期刊论文

Liao, L.

中文

中国食品学报

1009-7848

2022

22

5

169-179

10.16429/j.1009-7848.2022.05.019

湖南省自然科学基金青年科学基金项目（2019JJ50262）； 湖南省教育厅科学研究优秀青年项目（18B125）； 湖南省重点领域研发计划项目（2019NK2131）；

本校为第一且通讯机构

为研究湿热处理对甘薯粉条食用品质的改善作用,在前期研究基础上,以甘薯粉条断条率(BR)、最大拉伸阻力(RTE)及消化性能【快消化淀粉(RDS)、慢消化淀粉(SDS)、抗性淀粉(RS)含量】为品质评价指标,利用单因素实验和响应面法中的Box-Behnken试验设计模型优化甘薯淀粉的湿热处理条件。结果表明:淀粉含水量和湿热处理时间对甘薯粉条品质的影响极显著(P

In order to further study the effect of heat moisture treatment on the edible quality of sweet potato vermicelli, on the basis of previous research, the breakage rate (BR), resistance to extension (RTE) and digestibility of vermicelli [rapid digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS)] content were used as the quality evaluation indicators of vermicelli. The single factor test and the Box-Behnken test design model in the response surface method were used to optimize the heat moisture treatment conditions o...