开发强化面包,富含来自 (西班牙) 的植物性生物活性 (Expeller L.)
Brenda Ozón1, Juliana Cotabarren1, Florencia R Geier1
1Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 s/N, La Plata B1900, Buenos Aires, Argentina.
Foods (Basel, Switzerland)
|September 28, 2023
概括
来自豆种子的农业工业副产品可以创造功能性食品. 叶驱除剂水解强化小麦面包,产生可接受的产品,具有有益于人类健康的抗氧化特性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 可持续化学 可持续化学
背景情况:
- 农业工业的副产品,如菜,是开发新功能成分的可持续来源.
- 价值化这些副产品可以减少浪费,创造增值产品.
研究的目的:
- 开发功能性小麦面包,增添了 chia 驱逐蛋白质水解剂.
- 评估片的技术功能性质和抗氧化活性,用于面包应用.
- 为了评估强化面包的消费者接受度.
主要方法:
- 驱逐蛋白质水解剂是使用酶生成的.
- 确定了水解酸的水解和抗氧化活性程度.
- 小麦面包中含有不同度的 chia 驱逐剂水解剂.
- 消费者接受度是使用五分快乐度量表来评估的.
主要成果:
- 获得了54.3%的水解度和55.8%的抗氧化活性的蛋白质化物.
- 在初步的消费者研究中,强化面包显示了可接受的感官属性.
- 酸表现出适合面包产品开发的技术功能性质.
结论:
- 排泄物水解剂是用于功能性食品开发的生物活性的可行来源.
- 强化面包为营养恢复提供了一种环保的方法,也是饮食中抗氧化剂的潜在来源.
- 该战略为食品行业的农业废弃物利用提供了一个新的,可持续的替代方案.
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