胡悦,田争争,高恩红,常逍柯,林顺顺,田潇凌,李梦琴

• 1:河南农业大学食品科学技术学院

摘要(Abstract)：

本研究选取粳性和糯性四个品种的糜子（Panicum miliaceum L.）为原料，粉碎制粉制备酥性饼干；测定了四种糜子粉的营养成分，探究了四种糜子粉对酥性饼干感官评分、质构特性的影响；采用扫描电子显微镜（scanning electron microscopy image,SEM）观察了饼干的微观结构，并通过Angiotool软件对其饼干的孔隙率进行了量化分析；借助X-射线衍射仪（X-ray Diffraction,XRD）和傅里叶变换红外光谱（Fourier Transform Infrared Spectroscopy,FTIR）对酥性饼干的结构变化进行比较。结果表明：糜子粉的主要成分中含有12.35%～14.49%的蛋白质、3.93%～4.63%的脂肪、2.30%～3.13%的粗纤维以及55.90%～74.64%的淀粉。糯性糜子粉与粳性糜子粉相比，蛋白质与脂肪含量较高，淀粉含量较少。糯性糜子粉制作的饼干与粳性糜子粉制作的饼干相比硬度、脆度和咀嚼性整体呈上升趋势。在SEM的观察下，粳性糜子粉制作的饼干相比糯性糜子粉制作的饼干结构表现松散。通过Angiotool软件分析发现粳性糜子粉制作的饼干相比糯性糜子粉制作的饼干，饼干孔隙率变大，最高达到了12.15%。通过XRD的观察，在衍射角（2θ）为20°附近出现一个V-型结构的衍射峰（淀粉-脂质复合物特征峰），粳性糜子粉制作的饼干峰值高于糯性糜子粉制作的饼干。从FTIR分析表明粳性糜子粉制作的饼干在3200～3600 cm-1(OH伸缩振动)峰值较低，这说明粳性糜子粉制作的饼干体系中氢键作用强于糯性糜子粉制作的饼干。糯性糜子粉制作的饼干营养含量更高，粳性糜子粉制作的饼干结构松软且口感较好。

关键词(KeyWords)： 糜子;酥性饼干;品质特性;微观结构

Abstract:

Keywords:

