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投稿时间：2016-05-17
投稿时间：2016-05-17
中文摘要: 将紫马铃薯全粉和小麦粉分别按质量比 0 ∶ 100、30 ∶ 70、40 ∶ 60、50 ∶ 50、70 ∶ 30、100 ∶ 0 进行混合，对其化学组分、 颜色、功能特性和热特性进行了分析测定。结果表明：紫马铃薯全粉-小麦粉混粉的营养价值高于纯小麦粉；当紫马铃薯 全粉和小麦粉的质量比为 30 ∶ 70 时，各项颜色指标的变化最为显著。另外，混粉的功能特性和热特性均随着紫马铃薯全 粉含量的增加呈现趋势性变化。
Abstract:Purple potato powder and wheat flour were mixed according to the mass percentage of 0 ∶ 100， 30 ∶ 70， 40 ∶ 60， 50 ∶ 50， 70 ∶ 30 and 100 ∶ 0. The chemical compositions， color indices， functional properties and thermal properties of purple potato powder and wheat flour blends were investigated. Results showed that the nu－ trients of mixed flour were higher than wheat flour. When the mass ratio of purple potato powder to wheat flour was 30 ∶ 70， there was a significant change in color indices. In addition， with the increasing contents of purple potato granules， a regular trend was observed in functional properties and thermal properties of mixed flour.
文章编号：201703004 中图分类号： 文献标志码：A
基金项目:上海市农业科技成果转化项目（沪农科转字（2016）第 3-2号）
| Author Name | Affiliation |
| QIU Gan， XU Xin， DENG Yun* | School of Agriculture and Biology， Shanghai Jiao Tong University， Shanghai 200240， China |
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