用牛肝为婴儿和幼儿准备补充食品:过程优化和储存质量
Ruheng Shen1, Dawei Yang1, Li Zhang1
1College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Foods (Basel, Switzerland)
|July 29, 2023
概括
使用模糊数学和响应表面建模优化牛肝糊的准备,产生了富含蛋白质和必需氨基酸的产品. 这种营养密集的面料表现出良好的消化性,使其适合婴儿和儿童补充.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 过程优化 过程优化
背景情况:
- 牛肝糊是婴儿和儿童营养的潜在来源.
- 优化其制备对于最大限度地提高营养价值和保质期至关重要.
- 了解其在冷藏期间的变化对于产品开发至关重要.
研究的目的:
- 用模糊数学和响应表面建模优化牛肝糊的制备过程.
- 描述在冷藏储存期间优化的近距离组成,感觉,物理化学和体外消化特性.
- 为开发用于婴儿和儿童补充剂的牛肝产品建立参考标准.
主要方法:
- 模糊数学和响应表面建模用于过程优化.
- 进行了近似组成,感官评估,物理化学分析 (pH,纹理,颜色) 和体外消化试验.
- 样品在0-4°C下保存60天,分析时间间隔不同.
主要成果:
- 最佳准备涉及特定百分比的土豆粉,水,橄油和胸与牛肝的比例.
- 优化的面粉含有10.29g/100g的蛋白质和必需氨基酸.
- 在储存期间,观察到pH值,质地,颜色 (a*,L*,b*) 和损坏指标 (TVB-N,TBARS) 的显著变化,尽管值保持在可接受的范围内.
- 在体外消化能力在储存的前15天内是最佳的.
结论:
- 这项研究成功地优化了牛肝糊制剂用于婴儿和儿童补充剂.
- 优化的产品在营养价值方面具有价值,在冷藏储存时间长达60天期间具有可接受的质量和安全参数.
- 这些发现为开发和商业化基于牛肝的营养产品提供了有价值的数据.
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