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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
                  • DOAJ
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                  • 北大核心期刊
                  • 中國核心學術期刊RCCSE
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                  • 中國精品科技期刊
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                  • 中國科技核心期刊CSTPCD
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                  中國精品科技期刊2020
                  陳丹,王月慧,朱玥,等. 殼寡糖對面團、酥性餅干品質及抗氧化性的影響[J]. 食品工業科技,2023,44(18):84?90. doi: 10.13386/j.issn1002-0306.2022110208.
                  引用本文: 陳丹,王月慧,朱玥,等. 殼寡糖對面團、酥性餅干品質及抗氧化性的影響[J]. 食品工業科技,2023,44(18):84?90. doi: 10.13386/j.issn1002-0306.2022110208.
                  CHEN Dan, WANG Yuehui, ZHU Yue, et al. Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits[J]. Science and Technology of Food Industry, 2023, 44(18): 84?90. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110208.
                  Citation: CHEN Dan, WANG Yuehui, ZHU Yue, et al. Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits[J]. Science and Technology of Food Industry, 2023, 44(18): 84?90. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110208.

                  殼寡糖對面團、酥性餅干品質及抗氧化性的影響

                  Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits

                  • 摘要: 本研究探究了不同比例殼寡糖(0~2.0%,wt%)對低筋小麥粉粉質特性、面團流變特性、酥性餅干品質及其在儲藏期(35 ℃,28 d)中抗氧化性的影響,旨在評估殼寡糖在面團及其制品的潛在應用。結果顯示:隨著殼寡糖添加量增加,面團的形成時間、穩定時間延長、吸水率降低、弱化度減小,筋力減弱,黏彈性降低;當殼寡糖添加量為1.5%時,餅干硬度和咀嚼性最低 , 分別為9422.80、2816.95 gf,口感更酥脆。但隨著殼寡糖添加量的增加,餅干色澤逐漸加深;當添加量為1.0%時,餅干的質構特性與添加量為1.5%的餅干差異不顯著(P>0.05),且色澤金黃,感官評分最高。綜合考慮消費者整體可接受度,選擇1.0%殼寡糖為最適添加量。經過儲藏(35 ℃,28 d)實驗后,添加殼寡糖的酥性餅干酸價、過氧化值和丙二醛(TBA)要顯著低于空白組(P<0.05)。研究表明,殼寡糖的添加可以改善面團及餅干品質,并延緩儲藏期餅干的氧化酸敗,可用于小麥制品的品質改良。

                     

                    Abstract: In this work, the different proportions (0~2.0%, wt%) of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie, and the variations of flour properties, dough rheological properties, crisp cookie quality and antioxidation during storage (35 ℃, 28 d) were also investiated to evaluate the potential application of chito-oligosaccharides in flour food. Results showed that the addition of chito-oligosaccharide extended the formation time and stability time of dough but reduced the water absorption, weakening degree, gluten strength and viscoelasticity. Moreover, from the texture measurement, the crisp cookies containing 1.5% chito-oligosaccharide diplayed the lowest hardness (9422.80 gf) and chewability (2816.95 gf), which was accordance to the result of crisp taste test. However, color of the samples was gradually deepened with the increasing chito-oligosaccharide. In the sensory experiment, when the addition amount was 1.0%, the texture characteristics of cookies were not significantly different from those with 1.5% (P>0.05), and the color was golden with the highest sensory score. Therefore, the cooky with 1.0% chito-oligosaccharide showed the overall higher acceptability of consumers than that of others. Remarkably, the acid value, peroxide value and malondialdehyde (TBA) of the cookies with chito-oligosaccharide were lower than those of control group (P<0.05) after the storage (35 ℃, 28 d) experiment. These results indicated that the addition of chito-oligosaccharide could effectively promote the quality of cooky and delay the oxidation rout of cookies during the storage period, it could be used for quality improvement of wheat products.

                     

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