Wu Di, Xu Tongtong, Sun Yue, Ge Fei, Wang Yang, Cheng Weiwei, Liu Jun, Yang Peiqiang, Tang Xiaozhi
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Food Res Int. 2025 Oct;217:116818. doi: 10.1016/j.foodres.2025.116818. Epub 2025 Jun 9.
Highland barley (HB) sugar-crisp cookies were prepared by blending three types of extruded modified HB flours (EHBF) at varying ratios (5/10/15 %) after formula optimization on sucrose replacing (SR). The effects of SR and EHBF blending on the quality of whole HB products were evaluated. The results showed that isomaltulose could not only decrease glucose content during in vitro digestion, improve texture properties, but also effectively mask the eggy smell of cookies. The diameter of most EHBF-cookies was smaller than that of the HB cookies except for the cookies blending 15 % EHBF processed under the heat-dominated (HD), which could be attributed related to water absorption capacity and particle size of flours. The increased cookies hardness of blending of HD EHBF was due to its highest fiber content and high gelatinization degree. The decreased hardness of cookies after blending of EHBF under shear-dominated (SD) was related to increased soluble dietary fiber and aggregation of starch and protein. The color of cookies was all darkened after blending. Although the presence of isomaltulose interfered the crystalline analysis, original A-type, enhanced V-type, and interesting V crystalline structure were observed, which was connected with cookies qualities. All cookies were categorized as low GI foods, blending EHBF generally increased cookies digestibility yet. The sensory acceptance test demonstrated that blending SD-EHBF significantly enhanced the overall acceptability of HB cookies. On the whole, the combination of SR and EHBF blending can enhanced the quality of HB sugar-crisp cookies, providing valuable insights for the development of healthier, coarse-grain-based bakery products.
在对蔗糖替代（SR）进行配方优化后，通过将三种不同比例（5%/10%/15%）的挤压改性青稞面粉（EHBF）混合，制备了青稞（HB）糖脆饼干。评估了SR和EHBF混合对全青稞产品质量的影响。结果表明，异麦芽酮糖醇不仅可以降低体外消化过程中的葡萄糖含量，改善质地特性，还能有效掩盖饼干的蛋腥味。除了在热主导（HD）条件下加工的混合15% EHBF的饼干外，大多数EHBF饼干的直径都小于HB饼干，这可能与面粉的吸水能力和颗粒大小有关。HD EHBF混合后饼干硬度增加是由于其最高的纤维含量和高糊化度。剪切主导（SD）条件下EHBF混合后饼干硬度降低与可溶性膳食纤维增加以及淀粉和蛋白质的聚集有关。混合后饼干的颜色均变深。尽管异麦芽酮糖醇的存在干扰了晶体分析，但仍观察到原始的A型、增强的V型和有趣的V型晶体结构，这与饼干品质相关。所有饼干均被归类为低GI食物，混合EHBF通常会提高饼干的消化率。感官接受度测试表明，混合SD-EHBF显著提高了HB饼干的整体可接受性。总体而言，SR和EHBF混合的组合可以提高HB糖脆饼干的品质，为开发更健康的粗 grain 基烘焙产品提供有价值的见解。
