使用 (Coprinus comatus) 粉末开发一个功能性可接受的糖尿病和植物性零食吧
Maria Dimopoulou1, Patroklos Vareltzis2, Stylianos Floros2
1Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 38446 Volos, Greece.
Foods (Basel, Switzerland)
|July 29, 2023
概括
这项研究开发了一种植物性零食棒,使用Coprinus comatus粉末,显示出增强的营养和消费者吸引力. 功能性食品显示出对血糖控制和保质期稳定的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 菌类学 菌类学是指菌类学.
背景情况:
- 越来越多的消费者对促进健康和福祉的功能性食品的需求.
- 对植物产品 (PB) 和新型成分 (如Coprinus comatus) 的兴趣.
研究的目的:
- 评估PB小吃条的物理化学和抗氧化特性,其中含有Coprinus comatus.
- 评估消费者接受度和保质期稳定性.
- 调查小吃棒对血糖控制的潜力.
主要方法:
- 使用Coprinus comatus粉末的PB零食棒的配方和特征.
- 消费者小组使用9点享乐量级和外部偏好映射进行评估.
- 物理化学分析 (含水量,灰,蛋白质,脂肪,碳水化合物,糖,粉,纤维) 和保质期稳定性评估 (水分,水分含量).
- 使用INFOGEST协议模拟消化以评估血糖反应.
主要成果:
- PB小吃吧获得了很高的消费者认可 ("非常喜欢").
- 影响可接受性的关键因素包括甜度,风味,凝聚力,性和粘合性.
- 增强营养特征,增加omega-3脂肪酸,纤维和蛋白质.
- 经过证明的保质期稳定性 (水分<0.29;水分含量<10%).
- 模拟消化表明了控制食后血糖反应的潜力.
结论:
- 开发的PB小吃,富含Coprinus comatus,显示出作为一种功能性食品的巨大潜力.
- 它提供了增强的营养价值,良好的消费者接受和保质期稳定性.
- 需要对Coprinus comatus进行进一步的研究,以了解其对血糖控制和糖尿病管理的益处.
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