为发展中国家设计可持续的断奶食品:不仅仅是营养素问题
Luigi Moriconi1, Elena Vittadini1, Anita R Linnemann2
1School of Biosciences and Veterinary Medicine, Università degli Studi di Camerino, Camerino (MC), Italy.
Food & function
|October 2, 2023
概括
这项研究通过混合发酵的和发芽的瓶种子来改善婴儿. 新的混合物增强了营养和物理特性,为婴儿营养不良提供了更好的解决方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 人类营养人类营养
- 婴儿营养 婴儿营养
背景情况:
- 混合补充食品对于婴儿营养不良至关重要,但面临谷物凝化和粘度的挑战.
- 优化营养和物理性质对于有效的断奶食品至关重要.
研究的目的:
- 研究补充婴儿的营养,功能和反营养因素.
- 为了评估将发酵的小麦粉与发芽的瓶种子粉相结合的影响.
主要方法:
- 开发一个补充婴儿,使用发酵的麦粉和发芽的瓶种子粉.
- 分析混合的营养,功能和反营养特征.
主要成果:
- 结合的功能和物理性能得到了改善,使其适用于10个月及以上的婴儿.
- 一个100克的份量提供了115-145%的推蛋白质和23-31%的推能量摄入量为婴儿与低母乳能量.
- 这种混合物解决了传统加工方法的局限性,例如高粘度和低消耗.
结论:
- 结合发酵的和发芽的瓶种子面粉可以显著提高补充婴儿的质量.
- 需要采用涉及加工策略和技术的多方面的方法,以平衡婴儿食品中的营养和物理属性.
- 这种改进的提供了一种可行的解决方案,通过满足关键营养要求来打击婴儿营养不良.
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