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富含纤维的饼干饼干的配方:对营养成分,物理和感官特性的影响
Anim Ekpo Ujong1, Nkechi Juliet Tamuno Emelike1, Favour Ihuoma Woka1
1Department of Food Science and Technology, Rivers State University, Nkpolu Orworukwo, P.M.B. 5080, Port Harcourt, Rivers State, Nigeria.
Heliyon
|June 12, 2023
概括
用玄米 (LBP) 和香味叶粉 (SLP) 增添饼干改善了营养和植物化学含量. 营养和可接受的饼干的最佳丰富含量包括1.0%的SLP和2.5%的LBP.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 植物性成分 植物性成分
背景情况:
- 在饼干中常见的精制小麦粉缺乏蛋白质和纤维.
- 结合植物性粉末提供了一种提高营养状况的策略.
研究的目的:
- 为了评估玄米 (LBP) 和香味叶粉 (SLP) 对裂特性的影响.
- 为了确定LBP,SLP和豆核粉 (CKF) 的最佳水平,用于破解剂的丰富.
主要方法:
- 创建了七种饼干配方,其中LBP,SLP的百分比不同,CKF的固定值为20%.
- 分析了营养,植物化学,物理和感官属性.
主要成果:
- 丰富的饼干显示灰,蛋白质,脂肪和纤维含量显著增加.
- 较高的LBP和SLP水平增加了矿物质含量 (,,) 和植物化学物质.
- 饼干的身高和体重没有受到影响;感官接受度在控制中最高,其次是2.5%的LBP和1.0%的SLP配方.
结论:
- 用1.0%的SLP和2.5%的LBP丰富的饼干显示出改善的营养和植物化学价值.
- 这些添加物导致可接受的感官品质,为更健康的饼干生产提供了一条道路.
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