Liu Mingzhu, Yan Kai, Yu Shan, Tan Fuyao, Hu Wenkang, Dai Ziru, Tie Huaimao, Zeng Xuefeng
School of Liquor and Food Engineering, College of Life Science, Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550000, China.
Liupanshui Normal University, Liupanshui 553004, China.
Food Chem X. 2024 Nov 17;24:102014. doi: 10.1016/j.fochx.2024.102014. eCollection 2024 Dec 30.
pomace (RRP) is a high dietary fiber byproduct that is underutilized. This study investigated the effects of fermented pomace (FRRP) on noodle cooking characteristics, texture, structure, digestion, and fermentation. The results showed that soluble dietary fiber, active components (polysaccharides, triterpenoids and dietary flavonoids), and the total cellulase (Filter paper enzymes, Carboxymethyl cellulase), β-glucosidase and laccase activity were significantly increased in FRRP ( < 0.05). FRRP improved the cooking and sensory properties of noodles and inhibited starch hydrolysis during digestion. The resistant starch content in noodles with 15 % FRRP increased by 12.63 %, and the predicted glycemic index decreased by 9.34 %. Moreover, the intestinal microbiota structure was significantly improved, promoting the growth of beneficial bacteria such as and . This study contributed to the high-value and environmentally friendly utilization of RRP and provided new insights into the development of efficient noodles.
果渣（RRP）是一种未得到充分利用的高膳食纤维副产品。本研究调查了发酵果渣（FRRP）对面条烹饪特性、质地、结构、消化和发酵的影响。结果表明，FRRP中可溶性膳食纤维、活性成分（多糖、三萜类化合物和膳食黄酮）以及总纤维素酶（滤纸酶、羧甲基纤维素酶）、β-葡萄糖苷酶和漆酶活性显著增加（P<0.05）。FRRP改善了面条的烹饪和感官特性，并在消化过程中抑制淀粉水解。含有15%FRRP的面条中抗性淀粉含量增加了12.63%，预测血糖指数降低了9.34%。此外，肠道微生物群结构得到显著改善，促进了诸如双歧杆菌属和嗜酸乳杆菌等有益细菌的生长。本研究有助于RRP的高值化和环境友好型利用，并为高效面条的开发提供了新的见解。
