【摘要】 为了开发高营养无麸质荞麦食品,以食物营养质量指数(Index of Nutrition Quality,INQ)和蛋白质体外消化率为指标,采用正交试验法对荞麦粉进行营养复配优化。高INQ粉配方为72%荞麦粉、6%大豆分离蛋白(Soy Protein Isalate, SPI)、黄豆粉12%及芝麻粉10%,测得此配方下复配粉的INQ为1.47,体外消化率为91.00%;高消化粉配方为荞麦粉77%、SPI 4%、黄豆粉6%及芝麻粉13%,测得此配方下复配粉的INQ为1.23,体外消化率为95.66%。2种粉的理化特性测定结果显示:高INQ粉拥有最低的回生值和最高的水溶性指数,水溶性最好,且容易形成稳定的糊状物。对荞麦粉及复配粉粥的测定结果表明,高INQ粉粥的冲调稳定性最高,复水性较好,结块率最低,适合粥类产品的开发。更多还原

【Abstract】 The nutritional quality index(INQ) and the in vitro digestibility of proteins were used as indicators to optimize the nutritional composition of buckwheat flour for the development of high-nutrition gluten-free buckwheat foods. The formulas of high INQ flour included buckwheat flour 72 %, SPI 6 %, soy flour 12 % and sesame flour 10 %. In this condition, INQ and in vitro digestibility of the compound flour were 1.47 and 91.00%, respectively; The formulas of high digestion flour were: buckwheat flour 77 %, SPI 4 %, soybean flour 6 %, and sesame flour 13 %. In this condition, INQ and in vitro digestibility of the compound flour were 1.23 and 95.66 % respectively.In addition, the physicochemical properties of the two flours showed that high INQ flour had the lowest setback value and the highest WSI, indicating that it was easy to form a stable paste and had the best water solubility, which was conducive to the development of porridge products. The measurement results of buckwheat flour and compound flour porridge showed that high INQ flour porridge had the highest preparation stability, better rehydration, and the lowest agglomeration ratio, which was most suitable for the development of porridge products.更多还原