豌豆皮膳食纤维在面条中应用特性的研究

打开文本图片集

DOI：10.3969/j.issn.1000-9973.2025.05.031

中图分类号：TS201.23 文献标志码：A 文章编号：1000-9973（2025）05-0213-04

Study on Application Characteristics of Pea Hull Dietary Fiber in Noodles

ZHANG Zhen-duo，LI Da-peng

（College of Food Science and Engineering， Shandong Agricultural University， Taian 27lOl8，China） Abstract： Peas are rich in dietary fiber，mineral components and vitamins. During the processing，a large number of by-products are produced，and these by-products are utilized in a single way. The large amount of dietary fiber in pea hull has various bioactive effects， such as reducing human blood sugar，blood lipids and improving intestinal health. In this study，with pea hullas the research material，the color，water holding capacity，oil holding capacity and sweling force of pea hull dietary fiber with different particle sizes are analyzed firstly，and then the efects of different addition amount of pea hull dietary fiber on the cooking time，hardness， tensile properties，TPA properties and protein secondary structure of noodles are studied. The results show that there are differences in the color，water holding capacity，oil holding capacity and sweling force of pea hull dietary fiber with different particle sizes. Compared with the noodles added with 0% pea hull dietary fiber，the hardness and tensile properties of the noodles added with pea hull dietary fiber increase， giving the noodles unique mouthfeel and taste.

ey words： pea hull；dietary fiber；noodles；processing technology

豌豆，学名为Pisumsatiuum，是一种豆科植物，也是人类食用的重要农作物之一，起源于西亚，然后传播到欧洲和其他地区[1-2]。（剩余8010字）