豌豆皮膳食纖維在面條中應(yīng)用特性的研究
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DOI：10.3969/j.issn.1000-9973.2025.05.031
中圖分類號(hào)：TS201.23 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0213-04
Study on Application Characteristics of Pea Hull Dietary Fiber in Noodles
ZHANG Zhen-duo，LI Da-peng
（College of Food Science and Engineering， Shandong Agricultural University， Taian 27lOl8，China） Abstract： Peas are rich in dietary fiber，mineral components and vitamins. During the processing，a large number of by-products are produced，and these by-products are utilized in a single way. The large amount of dietary fiber in pea hull has various bioactive effects， such as reducing human blood sugar，blood lipids and improving intestinal health. In this study，with pea hullas the research material，the color，water holding capacity，oil holding capacity and sweling force of pea hull dietary fiber with different particle sizes are analyzed firstly，and then the efects of different addition amount of pea hull dietary fiber on the cooking time，hardness， tensile properties，TPA properties and protein secondary structure of noodles are studied. The results show that there are differences in the color，water holding capacity，oil holding capacity and sweling force of pea hull dietary fiber with different particle sizes. Compared with the noodles added with 0% pea hull dietary fiber，the hardness and tensile properties of the noodles added with pea hull dietary fiber increase， giving the noodles unique mouthfeel and taste.
ey words： pea hull；dietary fiber；noodles；processing technology
豌豆，學(xué)名為Pisumsatiuum，是一種豆科植物，也是人類食用的重要農(nóng)作物之一，起源于西亞，然后傳播到歐洲和其他地區(qū)[1-2]。（剩余8010字）