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作为面包店的水果填充剂,酸桃糖的价值化:化学成分,生物活性,质量和感官特性

Nemanja Teslić¹, Jovana Kojić¹, Branislava Đermanović¹

¹Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.

Antioxidants (Basel, Switzerland)

|June 28, 2023

概括

酸桃料填充 (SCPF) 是安全的,富含纤维的替代商业酸桃填充 (CSCF). 两者都表现出可接受的质量,SCPF提供更高的纤维和矿物质含量,证明了食品工业副产品价值化潜力.

科学领域:

食品科学食品科学食品科学
食品技术食品技术食品技术
副产品的价值化副产品的价值化

背景情况:

酸桃是果汁工业的一个重要副产品.
开发从果汁中增加价值的产品可以提高可持续性.
对食品工业的应用来说,评估基于果的填充物至关重要.

研究的目的:

为了比较酸桃果汁填充剂 (SCPF) 与商业酸桃填充剂 (CSCF).
评估食品安全,化学成分,生物活性,质量,感官特性和热稳定性.
确定SCPF在面包行业中的潜力.

主要方法:

半工业规模的SCPF和CSCF生产.
分析食品安全,化学成分 (纤维,矿物质,酸盐),生物活性 (抗氧化活性),质性质和纹理行为.
通过消费者糕点测试进行感官评估.

主要成果:

无论是SCPF还是CSCF都是安全的,温度稳定,并且没有表现出协同作用.
与CSCF相比,SCPF的纤维含量 (3.79 g/100 g) 和铁含量 (3.83 mg/kg fw) 更高.
CSCF具有更好的扩散性和较低的坚固性/粘性,尽管这两种都具有可接受的质性质. 抗氧化活性是相似的,但SCPF具有较低的抗氧化素度.

结论:

SCPF是一种安全的,富含纤维的成分,适合面包应用.
通过生产水果填充物,可以利用酸桃果汁的价值.
虽然CSCF提供了更好的质地,但SCPF提供了增强的营养价值,特别是纤维和矿物质.

关键词:

循环经济是一个循环经济.消费者测试消费者测试食品安全食品安全整体的方法整体的方法接近分析近距离分析.具有风湿学性质的物质.一个半工业规模的半工业规模.酸桃片的酸桃片是什么意思热稳定性的热稳定性

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