The Development Of The Purple Potato Low Sugar Cake And Their Research Of Starch Digestibility

Cake is a kind of popular food.Nonetheless,it remains problems such as high sugar,high fat,high heat,incomprehensive nutrition and so on.To develop a new product of low-sugar cake with a certain functionality,using purple sweet potato which rich dietary fiber and anthocyanin as raw material,and replacing part of sugar with maltitol composition,this study develops slow-digestibility,low sugar,purple sweet potato cake.And it establishes product standards,and build HACCP architecture.Main contents of this paper are as follows:(1)Research the effects of the preprocessing of purple sweet potato to the rheological properties of cakeAdding the purple sweet potato starch(PP),microwave purple sweet potato mud(WP)and steamed purple sweet potato mud(SP)into the cake batter as material separately,using the shear thinning and dynamic viscoelasticity as index,we study that these 3 processing techniques make the relevant effects with various adding amount.Results showed that finally it forms the typical pseudoplastic-fluid batter system in these 3 ways,which presents decrease in apparent viscosity as shear rate increase.In the study on the dynamic viscoelasticity,adding these kinds of preprocessing purple sweet potato all increases storage modulus G’ and the loss modulus G" of cake batter,and elasticity G’ more.So the cake has better viscoelasticity.Comparing the rheological properties,the viscosity and viscoelasticity of PP batter is lowest,but WP and SP is higher.Therefore,in a real application,PP batter applies for low-viscoelasticity food,such as cookies,and the other two are more suitable for high-viscoelasticity food,such as pastry filling,moon cake and hemp potato.(2)Research in the effect of preprocessing purple sweet potato on the quality of cakeWe studied the effect of the addition amount of these 3 kinds of preprocessing purple sweet potato on the quality of cake,and finally obtained the optimal recipe of purple potato cake.The results showed that the color,the hardness and the chewiness increases with the increase of the addition of purple potato in these 3 ways,but the elasticity and the cohesiveness changes irregularly.As for the sensory evaluation of cakes that was added with the specific optimum amount into,we got 82.5,86.8,91.2 for PP,WP,and SP cake respectively.Among them,PP cake has stronger hardness and tasteless;SP cake has stronger color,moderate hardness,good elasticity and the best taste.Comprehensive analysis,formula of cakes was listed:low gluten flour 100 g;Four eggs 200 g;lemon juice 6 mL;baking powder 3 g;milk 6 mL;sweeteners 50 g and steamed purple potato mud 200 g.(3)Research in the effect of maltitol on the quality of cakeBased on the above,by varying the ratio of maltitol and granulated sugar(0,25%,50%,75%,100%)in cake,and using the colour differences,textural properties,specific volume and the sensory as index,we narrowed it down that addition of maltitol,and then finalized the formula of SP low-sugar cake.The results show that the cake in ratio 75%has moderate sweetness,rich flavor and better elasticity.(4)Research in the digestibility of purple sweet potato low-sugar cakeThis study compared white bread and purple sweet potato cake as control,and measured the content and hydrolysis rate of starch(RDS,SDS and RS)of purple sweet potato low-sugar cake,and then used Kinetic model to predicate glycemic index.The results showed,that the content of SDS is highest,but hydrolysis rate is lowest.In addition,in Kinetic model with white bread as reference,the glycemic index was 65.84,decreased 7.58 compared with traditional purple sweet potato cake without adding maltitol.It is moderate glycemic index food.The addition of maltitol decreases the blood glucose index signally,which improves the functionality of SDS.(5)The quality standards of the purple potato low-sugar cake and the establishment of HACCP systemIn this paper,we measured the sensory,physical and chemical and microbial indicators for purple sweet potato low-sugar cake.The results showed it accords with the standard of the GB 7099-2015 "national food safety standards,bread,pastry".Based on this,this study combined with the national standard and established the Product quality standard and the HACCP system of the purple sweet potato low-sugar cake to provide theoretical basis for the industrialization production.