蒸煮方式对怀山药与普通山药食用品质、预测血糖指数和体外消化性的影响
作者:
作者单位:

(1.河南牧业经济学院食品与生物工程学院 郑州 450000;2.华中农业大学食品科学技术学院 武汉 430000)

作者简介:

邹建(1981—),男,博士,教授

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基金项目:

河南省科技攻关计划项目(202102110284,212102110342)


The Effect of Cooking Methods on the Edible Quality, Predicted Glycemic Index and in Vitro Digestibility of Chinese Yams and Normal Yams
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Affiliation:

(1.School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000;2.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000)

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    摘要:

    以怀山药(产地:河南焦作)和普通山药(产地:河南周口)为研究对象,采用不同蒸煮方式研究山药不同部位、不同老化时间条件下食用品质、体外消化性和预测血糖指数的影响。结果表明:不同蒸煮方式对山药硬度、黏性、弹性、咀嚼性、L*、a*、b*值的影响不同。在同样熟化方式下,不同老化时间对怀山药不同部位的品质影响不大,而对普通山药不同部位的品质影响较大。综合感官分析表明,怀山药在同一熟化方式下感官评分均高于普通山药,热水蒸熟方式是两种山药感官评分最佳的熟化方式,在此方式下山药老化1 h时的感官评分最高。怀山药生粉的预测血糖指数(preGI)显著低于普通山药生粉,在最佳熟化方式下怀山药preGI值低于普通山药。最佳熟化方式下怀山药抗性淀粉(RS)和抗性淀粉+慢消化淀粉(RS+SDS)含量高于普通山药。研究结果反映山药主要烹饪方式与食用品质的联系,可指导消费者根据个人偏好选择烹饪方式。

    Abstract:

    With Chinese yams (Jiaozuo, Henan) and normal yams (Zhoukou, Henan) as the research object, different cooking methods (steaming or boiling) are performed to investigate the effects on the edible quality, in vitro digestibility and predicted glycemic index (preGI) of different parts of yam rhizome and different retrogradation time. The results show that the different cooking methods had obvious impact on the hardness, viscosity, elasticity, chewability, L*, a*, b* of Chinese yams / normal yams. Under the same cooking method, different retrogradation time had little effect on the quality of different parts of Chinese yams, but had a great effect on the quality of different parts of normal yams. From the perspective of sensory analysis, the sensory score of Chinese yams was higher than that of normal yams under same cooking method, and the sensory score was the highest for two yams under hot water steaming and retrogradation for 1 h. The preGI value of unprocessed Chinese yam was significantly lower than that of unprocessed normal yam. Besides, the preGI value of Chinese yams was lower than that of normal yams under hot water steaming. Under the best sensory evaluation condition of steaming in hot water, the content of RS and RS+SDS of Chinese yams was higher than that of normal yams. The study can be expected to establish the relationship between the main cooking method and the food edible quality, which could guide consumers to choose appropriate cooking method with different preferences.

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邹建,许美娟,李斌.蒸煮方式对怀山药与普通山药食用品质、预测血糖指数和体外消化性的影响[J].中国食品学报,2022,22(3):200-211

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  • 收稿日期:2021-03-05
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  • 在线发布日期: 2022-04-13
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