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传统的水浴加热未干的酒厂的花费谷物:功能,脂肪酸,挥发性物质,多和抗氧化剂特性
Joncer Naibaho1, Anna Pudło1, Łukasz Bobak1
1Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland.
Food bioscience
|June 26, 2023
概括
传统的水浴加热 (CWH) 通过改善其生物活性化合物,脂肪酸概况和香味来增强酒厂的消耗谷物 (BSG). 这种低成本的治疗方法可以提高功能和抗氧化活性,使BSG成为更有价值的成分.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 农业化学 农业化学
背景情况:
- 酒厂使用的谷物 (BSG) 是生物活性化合物的丰富来源.
- 了解加工对BSG属性的影响对于其增值至关重要.
- 传统的水浴加热 (CWH) 是修改BSG的一种潜在方法.
研究的目的:
- 研究CWH对BSG的功能,化学成分和抗氧化活性的影响.
- 为了确定BSG的CWH处理的最佳温度和时间参数.
- 为了评估CWH后BSG的感觉特征和脂肪酸成分的变化.
主要方法:
- 新鲜的,未干燥的BSG在各种温度 (80,90,100°C) 和持续时间 (15,30,60分钟) 中接受了CWH.
- 分析包括了flavan-3-ols的量化,ABTS激素清除活动,脂肪酸分析和感官评估.
- 还测量了水容量 (WHC) 和油容量 (OHC).
主要成果:
- 在80°C的CWH增加了flavan-3-ol含量.
- 更高的温度 (100°C30-60分钟) 增强了ABTS的抗氧化活性.
- CWH改变了脂肪酸概况,降低了和脂肪酸,增加了多不和脂肪酸,同时也改善了WHC和OHC.
结论:
- CWH有效地改变了BSG的化学成分和抗氧化特性.
- 该处理显著改善了BSG的功能性质 (WHC,OHC) 和芳香特征,产生了令人愉快的水果音调.
- CWH提出了一种成本效益高的BSG升级方法,提高了其在食品和其他应用中的使用潜力.
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