Effect of black bean dregs powder on the quality of biscuits
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摘要: 黑豆渣作为黑豆制品的副产物,含有丰富的膳食纤维及一定的营养物质。为了提高黑豆渣利用价值,本实验在检测黑豆渣主要理化成分的基础上,将其添加至饼干中,探索黑豆渣粉对饼干特性的影响,并检测分析其风味成分。结果表明黑豆渣中含有丰富的营养物质,以干物质计算,膳食纤维为(58.8±0.481)g/100 g、蛋白质含量为(23.8±0.175)g/100 g、脂肪含量为(8.08±0.121)g/100 g、氨基酸氮含量为(0.132±0.012)g/100 g、灰分含量为(3.56±0.078)g/100 g;添加黑豆渣比不添加黑豆渣对饼干的持水性、质构特性和感官特性都有显著影响,且不同的添加比例间差异也显著(p<0.05)。结合感官评价分析,确定30%的黑豆渣粉添加量对饼干的影响最大;顶空固相微萃取气质联用检测结果显示添加30%黑豆渣粉饼干比未添加黑豆渣粉的普通饼干的风味物质更加丰富。Abstract: As a by-product of black bean products, black bean dregs are rich in dietary fiber and certain nutrients.In order to improve the utilization of black bean dregs, in this study, first, the main physical and chemical composition of the black bean dregs were tested, and then the black bean dregs powder was added to biscuits, the effect of black bean dregs on the biscuits characteristic was studied, finally, the flavor components of black bean dregs powder biscuits was annlysed.The results showed that black bean dregs contained rich nutrients, in terms of dry matter, dietary fiber was ( 58.8 ± 0.481) g/100 g, protein content was ( 23.8 ±0.175) g/100 g, fat content was ( 8.08 ± 0.121) g/100 g, amino acid nitrogen content was ( 0.132 ± 0.012) g/100 g, ash content was ( 3.56 ± 0.078) g/100 g. The addition of black bean dregs had a significant effect on the water holding capacity, texture characteristics and sensory characteristics of the biscuits, and the difference between the different additions was also significant ( p < 0.05) .Combined with sensory evaluation analysis, it was determined that the addition of 30% black bean dregs had the greatest effect on the quality of biscuits.Headspace solid-phase microextraction ( GC-MS) showed that the addition of30% black bean dregs was more abundant than the common biscuits that had not been added with black bean dregs.
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