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氧酸强化果:使用模糊逻辑进行配方,表征和感官数据评估

Saba Liaqat^1,2, Zaheer Ahmed¹, Faisal Iqbal³

¹Department of Environmental Design, Health, and Nutritional Sciences, Allama Iqbal Open University, Islamabad, Pakistan.

Journal of food science

|October 18, 2023

概括

来自山羊骨的酸 (HAp) 被加工成原料和纳米生物原料粉末,提高含量和生物可用性. 这些粉末被用来制造强化的果,纳米生物的配方被证明是最可接受的消费者.

科学领域:

生物材料科学生物材料科学
食品科学与技术食品科学与技术
补充补充的补充

背景情况:

越来越多的消费者转向快餐,需要开发富含营养的产品.
生物废弃物材料为功能性食品成分提供可持续的来源.
强化对于解决饮食中缺乏的情况至关重要.

研究的目的:

从山羊骨中提取和表征酸 (HAp),用于强化.
开发和评估使用原始和纳米生物的HAp.Ap.使用强化果.
评估强化的营养价值,物理特性和消费者接受度.

主要方法:

通过化和超声波从山羊骨中提取酸 (HAp).
使用光谱学 (AAS,XRD,LIBS) 进行表征,以确定含量,颗粒大小和Ca/P比率.
使用模糊的逻辑和享乐的尺度开发果的配方,具有不同的HAp度和感官评估.

主要成果:

与原始HAp (1439.7 ppm,约36%) 相比,纳米生物原始HAp的含量 (3194.8 ppm) 和生物利用率 (∼39%) 显著更高.
纳米生物原生HAp的颗粒大小较小 (47-139nm),Ca/P比率高 (1.76),与原始HAp (183nm,1.63) 相比.
强化果泡配方 (纳米-A和纳米-B) 实现了高粘度,并根据感官分析获得了消费者的喜好.

结论:

经过加工的山羊骨HAp是食品中强化的可行来源.
纳米生物的HAp增强了含量和生物可用性,从而提高了食品的质量.
消费者对丰富的果的接受度凸显了新型,营养密集的食品开发的潜力.

关键词:

在PCA中,PCA是PCA.生物生成的.骨头骨头骨头骨头模糊的逻辑模糊的逻辑氧帕提特是一种氧帕提特.这是一款mousse.

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