| Oat,a kind of healthy whole grain food material with balanced nutrition,is rich in soluble dietary fiber,?-glucan,and other functional components.And it has the function of hypolipidemic and hypoglycemic effects.However,due to the lack of gluten,it is difficult to shape the dough with the oat flour.The scientific evidence supporting the function of hypolipidemic and hypoglycemic effects is currently insufficient.Therefore in this paper,the formula of 70% oat noodle optimized by early research was applied,then the influences and mechanism of dough mixing and resting parameters on noodle processing and eating quality were studied.In addition,the improvement of glucose and lipid metabolism in patients with metabolic syndrome was evaluated by the human study.The main research contents and results are as follows:(1)The mixed flour containing whole oat flour and wheat flour(mass ratio: 7:3)was taken as the sample to study the effects of vacuum degree and mixing time on the texture of dough sheet.Based on the changes of moisture distribution,glutenin macropolymer(GMP)content and the structure of gluten network,the mechanism of influences of flour mixing process on 70% oat dough sheet was clarified.The results showed that vacuum degree and mixing time had significant on effects on the texture of the dough sheet.The resistance to extension of the oat dough sheet increased first and then decreased with the increase of the vacuum degree and reached the maximum at-0.06 MPa when the dough sheet did not stick to rollers during the process.When the vacuum degree was-0.06 MPa,the resistance to extension of the oat dough sheet was 341.1g with 10 min of mixing,which was significantly higher than those of other mixing times(p<0.05).Under this condition,the gluten network structure of the oat dough sheet was more compact,and the GMP content was significantly higher than others(p<0.05).There was a significant difference between the moisture distribution of oat dough sheet and wheat dough sheet(p<0.05).So,the optimum mixing parameters of 70% oat noodles were-0.06 MPa and 10 min.Under this condition,the higher the GMP content led to the more compact gluten network structure and the stronger resistance to extension of the dough sheet.(2)The effects of resting time and temperature on the texture of dough sheet were analyzed,the formulas were same to above.The cooking and edible quality evaluations of the noodles were combined to optimize the resting process.By analyzing the changes of moisture distribution,GMP content,and the gluten network in the dough sheet,the influences and mechanism of resting was clarified.The results showed that the resistance to extension and adhesiveness of oat dough sheet increased first and then decreased with the increase of resting time.With the increase of resting temperature,the resistance to extension of the dough sheet was decreased,while the adhesiveness was first increased and then decreased.When the oat dough was treated with the resting of 30 min at 25 ?,the resistance to extension was 372.1 g,which was significantly higher than others(p<0.05),and the adhesiveness was moderate.Meanwhile,the GMP content in the oat dough sheet was 7.00%,significantly higher than others(p<0.05),and the gluten network structure was more evenly distribute.The moisture distribution of the dough sheet was changed with different resting time and temperature but lacked regularity.Under this condition the cooking loss of oat noodles was reduced,the water absorption rate was moderate,and the hardness,cohesiveness,elasticity,adhesiveness and chewiness of the noodles were reduced.Therefore,resting 30 min at 25°C was the ideal conditions for 70% oats noodles,and the noodle cooking quality and texture characters after cooking were better than others.(3)The oat noodles(produced by the optimized noodle making process)were used as the sample food for the 12 weeks randomized controlled experiment.The functions of hypolipidemic and hypoglycemic effects in the 70% oat noodles on patients with metabolic syndrome were evaluated by analyzing the changes of body mass index(BMI),blood glucose and blood lipids index.The results showed that after the 12 weeks of dietary intervention,BMI and body fat rate of the patients in oat noodle group were decreased significantly(p<0.05).Besides,the systolic blood pressure was also decreased significantly(p<0.01)after the intervention.The decrease rates of fasting glucose(FBG),fasting insulin(FINS)and insulin resistance index(HOMA-IR)were 11.45%,28.23%,and 43.04%,respectively.Meanwhile,oat noodles demonstrated a significant effect on lowering blood lipids.After 12 weeks,triglycerides(TG)and total cholesterol(TC)were reduced by 13.75% and 11.06% respectively,while high-density lipoprotein cholesterol(HDL-C)showed no significant changes.However,there was no significant changes in all indicators of the wheat noodle group after the dietary intervention(p > 0.05).The significance analysis of percentage of changes between the wheat noodle group and the oat noodle group showed that the FINS,HOMA-IR and TC of the oat noodle group had significantly decreased(p<0.01)and TG had significantly decreased(p<0.05).Thus,the 70% oat noodles had hypolipidemic and hypoglycemic effects on metabolic syndrome. |
PDF Full Text Request