Abstract：
Developing fresh cake product with rich nutrition and high quality has become a hot spot in food industry. In this study, whole chestnut flour as a high-quality dietary source was successfully substituted for cake flour in the production of chestnut chiffon cake with 40-55% substitution rate, and its application prospects were further evaluated through studying nutritional and storage properties. The results showed that chestnut chiffon cake with 45% and 50% substitution rate could significantly increase the resistant component, scavenging activity and ferric reducing antioxidant power, surprisingly decrease predicted glycemic index to 54.05-57.28, and reduce the acetate/propionate ratio and Firmicutes/Bacteroidetes value for human gut microbiota as well. Comparatively, chestnut chiffon cake with 45% substitution rate had more application potential due to its higher free water retention at day 7 and higher resilience throughout the storage time. Overall, this study could provide valuable information for the development of modern nutritional cake industry.
摘要：
开发营养丰富、品质优良的新鲜蛋糕产品已成为食品工业的热点。在这项研究中,全板栗粉作为优质膳食来源，成功替代了板栗雪纺蛋糕生产中的蛋糕粉，替代率达到40-55%，并通过对其营养特性和贮藏特性的研究,进一步评价了其应用前景。结果表明,取代率分别为45%和50%的板栗雪纺蛋糕能显著增加其抗性成分,清除活性和三价铁还原抗氧化能力，令人惊讶地将预测的血糖指数降低至54.05-57.28，并且还降低了人类肠道微生物群的乙酸盐/丙酸盐比率和Firmicutes/拟杆菌值。相对而言,具有45％替代率的栗子雪纺蛋糕具有更高的应用潜力，因为它在第7天具有更高的自由水保留率，并且在整个储存时间内具有更高的回弹性。总的来说,本研究可为现代营养蛋糕产业的发展提供有价值的信息。
