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子皮废弃物作为一种功能成分,以营养上改善经典的短饼干饼干食谱

Lara Costantini¹, Maria Teresa Frangipane², Romina Molinari¹

¹Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy.

Foods (Basel, Switzerland)

|July 29, 2023

概括

子皮 (HS) 废弃物以抗氧化剂和纤维丰富短饼干饼干. 用HS替代黄油改善了脂肪酸概况,5%的添加显示出高消费者接受度.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
食品废弃物的价值化食品废弃物的价值化

背景情况:

子皮 (HS) 是富含抗氧化剂,不和脂肪和纤维的丰富来源,通常被丢弃作为食物浪费.
传统的饼干饼干有很大的市场,但由于高和脂肪含量,缺乏营养价值.

研究的目的:

为了评估将子皮融入短饼饼干中的营养和感官影响.
探索使用食物浪费副产品来改善饼干营养特征和促进循环经济的潜力.

主要方法:

四种子皮品种的营养评价.
将5%和10%的Tonda Gentile Romana子皮融入短饼饼干配方中,以取代黄油.
脂肪酸成分 (单不和和脂肪) 和灰含量的分析.
对修改后的cookie进行感官分析和消费者接受测试.

主要成果:

10%的HS添加剂显著增加了20%的单不和油酸,并减少了15.7%的和棕酸.
随着HS的结合,观察到灰含量显著增加.
感官分析表明,与对照组相比,5%的HS配方的消费者接受度更高.
尽管得分较低,35%的消费者表示打算购买10%的HS饼干.

结论:

将子皮添加到饼干饼干中可以提高它们的营养成分,特别是脂肪酸成分,并提升食物浪费的价值.
5%的HS配方提供了改善营养和消费者接受的有希望的平衡.
10%的HS配方虽然在感官上不太受欢迎,但它显示出商业潜力,并支持循环经济原则.

关键词:

黄油饼干黄油饼干黄油饼干功能性食品是一种功能性食品.子是一种子副产品.麻花皮质的皮质是指麻的皮质.麻皮质的皮质麻皮质油酸油脂酸的使用方法糕点糕点糕点糕点糕点糕点糕点和脂肪是一种和脂肪.感官分析是一种感官分析.不和脂肪不和脂肪

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