，膳食纤维的建议添加量为5%～12%。

Physicochemical Properties of Potato Dietary Fiber and Its Influence on the Quality of Hot Dry Noodles Made from Potato Starch

This study investigated the physicochemical characteristics of potato dietary fiber, and it also examined the influence of adding different amounts of potato dietary fiber on the quality of hot dry noodles made from potato starch. The results showed that the content of insoluble dietary fiber in potato dietary fiber was 48.74%. Water-holding capacity of potato dietary fiber was 11.23 g/g, oil-holding capacity was 1.76 g/g and water swelling was 6.65 mL/g. Glucose adsorption capacity was 0.87 mmol/g and cholesterol adsorption capacity was 2.04 mg/g. Addition of potato dietary fiber improved the quality of hot dry noodles. Water absorption capacity and cooking loss rate of hot dry noodles changed irregularly with increasing addition of dietary fiber. However, shear force and tensile strength gradually decreased. Dietary fiber could delay the decomposition of starch while increasing the digestibility of proteins in noodles. In conclusion, addition of 5%–12% dietary fiber is recommended.