安虹,赵祯博,孟旭,刘延奇,闫溢哲

• 1:郑州轻工业大学食品与生物工程学院
• 2:郑州轻工业大学中原食品实验室

摘要(Abstract)：

文章旨在研究添加苹果酸脱支淀粉酯对饼干品质及其消化特性的影响。结果表明，当添加量较低时，有利于饼干形状的稳定，硬度、内聚性降低，使得饼干的口感更加酥松细腻；当添加量较高时，反而不利于饼干形状的稳定。随着添加量的增加，饼干颜色逐渐变白，在一定程度上会阻碍饼干的褐变反应，降低饼干的特殊风味。苹果酸脱支淀粉酯的添加能够增加饼干中抗性淀粉的含量，从而使得饼干的消化性、估计血糖生成指数(eGI)降低。随着添加量的增加，饼干的感官评分逐渐下降。当添加量为2.5%和5%时，饼干的感官评分与普通饼干相近，但继续增加添加量感官评分大幅度降低。因此，在保证饼干感官品质的前提下，结合质构、消化性及eGI值，苹果酸脱支淀粉酯的最佳添加量为5%。

关键词(KeyWords)： 苹果酸脱支淀粉酯;饼干;体外消化性;eGI

Abstract:

Keywords:

基金项目(Foundation): 河南省科技攻关计划项目(202102110302)

作者(Author): 安虹,赵祯博,孟旭,刘延奇,闫溢哲

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