抹竹和抹茶对戚风蛋糕pGI值和油脂典型化学危害物含量的影响

Effects of Matzhu and Matcha on Chiffon Cake pGI Values and Typical Chemical Hazards Content of oil and fat

摘要:

以戚风蛋糕为研究对象，通过体外模拟消化模型研究抹竹和抹茶的添加对蛋糕中淀粉的水解指数（Hydrolysis Index，HI）和预测血糖指数（Prediction of Glycemic Index，pGI）值的影响，通过GC-MS研究抹竹和抹茶的添加对蛋糕中的典型油脂化学危害物：氯丙醇酯（Monochloropropanediol Esters, MCPDEs）、缩水甘油酯（Glycidyl Esters, GEs）和反式脂肪酸（Trans-fatty Acids，TFAS）的影响。结果表明：蛋糕中淀粉的HI和pGI值均随抹竹和抹茶替代比的增加而降低，当二者替代比为5%时，蛋糕的HI分别降低11.02%和8.77%，pGI值分别降低4.57%和3.63%，当替代比增加到10%时，添加抹竹和抹茶的HI分别降低21.89%和11.41%，pGI值分别降低9.08%和%和4.73%，这说明抹竹和抹茶的添加对戚风蛋糕的HI和pGI值都有一定的抑制作用，但抹竹的效果明显高于抹茶，蛋糕中也未检出MCPDEs、GEs和TFAs，并且添加抹竹和抹茶还能提高其抗氧化活性，这说明抹茶和抹竹的添加不仅增加了蛋糕中膳食纤维的含量，降低了HI 和pGI值，并且不促生热加工油脂伴生化学危害物MCPDEs、GEs和TFAs，还可以提高其抗氧化活性，也为开发低pGI值并且安全的抹竹戚风蛋糕提供了理论基础。

Abstract:

The chiffon cake as the research object, the effects of matzhu and matcha additions on starch hydrolysis index (HI) , pGI values as well chemical hazards: MCPDEs, GEs and TFAs in the cake were studied by compared through in vitro simulated digestion model, and the contents of MCPDEs, GEs and TFAs by GC-MS. The results showed that: the HI and pGI values of starch in chiffon cake decreased with the increase of the substitution ratio of matzhu and matcha. When the substitution ratio of matzhu and matcha was 5%, the HI values of matzhu and matcha decreased by 11.02% and 8.77%, and the pGI values decreased by 4.57% and 3.63%, respectively. When the substitution ratio of matzhu and matcha was increased to 10%, the HI values decreased by 21.89% and 11.41%, and the pGI values decreased by 9.08% and 4.73%, respectively. Which indicated that the addition of Matcha and Matcha had certain inhibitory effects on the HI and pGI of chiffon cake, but the inhibitory effect of matzhu was significantly higher than that of matcha. In addition, the addition of matzhu and matcha in chiffon cake did not promote the production of chemical hazards of oil and fat, which indicating that the addition of matzhu and matcha not only increased the content of dietary fiber, but also reduced the HI and pGI values, did not produce MCPDEs, GEs and TFAs and improved its antioxidant activity of the chiffon cake. This research provides a theoretical basis for developing low pGI and safe matzhu chiffon cake. It also provides a theoretical basis for developing low pGI and safe matzhu chiffon cake.