藜麦石头饼的工艺及消化特性

研究藜麦粉、酵母、棕榈油的添加量对藜麦石头饼感官品质的影响并对其消化特性进行初步的探讨。通过单因素实验和响应面法优化出藜麦石头饼的最优配方,并根据Eylnst的方法研究最优配方藜麦石头饼的淀粉消化特性。结果表明:藜麦石头饼的最优配方是藜麦添加量为14%,酵母添加量为1%,棕榈油的添加量为17%,此时的感官评价得分为83.95,藜麦石头饼的口感最佳。测定其淀粉总含量为38.08 g/100 g,其中快消化淀粉(RDS)占19.25%,较对照组石头饼降低了40.6%,慢消化淀粉(SDS)占18.52%,抗性淀粉(RS)占62.23%,较对照组石头饼分别升高了41.2%和14.3%。通过淀粉水解率的一级动力学拟合方程预测藜麦石头饼的血糖生成指数(GI)为69.95,低于对照石头饼,属于中等血糖生成指数食品。

Processing and Digestive Characteristics of Quinoa Stone Cake

The effects of quinoa flour, yeast and palm oil on the sensory quality of quinoa stone cake were studied and its digestive characteristics were discussed. The optimal formula of quinoa stone cake was optimized by single factor test and response surface method, and the starch digestion characteristics of the optimal formula of quinoa stone cake were studied according to Eylnst method. The results showed that the optimal formula of quinoa stone cake was 14% quinoa, 1% yeast, and 17% palm oil. Quinoa stone cake tastes best, which sensory evaluation is 83.95. The total starch content was determined to be 38.08 g /100g, of which Rapidly digestible starch (RDS) accounted for 19.25%, which was 40.6% lower than the control stone cake. Slowly digestible starch (SDS) accounted for 18.52%, and Resistant starch (RS) accounted for 62.23%, which were 41.2% and 14.3% higher than the control stone cake. The first-order kinetic fitting equation of starch hydrolysis rate was used to predict the glycemic index (GI) of quinoa stone cake was 69.95, which was lower than that of the control stone cake, which was a medium glycemic index food.