采用紫薯粉和植物乳杆菌发酵紫薯粉制作富含花青素的面包，通过对比研究乳酸菌发酵紫薯粉对面包品质的影响；并探讨乳酸菌发酵紫薯粉对面包中花青素含量、总酚含量以及DPPH自由基清除率的影响。结果表明：相比紫薯粉面包，乳酸菌发酵紫薯粉使得面包pH值降低，总酸度（TTA）增加，面包比容有所减小，面包色度C＊值增加而色相日。值减小，面包色泽由原来的浅紫色变为浅红色。感官评定的结果显示，采用紫薯粉或乳酸菌发酵紫薯粉制作的面包都为消费者所喜爱。同时，与紫薯粉面包相比，乳酸菌发酵紫薯粉面包的总酚含量和DPPH自由基清除率分别增加了90．8％和6．1％，增强了面包的抗氧化性。%Purple sweet potato powder （PSP） and Lactobacillus plantarum fermented PSP were separately used to prepare bread in this study. The effect of lactic acid bacteria （LAB） fermentation for PSP on the quality of bread make from PSP, anthocyanins content, total phenolic content and DPPH radical-scavenging activity was explored. The results showed that the bread made from LAB-fermented PSP had lower pH and higher TTA, and its specific volume revealed a decrease compared to that made from non-fermented PSP. After LAB fermentation, the color of PSP was changed from light purple to pink, and the chroma （C＊） of the bread with LAB-fermented PSP increased while the hue （H＊） decreased. Sensory evaluation of both bread samples could be accepted by consumers. The bread made from LAB-fermented PSP revealed an increase in total phenolic content and DPPH radical-scavenging activity by 90.8% and 6.1%, respectively compared to that made from non-fermented PSP. Therefore, LAB fermentation can enhance the antioxidant activity of PSP bread.
展开▼
