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中国精品科技期刊2020
刘璐璐,陈玟璇,刘小慧,等. 雨生红球藻对戚风蛋糕品质的影响及其虾青素稳定性[J]. 食品工业科技,2022,43(19):76−83. doi: 10.13386/j.issn1002-0306.2021120269.
引用本文: 刘璐璐,陈玟璇,刘小慧,等. 雨生红球藻对戚风蛋糕品质的影响及其虾青素稳定性[J]. 食品工业科技,2022,43(19):76−83. doi: 10.13386/j.issn1002-0306.2021120269.
LIU Lulu, CHEN Wenxuan, LIU Xiaohui, et al. Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin[J]. Science and Technology of Food Industry, 2022, 43(19): 76−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120269.
Citation: LIU Lulu, CHEN Wenxuan, LIU Xiaohui, et al. Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin[J]. Science and Technology of Food Industry, 2022, 43(19): 76−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120269.

雨生红球藻对戚风蛋糕品质的影响及其虾青素稳定性

Effect of Haematococcus pluvialis on Chiffon Cake Quality and Stability of Astaxanthin

  • 摘要: 为提高戚风蛋糕的营养价值和烘焙品质,本研究将雨生红球藻添加至戚风蛋糕中。采用高效液相色谱仪和气相色谱仪等对雨生红球藻营养成分进行测定,利用全自动色差仪、质构仪等探索不同添加量雨生红球藻对戚风蛋糕色泽和质构等的影响,并探讨了戚风蛋糕抗氧化活性及烘焙对雨生红球藻中虾青素的影响。结果表明:本批次雨生红球藻中虾青素含量为20.93±0.41 mg/g DCW,总糖、蛋白质和脂肪酸含量分别为25.56%±0.94%、19.97%±0.13%和27.11%±0.25%。雨生红球藻的添加改善了戚风蛋糕的色泽,使其呈现橙红色,使戚风蛋糕的硬度、弹性和咀嚼性逐渐增大,抗氧化活性逐渐增强,蛋糕比容在添加量为2.0%时达到最大。当藻粉添加量为4.0%时,蛋糕对DPPH和羟基自由基的清除率比对照组分别提高了119.92%和9.17%。焙烤后虾青素含量显著降低,损失率达到49.37%~62.17%。并且随着添加量的增加,蛋糕出现了一定的藻腥味,影响了蛋糕的风味。因此,雨生红球藻适宜添加量为1.0%~2.0%,不仅改善了戚风蛋糕的品质也提升了其营养价值。

     

    Abstract:
    To improve nutritive value and quality of chiffon cake, Haematococcus pluvialis powder was added to chiffon cake in this study. Nutrients of H. pluvialis was determined by HPLC and GC-MS. Using automatic color difference meter and texture analyser to explore the color and texture of chiffon cake with different levels of H. pluvialis. Antioxidant activity of chiffon cake and the effect of baking on astaxanthin were also investigated. The results showed that the content of astaxanthin, carbohydrate, protein and fatty acid was 20.93±0.41 mg/g DCW, 25.56%±0.94%, 19.97%±0.13% and 27.11%±0.25%. The color of chiffon cake turned orange red gradually, the hardness, elasticity and chewiness of chiffon cake were gradually increased, and antioxidant activity was improved with the increase of H. pluvialis addition. Specific volume was highest with the addition of 2.0% H. pluvialis. Scavenging
    rate of DPPH and hydroxyl radical increased by 119.92% and 9.17% with the addition of 4.0% H. pluvialis compared with the control group. The content of astaxanthin decreased sharply with the loss rate of 49.37%~62.17% after baking. Besides, algal fishy smell emitted with the addition of H. pluvialis increased, which affected the flavor of chiffon cake. Therefore, 1.0%~2.0% of H. pluvialis was appropriate for chiffon cake to improve its quality and nutritive value.

     

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