用发芽麦重新配制库斯库斯:通过电子感官评估的物理化学性质和感官特征
Gabriella Giovanelli1, Andrea Bresciani1, Simona Benedetti1
1Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy.
Foods (Basel, Switzerland)
|October 14, 2023
概括
芽的麦显著提高了库斯库斯中的营养价值和感官吸引力. 包括50%的发芽麦面粉改善了醇含量,抗氧化活性和整体味道.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 农业的价值化 农业的价值化
背景情况:
- 像库斯库斯这样的传统食品可以重新制定,以纳入未充分利用的作物.
- 麦是一种营养丰富的谷物,具有食品产品创新的潜力.
- 发芽是一个可以修改谷物的营养和感官特性的过程.
研究的目的:
- 调查发芽对白麦的影响及其随后在库斯库斯中的使用.
- 评估不同发芽时间和麦含量水平对库斯库斯品质的影响.
- 评估重制库斯库斯的物理,化学,抗氧化和感官特性变化.
主要方法:
- 库斯库斯是使用不同水平 (25%, 50%) 的芽麦 (48h, 72h) 的麦面粉制备的.
- 分析了物理性质 (散装密度,水分),行为 (质感),化学成分 (素,鲁丁,氨酸) 和抗氧化活性 (DPPH测定).
- 通过使用电子鼻子,舌头和眼睛来评估感官属性.
主要成果:
- 将50%的面粉替换为72小时发芽的麦面粉增加了化合物,素,素和抗氧化剂活性,在后进一步增加.
- 库斯库斯的凝聚力和弹性随着芽的麦而改善,尽管硬度和性增加了.
- 总体上,感官特征有所改善,50%发芽的麦库斯库斯的苦味和性减少.
结论:
- 芽麦,特别是在72小时内,是一种有效的方法来增强库斯库斯的营养和抗氧化特性.
- 使用50%发芽的麦面粉改制的库斯库斯提供了改善的健康益处和可取的感官特征.
- 这项研究强调了使用发芽的麦为传统食品增加价值的潜力.
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