Jiang Hongrui, Hettiararchchy Navam S, Horax Ronny
1Institute of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China.
2Department of Food Science, Institute of Food Science and Engineering, University of Arkansas, 2650 N Young ave., Fayetteville, AR 72704 USA.
J Food Sci Technol. 2019 Jun;56(6):2855-2862. doi: 10.1007/s13197-019-03717-6. Epub 2019 May 6.
This study aimed to develop gluten-free protein-enriched corn snack chips and evaluate their physical properties and in vitro estimated glycemic index. Flours containing yellow corn and soybean flours, and soy protein isolate (in a proportion of 2.5:1.0:1.0 by weight respectively), cellulose gum, salt, and baking powder were homogeneously mixed followed by the addition of water and kneaded to form a dough. Response surface methodology was used to optimize baking powder levels (0-2.0%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) of the chips baked at 160 °C. Dough sheet thickness and baking time had significant effect on all the examined physical properties (water activity ranged from 0.15 to 0.71, hardness ranged from 377 to 2105 g, and browning index ranged from 38.4 to 60.7) ( < 0.05) except fracturability. However, all the variables had a significant quadratic effect on the fracturability (ranged from 1 to 23 peaks) of the chips ( < 0.01). The chips prepared from 1.2% baking powder, 1.2 mm dough sheet thickness, and baked for 9.0 min were considered the best and were significantly lower in the estimated GI value (48.8) ( < 0.05) when compared to non-soy corn chips (75.0). These baked protein-enriched corn chips developed could be considered as protein-rich and low glycemic index healthy snacks.
本研究旨在开发富含蛋白质的无麸质玉米休闲薯片，并评估其物理性质和体外估计血糖指数。将含有黄玉米粉、大豆粉和大豆分离蛋白（重量比分别为2.5:1.0:1.0）、纤维素胶、盐和泡打粉的面粉均匀混合，然后加水揉成面团。采用响应面法优化在160℃烘烤的薯片的泡打粉用量（0-2.0%）、面片厚度（0.7-1.7毫米）和烘烤时间（6-12分钟）。面片厚度和烘烤时间对所有检测的物理性质（水分活度范围为0.15至0.71，硬度范围为377至2105克，褐变指数范围为38.4至60.7）均有显著影响（<0.05），除了易碎性。然而，所有变量对薯片的易碎性（峰值范围为1至23）均有显著的二次效应（<0.01）。由1.2%泡打粉、1.2毫米面片厚度并烘烤9.0分钟制备的薯片被认为是最佳的，与非大豆玉米薯片（75.0）相比，其估计血糖生成指数值（48.8）显著更低（<0.05）。所开发的这些烘烤的富含蛋白质的玉米薯片可被视为富含蛋白质且血糖生成指数低的健康休闲食品。
