甘薯全粉富含膳食纤维、类胡萝卜素及多酚类物质，被视为改善传统面制品营养价值的理想原料。传统小麦面条由面筋蛋白形成网络结构，但甘薯全粉因缺乏面筋，添加量超过15%时易导致混汤、断条等问题。现有的研究多聚焦于低添加比例（<50%）的甘薯全粉面制品，对高比例（≥51%）下面团流变特性及挤压工艺的调控机制仍不明确。近年研究表明，挤压技术可通过淀粉糊化形成凝胶网络替代面筋，从而提升非面筋原料的添加潜力。然而，高比例甘薯全粉挤压后面条的微观结构变化、体外消化特性与功能活性变化规律并不明确。本研究以精准热流处理的甘薯全粉为原料，通过调控其替代比例（25%、51%、75%），系统探究其对混合面团特性、挤压面条品质及功能活性的影响，以开发出营养更全面、品质良好的甘薯全粉挤压即食面。本文主要研究内容和结果如下：

1、甘薯全粉对面团品质的影响研究    

对经精准热流处理的甘薯全粉与未经热处理的甘薯淀粉的性质进行对比测定。结果表明甘薯全粉糊化温度为82.15 ℃，比甘薯淀粉高5.05 ℃；崩解值和回升值为211 cp和279 cp，仅为甘薯淀粉的7.84%和43.46% ，糊化结果表明，甘薯全粉的热稳定性和抗老化特性优于甘薯淀粉。甘薯全粉中的淀粉晶体属于A型晶体，相对结晶度和短程有序结构与甘薯淀粉比分别降低了34.28%和20.31%。对原料甘薯全粉与小麦粉中的物质含量进行测定，得出甘薯全粉中的直链淀粉含量为20.57%，比小麦粉低4.77%，总酚、总黄酮、膳食纤维含量分别为23.97 mg GAE/g、2.79 mg RE/g和8.85 g/100g，显著高于小麦粉（p<0.05）。

甘薯全粉对混合粉和面团性质的影响研究表明，甘薯全粉添加量从25%增加到75%，混合粉的形成时间与小麦粉相比缩短32.5-62.0%，稳定时间缩短38.5-91.3%；甘薯全粉能够增强面筋网络的热稳定性（α值从0.073 Nm.min⁻¹降低到0.034 Nm.min⁻¹），降低面团耐受机械搅拌的能力（C1−C2值从0.65 Nm增加到0.91 Nm），提高面团的抗老化性（C5−C4的值显著降低（p<0.05））面团的弹性模量和损耗模量与甘薯全粉的添加比例呈正相关，而正切值和最大蠕变柔量则呈负相关。激光共聚焦显微镜（CLSM）观察结果表明，甘薯全粉的添加会使面团中的蛋白出现聚集现象。

2、甘薯全粉对挤压即食面品质特性及微观结构的影响

在大生产的基础上，将甘薯全粉分别以25%、51%和75%的质量比例与小麦粉进行混合，制得甘薯全粉挤压即食面，对其食用品质进行测定，同时通过X射线衍射（XRD）、傅里叶红外光谱（FTIR）、差式扫描量热（DSC）和扫描电镜（SEM）测试来探寻甘薯全粉添加量对挤压面条品质的影响。

SEM结果显示甘薯挤压面条横截面内呈现出明显的孔洞，导致面条蒸煮损失率从1.9%增加到7.3%，复水时间缩短，其中51%添加组复水时间最短（210 s），较对照组（315 s）显著降低33%。感官评价结果表明甘薯全粉赋予了挤压面条独特的甘薯香气和甘薯甜味，甘薯全粉添加量为75%的挤压面条感官得分达到86分。通过 XRD 和 FTIR 技术检测发现，挤压面条的相对结晶度从2.33%增加到11.05%，短程有序结构更为完善，这与 DSC 测试中展现出的高热稳定性相互印证，表明甘薯全粉的加入提升了面条的结构稳定性。在不同的添加比例中，甘薯全粉添加比例为25%和75% 的挤压面条在感官评分和质构特性方面表现突出。

