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来自彩色土豆 (Solanum tuberosum L.) 的果肉作为一个丰富甜点饼干的成分

Dorota Gumul¹, Rafał Ziobro¹, Jarosław Korus¹

¹Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland.

Foods (Basel, Switzerland)

|October 28, 2023

概括

在饼干中添加彩色的土豆肉质显著增加了多,黄和酸盐含量. 这种零废弃物方法提高了饼干营养,增加了纤维和蛋白质,同时减少了像氧甲基 (HMF) 这样的有害化合物.

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
可持续的食品技术可持续的食品技术

背景情况:

来自彩色土豆的冷干燥纸,是粉分离的副产品,富含多.
通过减少工业废物,利用这种纸符合零废弃物原则.
彩色马纸质由于其生物活性化合物含量,因此有可能用于食品强化.

研究的目的:

为了评估将5%和10%的彩色土豆纸加入到饼干中的影响.
分析多含量,抗氧化活性和营养成分的变化.
评估基甲基 (HMF) 和增强型饼干中的烯胺水平的影响.

主要方法:

饼干中添加了两种彩色马品种 ("Magenta Love"和"Marleta Blue") 的冷干肉质,分别为5%和10%.
分析包括对多,黄,素和黄的量化.
确定了物理特征,营养成分 (纤维,蛋白质,脂肪,灰),HMF和烯胺.

主要成果:

与对照组相比,强化饼干显示了多,黄,素和黄的2-4倍增加.
纤维和蛋白质含量增加至17% (约2倍),脂肪或灰含量没有变化.
饼干的含量减少了30%的HMF和40%的烯胺;"Magenta Love"纸质比"Marleta Blue"更有效.

结论:

彩色土豆纸是一种有效的添加剂,可以增强饼干多和营养价值,支持零废弃食品技术.
防御工事改善了促进健康的关键化合物和纤维含量.
与"Marleta Blue"相比",Magenta Love"土豆肉质在丰富饼干方面表现出更高的有效性.

关键词:

在HMF的营养价值方面,HMF具有很高的营养价值.烯胺的使用方法抗氧化剂抗氧化剂是一种抗氧化剂.增强型饼干是一种增强型饼干.身体特征身体特征身体特征来自红色和紫色土豆的纸.

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