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太阳花种子蛋糕作为无质面包中的营养来源
Agata Blicharz-Kania1, Anna Pecyna2, Beata Zdybel1
1Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland.
Scientific reports
|July 5, 2023
概括
太阳花种子蛋糕是石油生产的副产品,显著增强了无质面包. 这种成分提高了营养价值,改善了感官质量,创造了一个更有吸引力,更健康的产品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业副产品价值化 农业副产品价值化
背景情况:
- 越来越多的人对冷压植物油的需求,比如向日油.
- 太阳花压蛋糕是一种丰富的蛋白质,碳水化合物和化合物的来源.
- 在食品应用中利用农业副产品的潜力.
研究的目的:
- 为了评估无质面包的质量,加上花蛋糕.
- 分析向日种子蛋糕对面包营养和感官特性的影响.
- 确定使用向日种子蛋糕作为无质烤中的功能成分的可行性.
主要方法:
- 强化无质面包配方,使用不同百分比的向日种子蛋糕.
- 物理性质的表征:水分含量,烤损失,纹理分析 (硬度,弹性,凝聚性,性).
- 营养成分分析:蛋白质,脂肪,原料纤维,多,可溶糖.
- 感官评估外观,一致性,气味和口感.
主要成果:
- 强化面包显示,在高度的日蛋糕中,水分含量降低,损失.
- 观察到蛋白质,脂肪,原料纤维,多和可溶糖的显著增加.
- 纹理分析显示,硬度,弹性和性降低,但凝聚力增加.
- 添加向日蛋糕导致碎片变黑,并增强了整体感官吸引力.
结论:
- 太阳花种子蛋糕可以有效地用于加强无质面包.
- 这种添加改善了最终产品的营养特征和可取的感官属性.
- 这种方法提供了一种可持续的方法,用于将日加工的副产品提升为营养丰富的食品.
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