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增强的桑零食吧:感官,营养和风病学评估
Ioana Mariana Haș1, Dan-Cristian Vodnar2,3, Alexa Florina Bungau1
1Doctoral School of Biomedical Sciences, University of Oradea, 410087 Oradea, Romania.
Foods (Basel, Switzerland)
|October 14, 2023
概括
用麦,小米和老树粉制成的新功能零食条提供了增强的营养和味道. 这些棒显示出改善肠道健康和减少心脏代谢风险因素的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 食品技术 食品技术 食品技术
背景情况:
- 越来越多的人对功能性食品的兴趣,以减少心脏代谢风险.
- 麦和小米制品为粮食发展提供了营养基础.
- 老因其抗氧化剂和潜在的益生菌性质而闻名.
研究的目的:
- 开发和评估以麦和小米为基础的零食条,富含冷干燥的长树粉 (FDEBP).
- 评估FDEBP对感官属性,营养价值,风湿性质和肠道微生物群益处的影响.
- 为了确定消费者接受和最佳的FDEBP度增强的零食吧.
主要方法:
- 感官评估使用快乐的测试来评估消费者对味道,质地和整体喜好的偏好.
- 风湿学分析以确定机械性质的动态储存模块 (G') 和损失模块 (G′′).
- 营养分析以确认宏观营养素含量并评估潜在的健康益处.
主要成果:
- 感官评估表明接受度很高,得分从7到8.04不等,其中含有1%FDEBP的酒吧得分最高.
- 风学分析显示,0.5%和1%的FDEBP显著改善了零食条的结构强度.
- 营养分析证实,这些零食棒提供了基本宏观营养素的平衡组合.
结论:
- 富含FDEBP的麦和小米料是一种美味的功能性食品选择.
- 加入FDEBP可以提高零食吧的营养特征和结构完整性.
- 这些功能性零食棒提供了对肠道健康有益的微量加工,无添加剂的营养素和生物活性化合物的来源.
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