文献类型：期刊文献

中文题名：咖啡果皮粉对饼干品质和淀粉消化性的影响

英文题名：Effect of Coffee Peel Powder on Biscuit Quality and Starch Digestibility

作者：罗白玲[1];董文江[2];刘敦华[3];胡荣锁[2];赵文成[4]

第一作者：罗白玲

机构：[1]甘肃中医药大学定西校区医学教学部,甘肃定西743000;[2]中国热带农业科学院香料饮料研究所,海南万宁571533;[3]宁夏大学食品与葡萄酒学院,宁夏银川750021;[4]海南省特色热带作物适宜性加工与品质控制控制重点实验室,海南万宁571533

第一机构：甘肃中医药大学定西校区

年份：2022

卷号：43

期号：8

起止页码：1678

中文期刊名：热带作物学报

外文期刊名：Chinese Journal of Tropical Crops

收录：CSTPCD;;北大核心:【北大核心2020】；CSCD:【CSCD2021_2022】；

基金：中央级公益性科研院所基本科研业务费专项创新团队项目(No.1630142017006)。

语种：中文

中文关键词：咖啡果皮;饼干;品质;淀粉消化

外文关键词：coffee peel;biscuit;quality;starch digestion

摘要：咖啡果皮是咖啡加工过程中产生的副产物,约占咖啡果实的50%,测定结果显示咖啡果皮中含有丰富的膳食纤维,总膳食纤维的含量可达64.80%,且脂肪含量低,仅为1.62%。但咖啡果皮仅有一小部分被用作堆肥和动物饲料,大部分被丢弃,造成了不可忽视的环境问题和资源浪费。为了探寻咖啡果皮在焙烤食品中的加工利用,本研究利用超微粉碎的咖啡果皮0%、5%、10%、15%、20%替代小麦粉来制作饼干,通过测定饼干的含水率、膳食纤维的含量、DPPH清除率、淀粉消化性能、血糖生成指数、色泽、质构及感官性状,发现与对照组(0%)相比,随着咖啡果皮粉替代量的增加,饼干的含水率从6.57%下降至5.32%,膳食纤维含量和DPPH清除率显著增加,分别从1.84%增加至10.65%,从2.89%增加至36.69%,淀粉的消化率、C∞和k值与咖啡果皮粉的替代量呈负相关,最终预测的饼干血糖生成指数从91.16降至66.35,但5%、10%、15%替代量的饼干仍为高血糖生成指数的食物,色泽中L^(*)和b^(*)值逐渐下降,而a^(*)值在5%和10%替代量时超过了对照组,饼干呈现咖啡果皮的棕红色,另外,饼干的硬度和咀嚼性逐渐增加,但在5%替代量时硬度增加并不显著(P<0.05),脆性、恢复力、粘结力和弹性均逐渐下降,当咖啡果皮粉添加量为5%时,可获得理想的感官评分,尤其是在色泽和气味上的得分达到最高,分别为4.8和4.7分。结果表明,咖啡果皮粉可以考虑作为一种饼干的配料来增加消费者对膳食纤维、抗氧化性物质和低糖化淀粉的摄入,该研究结果为咖啡果皮的综合利用提供理论依据。
Coffee peel is the by-product of coffee processing,accounting for about 50% of coffee fruit.The experimental results show that coffee peel is rich in dietary fiber,and the total dietary fiber content can reach 64.80%,and the fat content is only 1.62%.However,only a small part of coffee peel is used as compost and animal feed,and most of it is discarded,resulting in environmental problems and resource waste that can not be ignored.In order to explore the processing and utilization of coffee peel in baked food,this study used 0%,5%,10%,15% and 20% of superfine coffee peel instead of wheat flour to make biscuits.By measuring the moisture content,dietary fiber content,DPPH clearance rate,starch digestibility,glycemic index,color,texture and sensory characteristics of biscuits,it was found that compared with the control group(0%),with the increase of coffee content,the quality of biscuits was improved.The moisture content of biscuits decreased from 6.57% to 5.32%,and the dietary fiber content and DPPH scavenging rate increased significantly,from 1.84% to 10.65% and from 2.89% to 36.69%,respectively.The digestibility of starch,C∞and K value were negatively correlated with the substitution amount of coffee peel powder,and the finally predicted glycemic index of biscuits decreased from 91.16 to 66.35.However,biscuits with 5%,10% and 15% substitution amount are still foods with high glycemic index.The L^(*) and b^(*) values in color gradually decreased,while the a^(*) value exceeded that of the control group at 5% and 10% substitution amount,and the biscuits were brown red in coffee peel.In addition,the hardness and chewiness of biscuits gradually increased,but the hardness increase was not significant at 5% substitution amount(P<0.05).The results show that coffee peel powder can be considered as a biscuit ingredient to increase consumers’ intake of dietary fiber,antioxidant substances and low saccharified starch.This paper provides theoretical basis for comprehensive utilization of coffee peel.