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甜甜无质面包配方中的果粉:对营养价值,血糖指数,结构和感觉特征的影响

Rita Beltrão Martins^1,2, Maria Cristiana Nunes³, Irene Gouvinhas¹

¹CITAB-Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal.

Foods (Basel, Switzerland)

|July 11, 2023

概括

这项研究探讨了使用果粉来改善无质甜面包. 果粉增强营养价值和消费者接受,同时保持低血糖指数,提供可持续的成分.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
可持续的粮食系统可持续的粮食系统

背景情况:

无质 (GF) 面包通常具有较差的感官和营养质量.
尽管全球消费,但甜味GF面包研究是有限的.
利用剩余果的果粉提供了一个可持续的GF成分.

研究的目的:

开发一种GF甜面包,其中包含果粉.
评估果粉对营养,技术和感官特征的影响.
为了在体外分析粉水解和GF面包的葡萄糖指数 (GI).

主要方法:

果粉的特征 (营养特征,生物活性化合物,抗氧化能力).
开发GF甜面包配方,含有不同的果粉含量.
分析面团质学,面包质量参数 (坚度,特异体积),生物活性化合物,抗氧化能力,体外粉水解和GI.

主要成果:

果粉的加入改善了面团的粘性弹性 (增加了G'和G').
用果粉制成的GF面包显示了消费者接受度,坚度,生物活性化合物和抗氧化能力的增加.
具体体积下降,但GI仍然接近低GI (<56),与甜面包相关.

结论:

果粉是一种可行的,可持续的成分,可以提高GF甜面包的质量.
它增强营养和感官属性,而不会显著损害健康益处.
这种方法解决了GF和减少食物浪费的挑战.

关键词:

抗氧化能力的抗氧化能力.果面粉果面粉果面粉面团类风湿学面团类风湿学没有质的甜面包.葡萄糖指数 (Glycemic Index) 是一个指数.粉的水解是粉的水解.

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