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通过薄荷和可可粉添加增加海绵蛋糕的功能
Beatrix Sik1, Krisztina Kovács1, Erika Lakatos1
1Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary.
Heliyon
|October 9, 2023
概括
这项研究通过添加荷兰可可和薄荷来开发功能性海绵蛋糕,显著增加了抗氧化剂和多醇含量. 这些增强的蛋糕在不影响口味的情况下提供健康益处,证明它们适合面包店生产.
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
- 食品技术 食品技术 食品技术
背景情况:
- 海绵蛋糕在全世界都很受欢迎.
- 薄荷和可可因其抗氧化特性而闻名.
- 开发具有增强营养特征的功能性食品是一个越来越感兴趣的领域.
研究的目的:
- 为了创建功能性的海绵蛋糕,结合荷兰可可粉和各种薄荷种类.
- 评估薄荷和可可对海绵蛋糕中抗氧化剂和多醇总含量的影响.
- 评估功能海绵蛋糕中关键生物活性化合物的损失.
主要方法:
- 功能性海绵蛋糕是用荷兰可可粉和1%,3%或5%的薄荷粉 (薄荷,薄荷,草薄荷) 制备的.
- 使用Folin-Ciocalteu方法量化总聚醇含量.
- 总抗氧化剂含量是使用铁减少抗氧化功率 (FRAP) 试验来测量的.
- 采用光谱分析来确定化合物含量和损耗.
主要成果:
- 与对照组相比,薄荷和可可的海绵蛋糕具有更高的总抗氧化剂和多含量.
- 薄荷和草薄荷品种在增强这些化合物方面显示出特别有前途的结果.
- 烤导致一些生物活性成分的损失,草薄荷和薄荷表现出对抗氧化剂和多醇的损失最少.
结论:
- 荷兰可可粉和各种薄荷品种是生产功能性面包制品的合适成分.
- 添加薄荷和可可可增强了海绵蛋糕的抗氧化剂和多烯特征.
- 这些功能性海绵蛋糕提供了一种可口的方式,以增加饮食中有益植物化合物的摄入量.
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