期刊论文

Effects of Xylitol on Physicochemical Properties of Glutinous Rice Flour and Quality of Glutinous Rice Dumplings

中文

食品工业科技

1002-0306

2024

1-8

10.13386/j.issn1002-0306.2023040253

全国粮食行业青年拔尖人才服务行业需求自主选题项目（LQ2018203）%湖北省重点研发计划项目（2023BBB068）。

本校为第一机构

将不同添加量（0%~25%）的木糖醇添加至糯米粉中构建木糖醇-糯米粉共混体系，探讨木糖醇对糯米粉的糊化特性、热力学特性、凝胶质构、流变学特性和消化特性等性质以及对其制成的汤圆品质的影响。结果表明：木糖醇的添加使共混体系的糊化温度、峰值黏度和终值黏度有所提高，体系的短程有序程度降低，体系表现为假塑性流体，具有剪切稀化行为。与对照组相比，木糖醇添加量为10%时，共混体系的回生值和凝胶硬度最小，分别为405 cP和14.952 g，体系抗性淀粉含量为29.88%，表现出较好的抗回生性。但高浓度木糖醇（15%~25%）促进体系发生短期回生，增加其回生值和弹性。另外，木糖醇的添加显著降低了汤...

Xylitol with different content (0%~25%) was added to glutinous rice flour to construct a xylitol-glutinous rice flour blend system to investigate the effects of xylitol on the gelatinization properties, thermodynamic properties, gel texture, rheology properties and digestion properties of glutinous rice flour, as well as on the quality of rice dumpling made from xylitol-glutinous rice flour. The results showed that the addition of xylitol increased the gelatinization temperature, peak viscosity and final viscosity of the xylitol-glutinous rice flour, while reduced the degree of short-range ord...