Liu Yanting, Shen Wangyang, Jin Weiping, Li Fang, Chen Xuan, Jia Xiwu, Cai Hongyan
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023;China.
Food Chem X. 2024 May 19;22:101493. doi: 10.1016/j.fochx.2024.101493. eCollection 2024 Jun 30.
In this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food. The results showed that adding PSPF increased total dietary fiber and anthocyanin content whereas decreased amylose content of the composite flours. Additionally, the composite flours exhibited lower thermodynamic parameters and displayed darker, redder, and bluer colors. There were no noticeable changes in the functional group structure of the composite flours. The addition of PSPF decreased the crystallinity and water-holding capacity of the composite flours, whereas increased the average particle size and iodine blue value. PSPF increased the pasting temperature of the flours whereas decreased the breakdown and setback values. Overall, the addition of PSPF significantly affects the nutrition, color and physicochemical properties of the composite flours.
在本研究中，对不同比例的紫薯粉（PSPF）和米粉进行了物理化学特性研究，以提高营养价值并丰富米类主食的种类。结果表明，添加PSPF可增加复合面粉的总膳食纤维和花青素含量，同时降低直链淀粉含量。此外，复合面粉表现出较低的热力学参数，并呈现出更暗、更红和更蓝的颜色。复合面粉的官能团结构没有明显变化。添加PSPF降低了复合面粉的结晶度和持水能力，而增加了平均粒径和碘蓝值。PSPF提高了面粉的糊化温度，而降低了破损值和回生值。总体而言，添加PSPF显著影响复合面粉的营养、颜色和物理化学性质。
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