3、甘薯全粉对挤压即食面的体外消化、抗氧化性及风味特性影响

系统评价了甘薯全粉添加量（0-75%）对挤压面条外消化特性、风味、活性物质含量及抗氧化特性的影响。结果表明，甘薯全粉显著提高了面条中抗性淀粉含量，其中75%添加量面条（75%ESPN）表现出最佳的餐后血糖调控潜力。电子舌分析显示鲜味和咸味强度与甘薯全粉添加量呈正相关（p<0.05）。风味分析表明甘薯全粉主要贡献果香和烤制香气特征。随着添加量增加（25-75%），面条中总酚、总黄酮含量和抗氧化能力显著升高（p<0.05）。75%ESPN的总酚和总黄酮含量达到15.91 mg GAE/g和1.75 mg RE/g，挤压加工未造成活性成分损失。75%ESPN的铁离子还原能力（FRAP）及ABTS⁺、DPPH自由基清除率较对照组分别提升55.6%、54.8%和63.0%，证实其优异的抗氧化特性。

基于综合评估淀粉水解率、风味特征及功能活性，选取表现最优的75%甘薯全粉面条（75%ESPN）进行深入分析。以传统小麦面条为对照，通过体外模拟消化实验发现：消化终点时75%ESPN的总酚（3.39 mg GAE/g）和总黄酮（1.13 mg RE/g）含量较消化前分别提升4.46倍和3.35倍（p<0.05），其FRAP值、ABTS⁺及DPPH清除率达到0.592 μmol/g、39.47%和18.06%，均显著高于消化前（p<0.05），且75%ESPN的抗氧化能力在各个阶段均高于对照组，证实其活性成分具有优异的胃肠释放稳定性。

Whole sweet potato flour is rich in dietary fiber, carotenoids, and polyphenols, making it an ideal raw material for enhancing the nutritional value of traditional noodle products. Traditional wheat noodles possess a network structure formed by gluten proteins; however, sweet potato semolina lacks gluten and can encounter issues such as soup mixing and noodle breakage when added in amounts exceeding 15%. Existing studies have primarily focused on sweet potato semolina pasta products with low additive ratios (less than 50%), leaving the mechanisms for regulating the rheological properties of dough and the extrusion process at higher additive ratios (51% or more) still unclear. Recent research indicates that extrusion technology can improve the incorporation of non-gluten ingredients by replacing gluten with starch dextrinization to create a gel network. However, the microstructural evolution, in vitro digestive properties, and patterns of functional activity retention in noodles made with a high percentage of whole sweet potato flour remain poorly understood. In this study, we utilized precisely thermally treated whole sweet potato flour as the raw material and systematically investigated its effects on mixed dough characteristics, extruded noodle quality, and functional activity by varying substitution ratios (25%, 51%, and 75%). The goal was to develop a nutritionally comprehensive and high-quality sweet potato whole flour extruded instant noodle. The main research content and findings of this paper are as follows:

Study on the effects of whole sweet potato flour on dough quality

The properties of sweet potato whole flour treated with precise heat flow were evaluated in comparison to those of sweet potato starch that did not undergo heat treatment. The results indicated that the pasting temperature of sweet potato whole flour was 82.15 °C, which was 5.05 °C higher than that of sweet potato starch. The disintegration and regain values were 211 cp and 279 cp, respectively, representing only 7.84% and 43.46% of the corresponding values for sweet potato starch. These pasting results suggest that the thermal stability and anti-aging properties of sweet potato whole flour are superior to those of sweet potato starch. The starch crystals in sweet potato whole flour were identified as A-type crystals, with relative crystallinity and short-range ordered structure being 34.28% and 20.31% lower than those of sweet potato starch, respectively. The content of straight-chain starch in sweet potato whole flour was 20.57%, which was 4.77% lower than that found in wheat flour. Additionally, the contents of total phenols, total flavonoids, and dietary fiber were 23.97 mg GAE/g, 2.79 mg RE/g, and 8.85 g/100g, respectively, all of which were significantly higher than those in wheat flour (p < 0.05).

The effect of sweet potato whole meal on mixing and dough properties demonstrated that increasing the proportion of sweet potato whole meal from 25% to 75% reduced the formation time of the mix by 32.5% to 62.0% and the stabilization time by 38.5% to 91.3% compared to that of wheat flour. Sweet potato whole meal enhanced the thermal stability of the gluten network, as indicated by a decrease in the α-value from 0.073 Nm.min⁻¹ to 0.034 Nm.min⁻¹. Additionally, it reduced the dough's ability to withstand mechanical mixing, with C1-C2 values increasing from 0.65 Nm to 0.91 Nm, and improved the aging resistance of the dough, as evidenced by a significant reduction in C5-C4 values (p < 0.05). The elasticity modulus and loss modulus of the dough were positively correlated with the ratio of sweet potato whole meal added, while the tangent value and maximum creep flexibility were negatively correlated. Results from confocal laser microscopy (CLSM) indicated that the addition of whole sweet potato flour led to the aggregation of proteins in the dough.

