金针菇多糖对曲奇品质的影响

Effect of Polysaccharide of Flammulina velutipes on Cookies Quality

摘要:

为研究金针菇多糖（FVP）添加量对小麦粉糊化特性以及曲奇品质的影响，利用快速粘度分析仪对小麦粉进行测定，质构仪和电子鼻、固相微萃取-气质联用、感官评价对FVP曲奇的品质进行分析。随着FVP的增加，其峰值粘度、衰减值、最终粘度和回生值逐渐降低，抑制了淀粉的老化，使曲奇的硬度和韧性降低。电子鼻能区分不同浓度FVP曲奇，雷达指纹轮廓相似。添加了FVP的曲奇风味更丰富，增加的香味物质为杂环、芳香族化合物等。FVP为5%时，最易被消费者接受。

Abstract:

Effect of polysaccharide of Flammulina velutipes （FVP） addition on pasting properties of wheat and cookies quality was studied. Determined the effect of different amounts of FVP on pasting properties of wheat flour by rapid viscosity analyzer （RVA）. Utilizing Texture Analyzer，electronic nose and SPME-GC-MS analysed the quality of FVP cookies. The effects of FVP were investigated on the sensory evaluation of cookies. With the increase of the added amount of FVP，its peak viscosity，attenuation value，final viscosity，retrogradation，hardness and elasticity decrease. Electronic nose distinguished between different concentrations of FVP cookies，and sensor response radar contour were similar. FVP cookies volatile flavor compounds were richer and the major increase flavoring compositions are aromatic and heterocyclic compounds，as well as nitrogen-containing compounds produced by the Maillard reaction. 5% FVP has the highest score of sensory evaluation，and it is the most easily accepted by consumers.