番茄油丰富的菜:结构,质和生化特征
Kamini Thakur1, Swati Kapoor1, Aakriti Kapoor1
1Punjab Horticultural Post Harvest Technology Centre (PHPTC), Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
Journal of food science and technology
|July 10, 2023
概括
番茄油 (TSO) 可以替代大豆精炼油在,提高营养价值和稳定性. 这项研究探讨了TSO的研究.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 石油化学 石油化学
背景情况:
- 精制的大豆油是一种常见的菜成分.
- 番茄油 (TSO) 是一种具有独特特性的潜在替代品.
- 调查电力系统运营商的适用性需要评估其对蛋糕特性的影响.
研究的目的:
- 评估在无蛋和以蛋为基础的菜中用番茄种子油 (TSO) 替代精炼大豆油的可行性.
- 为了评估TSO合并后在内斯中的营养和物理化学变化.
- 为了确定基于TSO的梅花的储存和氧化稳定性.
主要方法:
- 用不同度的TSO (0-30%) 替代大豆油的菜制品.
- 分析油颗粒的分布,质性行为和营养含量 (利科,胡卜素).
- 通过酸值,自由脂肪酸和过氧化物值来评估储存稳定性.
主要成果:
- 基于蛋的菜显示出更高的特定表面积和均的油滴分布.
- 整合TSO导致剪切稀释特性和较低的粘度.
- 观察到烯和胡卜素含量的显著增加,以及良好的储存和氧化稳定性.
结论:
- 番茄种子油 (TSO) 是一种可行的非传统油源,用于生产菜.
- 运输系统运营商提高营养成分,特别是红和胡卜素含量.
- 基于TSO的梅花具有良好的风湿性质和良好的稳定性,使其成为一个有前途的替代品.
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