2. Effect of sweet potato whole flour on quality characteristics and microstructure of extruded instant noodles

On the basis of large-scale production, sweet potato whole flour was mixed with wheat flour in mass ratios of 25%, 51%, and 75% to produce sweet potato whole flour extruded instant noodles. The edible quality of these noodles was assessed, and various tests—including X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM)—were conducted to investigate the impact of sweet potato whole flour additions on the quality of the extruded noodles.

The scanning electron microscopy (SEM) results indicated that the extruded sweet potato noodles exhibited noticeable holes in their cross-section. This structural characteristic contributed to an increase in the cooking loss rate of the noodles, rising from 1.9% to 7.3%, and a reduction in rehydration time. The group with a 51% sweet potato addition demonstrated the shortest rehydration time of 210 s, which was significantly reduced by 33% compared to the control group, which had a rehydration time of 315 s. The sensory evaluation results indicated that the addition of sweet potato whole flour imparted a distinctive sweet potato aroma and flavor to the extruded noodles, achieving a sensory score of 86 for the noodles containing 75% sweet potato whole flour. The relative crystallinity of the extruded noodles increased from 2.33% to 11.05%, as measured by XRD and FTIR. Additionally, the short-range ordered structure was found to be more complete, which was further supported by the high thermal stability observed in the DSC test. This suggests that incorporating whole sweet potato flour enhances the structural stability of the noodles. Among the various additive ratios, the extruded noodles containing 25% and 75% sweet potato semolina excelled in both sensory scores and textural properties.

Based on the results, the 75% ESPN, which exhibited the lowest starch hydrolysis rate, the best flavor, and the highest content of active substances along with good antioxidant activity, was selected for further study. Using wheat extruded noodles as the control group, we further investigated the release of active substances and changes in antioxidant activity of the 75% ESPN during in vitro simulated digestion. The in vitro simulated digestion experiments demonstrated that the total polyphenol and flavonoid contents, as well as the antioxidant capacity of the 75% ESPN, were significantly higher after digestion compared to before. Additionally, the antioxidant capacity of the 75% ESPN was greater than that of the control group at all stages of the experiment.

3. Effects of whole sweet potato flour on in vitro digestion, antioxidant properties and flavor characteristics of extruded instant noodles

The effects of sweet potato whole flour additions (0-75%) on the extradigestive properties, flavor, active substance content, and antioxidant properties of extruded noodles were systematically evaluated. The results indicated that sweet potato whole flour significantly increased the resistant starch content in the noodles, with the noodles containing 75% sweet potato whole flour (75% ESPN) demonstrating the best potential for postprandial glycemic modulation. E-tongue analysis revealed that the intensities of fresh and savory flavors were positively correlated with the addition of sweet potato whole flour (p < 0.05). Flavor analysis indicated that sweet potato whole flour primarily contributed to fruity and roasted aroma profiles. The total phenolic and flavonoid contents, as well as the antioxidant capacity of the noodles, were significantly higher (p < 0.05) with increasing additions (25-75%). The total phenolic and flavonoid contents of the 75% ESPN reached 15.91 mg GAE/g and 1.75 mg RE/g, respectively, and the extrusion process did not result in the loss of active ingredients. The ferrous reduction ability of iron ions (FRAP) and ABTS, as well as DPPH radical scavenging, were enhanced by 55.6%, 54.8%, and 63.0%, respectively, compared to the control group, confirming the excellent antioxidant properties of the 75% ESPN.

Based on a comprehensive assessment of the starch hydrolysis rate, flavor profile, and functional activity, the highest-performing 75% sweet potato whole flour noodles (75% ESPN) were selected for in-depth analysis. Using traditional wheat noodles as a control, in vitro simulated digestion experiments revealed that the total phenol content (3.39 mg GAE/g) and total flavonoid content (1.13 mg RE/g) of 75% ESPN at the endpoint of digestion were elevated by 4.46-fold and 3.35-fold, respectively, compared to pre-digestion levels (p < 0.05). Additionally, its FRAP value, ABTS⁺, and DPPH scavenging rates reached 0.592 μmol/g, 39.47%, and 18.06%, respectively, all of which were significantly higher than those observed before digestion (p < 0.05). The antioxidant capacity of 75% ESPN surpassed that of the control group at all stages, confirming the excellent gastrointestinal release stability of its active ingredients.

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