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投稿时间：2022-07-14
投稿时间：2022-07-14
中文摘要: 该文研究油脂含量对油莎豆粉的凝胶特性、糊化特性及对油莎豆面条的质构品质、蒸煮品质和色泽的影响，并结合感官评分，得到制作油莎豆面条的最佳油脂含量。结果表明：油脂含量为0%时，油莎豆粉的凝胶硬度、弹性和黏聚性为最高值，表明较少的油脂会提高油莎豆面条硬度和弹性等品质；糊化特性结果得出油脂含量为0%的油莎豆粉中淀粉结构更为完整，回生程度较好，抗剪切能力强。随着油脂含量的减少，面条的蒸煮品质、质构品质等均发生明显变化。随着油脂含量增加，吸水率呈下降的趋势，在油脂含量为0%时最高。油莎豆面条的硬度、黏聚性等呈现上升趋势。结合蒸煮品质和感官评分，综合考虑各项指标，油脂含量为0%～5%时的油莎豆面条品质最优。
Abstract:The study investigated the effect of oil content on the gelation properties and pasting properties of tiger nut powder，as well as its impact on the texture，cooking quality，and color of tiger nut noodles.By combining sensory evaluation，the optimal oil content for making tiger nut noodles was determined.The results showed that when the oil content was 0%，the gel hardness，elasticity，and cohesiveness of the tiger nut powder were the highest，indicating that a lower oil content would improve the hardness，elasticity，and other qualities of the noodles.The pasting properties revealed that the starch structure in the tiger nut powder with 0% oil content was more intact，with better reconstitution and stronger shear resistance.As the oil content decreased，significant changes occurred in the cooking quality and texture of the noodles.As the oil content increased，the water absorption rate showed a trend of decreased，reaching its highest point at an oil content of 0%.The hardness and cohesiveness of the tiger nut noodles showed an increasing trend.Considering the cooking quality and sensory evaluation，the optimal quality of tiger nut noodles was achieved when the oil content ranged from 0% to 5%.
keywords: tiger nut oil content noodle texture quality cooking quality
文章编号：202320009 中图分类号： 文献标志码：
基金项目:吉林省油莎豆产业发展重大科技专项课题（20200502003NC）
| 作者 | 单位 |
| 寇晓涵1，2，孟悦2，孙洪蕊2，刘香英2，杨志强2，康立宁2，王志兵1* | 1.长春工业大学 化学与生命科学学院，吉林 长春 130012；2.吉林省农业科学院 农产品加工研究所，吉林 长春 130033 |
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