相关实验视频

Updated: Jul 16, 2025

Extraction of Lignin with High β-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield

Extraction of Lignin with High β-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield

Published on: January 7, 2019

作为生产低碳水化合物面包的成分的核桃粉:物理化学,感觉和光谱特征

Monika Wójcik¹, Dariusz Dziki², Arkadiusz Matwijczuk³

¹Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland.

Foods (Basel, Switzerland)

|September 9, 2023

概括

核桃面粉通过增加蛋白质和化合物来增强低碳水化合物面包. 最佳的15%的添加剂提高了营养价值和抗氧化剂活性,同时保持了消费者接受.

科学领域:

食品科学与技术食品科学与技术
营养生物化学营养生物化学
材料科学 (光谱学) 材料科学

背景情况:

核桃面粉 (WF) 提供了一个营养密集,无质的替代成分.
低碳水化合物面包配方往往寻求改善营养成分和质地.
了解成分相互作用对于优化制品至关重要.

研究的目的:

为了评估将核桃粉 (WF) 纳入低碳水化合物面包的影响.
分析世界粮食基金补充面包的物理,化学,感觉和分子变化.
确定最佳的WF度,以提高面包质量和营养益处.

主要方法:

面包配方以5%,10%,15%和20%的水平富含WF.
评估了物理特性 (面包体积,损),化学成分 (蛋白质,脂肪,碳水化合物) 和感官属性.
减弱总反射度里埃转换红外光谱 (ATR-FTIR) 分析了分子变化.

主要成果:

添加WF增加了面包的体积和蛋白质含量,同时减少了脂肪和可用的碳水化合物.
碎片的颜色转向更红色和更黄色的色调,硬度和度增加.
ATR-FTIR光谱显示了蛋白质,碳水化合物和脂肪含量的显著变化,特别是在蛋白质区域.

结论:

低碳水化合物面包推15%的WF含量,以平衡消费者接受和增强营养.
富含WF的面包表现出显著更高的化合物 (约. 40%),蛋白质 (大约为 8%),以及脂肪 (大约. 4%) 的比例.
富含WF的丰富物质大大提高了面包的抗氧化活性.

关键词:

具有抗氧化特性具有抗氧化特性化学成分化学成分颜色颜色颜色颜色颜色没有质的无质面包质地质地质地在这个过程中,体积体积体积体积量.

更多相关视频

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

Green and Low-cost Production of Thermally Stable and Carboxylated Cellulose Nanocrystals and Nanofibrils Using Highly Recyclable Dicarboxylic Acids

Green and Low-cost Production of Thermally Stable and Carboxylated Cellulose Nanocrystals and Nanofibrils Using Highly Recyclable Dicarboxylic Acids

Published on: January 9, 2017

相关概念视频

Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids

Loss of Carboxy Group as CO₂: Decarboxylation of β-Ketoacids

Carboxylic acids, upon heating, undergo a decarboxylation reaction by releasing carbon dioxide gas. Monocarboxylic acids do not undergo decarboxylation easily. However, a silver salt of carboxylic acid reacts with bromine or iodine under high temperature to release carbon dioxide gas and forms halide with one less carbon. This reaction is called the Hunsdiecker reaction.

Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives

Loss of Carboxy Group as CO₂: Decarboxylation of Malonic Acid Derivatives

Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.