南瓜粉对其营养强化挂面品质的影响

Effects of Pumpkin Powder in Flour on Quality of Dried Noodles

摘要:

用南瓜粉取代部分小麦粉，提高挂面中膳食纤维、β-胡萝卜素等营养组分的含量并评价南瓜粉挂面的蒸煮特性、质构、色度以及感官品质. 随着南瓜粉取代量的增加，挂面的最佳蒸煮时间、干物质损失率与面汤浊度都随之增加，干物质吸水率降低，蒸煮后的挂面硬度增加、黏度和拉伸力降低；亮度逐渐降低，黄蓝值变化显著- R 2=0 97- , 红绿值肉眼并不能明显觉察到；当南瓜粉取代量为4%时，挂面的色泽、适口性、食味接受度较好，面汤较澄清，呈现淡淡的南瓜味，南瓜粉挂面 ω -膳食纤维-比纯小麦粉加工产品提高约0 8%, β-胡萝卜素达到0 321 mg/100 g.

Abstract:

The objective of this study was to increase the nutrient content of dried noodles by adding pumpkin powder and determine the effects of pumpkin powder on the cooking characteristics, texture properties, color, and sensory quality of noodles. The optimum cooking time, cooking loss, and thickness of noodle soup increased and the water absorption decreased with the increasing pumpkin powder addition. Meanwhile, the hardness of the cooked noodles increased while their tensile strength and stickiness decreased. The color of dried noodles became darker and b * values significantly increased - R 2=0 97-. In summary, noodles with 4% pumpkin powder were the most favorable in appearance, taste, texture, and acceptability among the four samples. The dietary fiber content was 0 8% higher than that of normal noodles and the β-carotene content increased to 0 321 mg/100 g.