Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

文献类型： 外文期刊

第一作者： Li, Xiaoyue

作者： Li, Xiaoyue;Guo, Yuqiu;Chen, Lirong;Gong, Kuijie;Liu, Kaichang

作者机构：

期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.38； 五年影响因子：5.134 ）

ISSN： 2045-2322

年卷期： 2021 年 11 卷 1 期

页码：

收录情况： SCI

摘要： Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used to confirm the bio-functional attributes. The addition of LRP effectively changed the RVA profile of lotus-wheat incorporated flour (LWIF). CSB prepared from 30% LWIF showed acceptable eating quality with higher springiness, cohesiveness, and recovery while lower hardness. After 12 weeks of 30% LWIF administrating, the fast blood glucose of diabetic rat decreased from 17.6 to 5.8 mmol/L together with the reduction of serum TC, TG and LDL-C. The hepatic histopathological examination and serum levels changes of SOD, CAT and FFA confirmed LWIF could effectively protect the liver of the diabetic rats from damage caused by oxidative stress.

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