紫薯全粉添加量对混粉面团特性及面包营养消化特性影响

Effects of Whole Purple Sweet Potato Flour Addition on the Characteristics of Mixed Flour Dough and Digestive Properties of Bread

摘要:

在探讨紫薯全粉添加量对紫薯全粉-面粉混粉面团特性影响规律的基础上，比较不同紫薯全粉添加量下紫薯面包中淀粉消化特性、花色苷生物可及率及其抗氧化活性。结果表明，添加紫薯全粉降低了混粉吸水率、缩短了面团形成时间、弱化了面团稳定性，但延缓了面团老化；随着紫薯全粉添加量升高，紫薯面包淀粉中抗性淀粉含量上升、血糖生成指数下降、抗氧化活性升高、总花色苷与花色苷单体生物可及率下降，紫薯全粉添加量50%时，紫薯面包淀粉中抗性淀粉含量达39.60%、血糖生成指数为71.86、总还原能力达13.24 mg Vc/g、总花色苷生物可及率仅2.64%。检测出10种花色苷单体，飞燕草素-3,5-双葡萄糖苷生物可及率最高，其次为芍药素3-O-酰基糖苷单体，矢车菊素3-O-酰基糖苷单体最低。添加紫薯全粉可延长面包货架期、延缓淀粉消化、提升其抗氧化活性，满足了消费者对于营养健康主食产品需求。

Abstract:

On the basis of exploring the influence of addition of whole purple potato flour on the dough characteristics of whole purple potato flour-wheat flour mixed dough, the starch digestion characteristics, bioaccessibility of anthocyanosides and antioxidant activities of purple potato breads with different addition amounts of whole purple potato flour were compared. The results showed that the addition of purple sweet potato flour reduced the water absorption of mixed flour, shortened dough formation time, reduced dough’s stability, but delayed dough aging. With an increase in the addition amount of purple sweet potato flour, the resistant starch (RS) content in the starch of purple sweet potato bread increased, the glycemic index decreased, the antioxidant activity increased, and the bioavailability of total anthocyanins and anthocyanin monomers decreased. When the addition amount of purple sweet potato flour was 50%, the RS content in purple sweet potato bread’s starch was 39.60%, the glycemic index was 71.86, the total reducing capacity was 13.24 mg Vc/g, and the total anthocyanin bioavailability was only 2.64%. Ten anthocyanin monomers were detected. The bioaccessibility of delphinidin-3,5-diglucoside was the highest, followed by paeoniflorin 3-O-acyl glycoside monomer, with cyanidin 3-O-acyl glycoside monomer having the lowest bioaccessibility. The addition of whole purple sweet potato flour can prolong the shelf life of bread, delay starch digestion, improve its antioxidant activity, which meet consumers' demand for nutritious and healthy staple food products.