Xiao Jing, Li Yinxia, Niu Li, Chen Ronghui, Tang Jiayu, Tong Zongbo, Xiao Chunxia
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
College of Chemistry and Pharmacy, Northwest A&F University, Yangling 712100, China.
Foods. 2023 Aug 5;12(15):2964. doi: 10.3390/foods12152964.
The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran dietary fiber flour (F-DF). Results showed that proso millet flour is less absorbent and stable than the control group. Adding proso millet flour and F-DF reduced the elasticity of the dough and increased its hardness, but had no significant effect on viscosity, cohesion, and resilience. The microstructure analysis exhibited an unformed continuous network formation in proso millet dough. Analyses suggested that proso millet flour combined with the fermented dietary fiber group had significantly higher total phenol content (0.46 GAE mg/g), DPPH• scavenging activity (66.84%), and ABTS•+ scavenging activity (87.01%) than did the other group. In addition, F-DF led to a significant reduction in the predicted released glucose contents of reformulated cakes. In summary, cakes prepared with the involvement of whole proso millet flour and F-DF exhibited less adverse sensory impact and possessed the potential to decrease postprandial blood glucose levels resulting purely from cake consumption.
对功能性食品日益增长的需求促使食品行业生产富含纤维的产品。在本研究中，对添加了发酵黍米麸皮膳食纤维粉（F-DF）的全黍米面团和蛋糕的流变学、微观结构、物理化学和功能特性进行了研究。结果表明，黍米粉的吸水性和稳定性低于对照组。添加黍米粉和F-DF降低了面团的弹性，增加了其硬度，但对粘度、内聚力和弹性恢复率没有显著影响。微观结构分析显示黍米面团中形成了未成型的连续网络结构。分析表明，与其他组相比，黍米粉与发酵膳食纤维组的总酚含量（0.46 GAE mg/g）、DPPH•清除活性（66.84%）和ABTS•+清除活性（87.01%）显著更高。此外，F-DF导致重新配方蛋糕的预测葡萄糖释放量显著降低。总之，用全黍米粉和F-DF制作的蛋糕对感官的不良影响较小，并且具有降低单纯因食用蛋糕导致的餐后血糖水平的潜力。
