低eGI首蓿豆面面条配方优化及体外消化特性研究

打开文本图片集

关键词：苜蓿豆面面条；蒸煮特性；质构特性；血糖生成指数中图分类号： S551+ .7；TS 213. 2+4 文献标志码：A 文章编号：1671-4652（2025）02-0098-12

ABSTRACT：To improvethequalityand digestion characteristics of wheat noodles，the efectsof diferent dosagesof chickpea/wheat flour ratio，alfalfa flour，konjac glucomannan，andgluten flouron the cookingcharacteristics，texture characteristics，and sensory qualityof noodles were studied.Optimization of noodle formula using response surface methodology：Based on 100g of mixed flour （chickpea flour and wheat flour），the mass ratio of chickpea/wheat flour was 15：85 ， and the addition amounts of alfalfa flour， konjac glucomannan （KGM），and gluten flour were 6.4% ， 1.2% ，and 5.2% ，respectively. The developed alfalfa bean noodle had a breakage rate of 2.12% and a steaming loss rate of 1.63% ， respectively； The hardness，chewiness，and tensile strength of the noodles increased by 17.14% ， 64.69% and 105.6% respectively compared to regular wheat noodles.In vitro digestion experiments showed that the starch hydrolysis rateof alfalfa soybean noodles was significantly lower than that of ordinary wheat noodles，with hydrolysis index（HI） 41.62± 0.53 and expected glycemic index （eGI） 48.33±0.34 . Adding alfalfa and chickpea flour appropriately to wheat noodles can significantly improve their cooking characteristics and reduce the eGI.

KEY WORDS：alfalfa bean noodle；cooking characteristics；texture characteristics； expected glycemic index

面条作为我国传统主食之一，因其食用方便、价格低廉、易于贮存等特点，深受广大消费者的喜爱。（剩余16242字）