葛根和薏苡仁发酵液的添加对面条质地和体外消化率的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-03 DOI:10.1016/j.foodchem.2025.146609

Yan Yuan, Xia Chen, Shuqi Xing, Laping He, Cuiqin Li, Xiao Wang

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引用次数: 0

摘要

葛根和薏苡仁是一种未被充分利用的资源，具有丰富的营养成分和药用双重功能。为解决精制面条的健康问题，研究了葛根和薏苡仁发酵液（AFSPC）作为水替代品的潜力。经afspc改性的面条质地得到改善，抗性淀粉增加47.19% %，快速消化淀粉减少30.30% %。淀粉消化率降低43.34 %，血糖指数降低22.62 %。结构分析显示，22-32 %的AFSPC效果最佳，而较高的浓度（42 %）会损害完整性。这些发现突出了AFSPC在开发更健康面条方面的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of addition of Agrocybe aegerita fermentation solution of Pueraria lobata and Coix lachryma-jobi L. seed on noodle texture quality and in vitro digestibility

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Effect of addition of Agrocybe aegerita fermentation solution of Pueraria lobata and Coix lachryma-jobi L. seed on noodle texture quality and in vitro digestibility

Pueraria lobata and Coix lachryma-jobi L. seed are underutilized resources with nutrient-rich properties and dual functionality as food and medicinal ingredients. To address health concerns of refined noodles, the potential of Agrocybe aegerita-fermented solution of Pueraria lobata and germinated Coix lachryma-jobi L. seed (AFSPC) as a water substitute was investigated. AFSPC-modified noodles demonstrated improved texture, with a 47.19 % increase in resistant starch and 30.30 % reduction in rapidly digestible starch. Starch digestibility decreased by 43.34 %, accompanied by a 22.62 % lower glycemic index. Structural analyses revealed optimal effects at 22–32 % AFSPC, while higher concentrations (42 %) impaired integrity. These findings highlight AFSPC's potential in developing healthier noodles.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.