基金项目(Foundation): 河南省科技厅食品加工产业科技特派员服务团（30802960）

作者(Author): 胡悦,田争争,高恩红,常逍柯,林顺顺,田潇凌,李梦琴

DOI: 10.13386/j.issn1002-0306.2024070082

参考文献(References)：

• [1]WANG H,WANG J,CHEN C,et al.A complete reference genome of broomcorn millet[J].Scientific Data,2024,11(1):657.
• [2]丁艺冰,辛旭霞,冯智尊,等.东北春播区糜子核心种质及其DNA分子身份证构建[J].作物学报，2024,50(5):1181-1192.[DING Y B,XIN X X,FENG Z Z,et al.Core germplasm and DNA molecular identity card of proso millet in Northeast Spring sowing region in China[J].Acta Agronomica Sinica,2024,50(5):1181-1192.]
• [3]FUNDURULIC A,VALENTI I,CELANT A,et al.Millets and cereal meals from the early iron age underwater settlement of"Gran Carro"(Bolsena Lake,Central Italy)[M].Sustainability,2022.
• [4]KHOUND R,SANTRA D K.Omics for proso millet genetic improvement[J].The Nucleus,2020,63(3):241-247.
• [5]吴园园,李敏,李娜,等.我国糜子产业发展现状及对策建议[J].河北农业科学，2020,24(6):1-4.[WU Y Y,LI M,LI N,et al.Development status and countermeasures of Proso millet industry in China[J].Journal of Hebei Agricultural Sciences,2020,24(6):1-4.]
• [6]RAJASEKARAN R,FRANCIS N.Genetic and genomic resources for improving Proso millet (Panicum miliaceum L.):A potential crop for food and nutritional security[J].The Nucleus,2021,64(1):21-32.
• [7]STEVENS C J,SHELACH L G,ZHANG H,et al.A model for the domestication of Panicum miliaceum (common,proso or broomcorn millet) in China[J].Vegetation History and Archaeobotany,2021,30(1):21-33.
• [8]柴岩,张录德,姬志民,等.陕北小杂粮产业发展现状与对策[J].中国老区建设，2024(1):42-43.[CHAI Y,ZHANG L D,JIZ M,et al.Development status and countermeasures of small mixed grain industry in Northern Shaanxi Province[J].Construction of Old Areas in China,2024(1):42-43.]
• [9]MITHARWAL S,KUMAR S,CHAUHAN K,et al.Polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications:A review[J].Food Bioscience,2021,44:101382.
• [10]BALLI D,BELLUMORI M,MASONI A,et al.Proso millet(Panicum miliaceum L.) as alternative source of starch and phenolic compounds:A study on twenty-five worldwide accessions[J].Molecules,2023,28(17):6339.
• [11]de MAGALH?ES C S,de ALMEIDA MARQUES G,BAZáN-COLQUE R J,et al.The addition of pinto bean flour and margarine in the development of red rice-based novel gluten-free cookies to improve the technological,sensory and physicochemical properties[J].Plant Foods for Human Nutrition,2023,78(1):100-108.
• [12]BARRETO FERREIRA T H,MIZUNO FLORIZO G K,SANJINEZ ARGONDO?A E J,et al.Shelf life of cookies made from baru (Dipteryx alata Vog.) pulp under different storage conditions[J].Journal of Food Processing and Preservation,2020,44(9):e14702.
• [13]MANULLANG V A,RAHADIYANTI A,PRATIWI S N,et al.Glycemic index,starch,and protein digestibility in tempeh gembus cookies[J].Journal of Food Quality,2020(1):5903109.
• [14]GONG S,XU B,GU X,et al.Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality,antioxidant,and nutrition[J].Cereal Chemistry,2020,97(3):714-722.
• [15]陈丹,王月慧,朱玥,等.壳寡糖对面团、酥性饼干品质及抗氧化性的影响[J].食品工业科技，2023,44(18):84-90.[CHEND,WANG Y,ZHU Y,et al.Effect of Chito-oligosaccharide on the quality and antioxidation of dough and crispy biscuits[J].Science and Technology of Food Industry,2023,44(18):84-90.]
• [16]SAHA S,GUPTA A,SINGH S,et al.Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit[J].LWT-Food Sci Technol,2011,44(3):616-621.
• [17]KEVIN A,RAYA I,NATSIR H,et al.Effects of microencapsulated Dunaliella salina algae on sensory evaluations,omega-3fatty acid and nutritional compositions value of sago bagea cookies[J].Iranian Journal of Chemistry and Chemical Engineering-International English Edition,2023,42(10):3409-3421.
• [18]ZUDAIRE E,GAMBARDELLA L,KURCZ C,et al.A computational tool for quantitative analysis of vascular networks[J].[J].PLo S One,2011,6(11):e27385.
• [19]JIANG G H,WU Z G,KASHIF A,et al.Physicochemical,antioxidant,microstructural,and sensory characteristics of biscuits as afected by addition of onion residue[J].Journal of Food Measurement and Characterization,2021,15(1):817-825.
• [20]CHAVEZ-MURILLO C E,ACEVES-FLORES M S,VE-RASTEGUI-QUEVEDO M,et al.Influence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours[J].International Journal of Food Science and Technology,2021,56(7):3388-3399.
• [21]邱心茹,张源,蒋远帅,等.鸡骨粉理化性质及其对全麦饼干品质的影响[J].食品科技，2024,49(6):147-152.[QIU X R,ZHANG Y,JIANG Y S,et al.Physicochemical property of chicken bone powder and its effect on quality of whole wheat biscuit[J].Food Science and Technology,2024,49(6):147-152.]
• [22]YANG Q,ZHANG P,QU Y,et al.Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.)[J].Food Chemistry,2018,257:271-278.
• [23]渠琦,马舒宁,梁静怡,等.酶改性甘薯渣膳食纤维对酥性饼干品质的影响[J].食品研究与开发，2024,45(7):142-149.[QUQ,MA S N,LIANG J Y,et al.Effect of enzyme-modified dietary fiber from sweet potato residue on the quality of cookies[J].Food Research and Development,2024,45(7):142-149.]
• [24]WANG Y H,ZHANG Y R,XU F,et al.Effect of boiling and steaming on the surface tackiness of frozen cooked noodles[J].LWT-Food Science and Technology,2020,130:109747.
• [25]RAVINDRAN A,SELVIN J,SEGHAL KIRAN G,et al.Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of cookies[J].Journal of the Science of Food and Agriculture,2023,103(9):4685-4691.
• [26]BERNKLAU I,LUCAS L,JEKLE M,et al.Protein network analysis-A new approach for quantifying wheat dough microstructure[J].Food Research International,2016,89:812-819.
• [27]李沛,王永伟,刘宁,等.饲用麦麸纤维降解及其产物功能特性研究进展[J].动物营养学报，2022,34(9):5579-5588.[LI P,WANG Y W,LIU N,et al.Research progress on fiber degradation of feeding wheat bran and functional properties of its products[J].Chinese Journal of Animal Nutrition,2022,34(9):5579-5588.]
• [28]UMESHA S S,MANOHAR R S,INDIRAMMA A R,et al.Enrichment of biscuits with microencapsulated omega-3 fatty acid(Alpha-linolenic acid) rich garden cress (Lepidium sativum) seed oil:Physical,sensory and storage quality characteristics of biscuits[J].LWT-Food Science and Technology,2015,62(1):654-661.
• [29]DENG X Q,PAN Z F,LI Q,et al.Nutritional components,in vitro digestibility,and textural properties of cookies made from whole hull-less barley[J].Cereal Chemistry,2020,97(1):39-52.
• [30]马姝,鲍燕如,杨阳,等.不同射频极板间距处理对马铃薯淀粉结构、理化特性及其凝胶3D打印性能的影响[J].食品科学，2024,45(10):201-209.[MA S,BAO Y R,YANG Y,et al.Effects of different radio frequency polar plate spacings on the structural and physicochemical properties of potato starch and 3D printing performance of its gels[J].Food Science,2024,45(10):201-209.]
• [31]ZHANG Z,FAN X,MA H,et al.Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies[J].Carbohydrate Polymers,2021,256:117518.
• [32]陈林林,李昕彤,宋佳琪,等.热和低温处理对淀粉长短程有序结构的影响及变化机理研究进展[J].高分子材料科学与工程，2024,40(7):162-171.[CHEN L L,LI X T,SONG J Q,et al.Progress in the study of the effect of heat and low temperature treatments on the long-and short-range ordered structure of starch and the mechanism of change[J].Polymer Materials Science and Engineering,2024,40(7):162-171.]