番茄副产品的稳定和价值化:面包行业的一个案例研究
Idoya Fernandez-Pan1, Francisco C Ibañez1, Paloma Virseda1
1IS-FOOD Research Institute, Public University of Navarre, Pamplona, Spain.
Journal of food science
|September 29, 2023
概括
使用对流干燥制造的番茄副产品面粉,可以取代菜中高达15%的小麦面粉. 这种可持续的面包制品成分在消费者接受研究中得到了好评,促进了循环经济原则.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续的粮食系统 可持续的粮食系统
- 循环经济的应用 循环经济的应用
背景情况:
- 在全球范围内,番茄生产产生了大量的副产品 (皮,种子).
- 价值化这些副产品符合可持续食品系统的循环经济原则.
研究的目的:
- 开发一种半工业方法,在面包店中全面使用番茄副产品.
- 为了评估番茄副产品粉在focaccia的可行性和消费者接受度.
主要方法:
- 番茄副产品 (皮,种子) 被脱水 (对流/冷干燥) 并成面粉.
- 部分用番茄副产品面粉 (0-20%) 代替焦中的小麦面粉.
- 分析了平面面包的特性和消费者接受度.
主要成果:
- 在60°C的对流干燥是基于动力学和烯保留的建议.
- 更多的替换导致更大的坚性;最大的切削力在15%的替换.
- 使用5%-15%替代品的平面面包显示出消费者积极接受.
结论:
- 多达15%的番茄副产品面粉可以纳入焦,提高可持续性.
- 这种方法整合了从田地到餐桌的食物链,证明了工业可行性.
- 该研究支持通过面包行业的副产品价值化来支持可持续的粮食生产.
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