兰花叶粉补充的矿物成分和消费者接受度
Ruth N Olusanya1, Unathi Kolanisi1,2, Nomali Z Ngobese3
1Discipline of Food Security, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Scottsville, Pietermaritzburg 3209, South Africa.
Foods (Basel, Switzerland)
|June 10, 2023
概括
营养不良是一个全球性的挑战,特别是在发展中国家. 这项研究用阿玛兰叶粉 (ALP) 增强了Ujeqe (蒸面包),以提高矿物质含量,发现2%的ALP添加量是消费者最接受的.
科学领域:
- 食品科学 食品科学 食品科学
- 营养 营养 营养 营养 营养
- 农业科学 农业科学
背景情况:
- 微量营养素缺乏是一个重要的全球健康问题,特别影响发展中国家的弱势人口.
- 单调的饮食严重依赖于主食,限制了必需营养素的摄入.
- 用营养丰富的成分丰富像Ujeqe这样的主食是一种可行的营养增强策略.
研究的目的:
- 为了增强Ujeqe的矿物质含量,Ujeqe是主要的蒸面包,使用阿玛兰叶粉 (ALP).
- 调查不同ALP度对Ujeqe的营养特征和消费者接受度的影响.
- 探索Amaranthus dubius叶的潜力,作为一种未充分利用的来源,用于强化主食.
主要方法:
- 叶子被加工成粉末 (ALP). 叶子被加工成粉末 (ALP).
- 在小麦面粉中添加了0%,2%,4%和6%的ALP,以创建Ujeqe原型.
- 分析了原型的营养成分 (矿物质,碳水化合物,蛋白质,脂肪,灰,水分) 和感官可接受性.
主要成果:
- 原材料和Ujeqe原型的水分含量很低,这表明它们的保质期很好.
- 补充ALP显著增加了Ujeqe的灰和蛋白质含量.
- ,铜,,,,和铁水平受到ALP添加的显著影响 (p <0.05).
- 用2%的ALP补充的Ujeqe获得了最高的消费者接受度,而6%的ALP是最不喜欢的.
结论:
- 阿玛兰叶粉有效地增强了Ujeqe的矿物质和蛋白质含量.
- 在Ujeqe的2%的ALP度提供了最佳的营养效益,并获得了良好的消费者认可.
- 高度的ALP可能会降低消费者接受度,表明需要均衡配方.
- 进一步的研究应该调查ALP补充的Ujeqe的纤维含量.
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