用超精细磨麦皮丰富的普通小麦面包:物理化学和感官特性
Beata Biernacka1, Dariusz Dziki1, Renata Różyło2
1Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
Molecules (Basel, Switzerland)
|October 28, 2023
概括
在意大利面中加入麦皮显著增加了纤维和抗氧化剂含量. 含有高达10%的麦的意大利面显示出良好的感官接受度,但更高的水平对质地产生了负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业副产品 农业副产品
背景情况:
- 麦皮是麦加工的副产品,富含不溶性纤维.
- 麦粉面食是一种主食,但其纤维含量可以提高.
- 使用食品加工的副产品,如麦,可以提供可持续的营养改善.
研究的目的:
- 评估用麦取代小麦粉对意大利面的物理化学和感官性能的影响.
- 为了分析麦皮丰富的意大利面的酸和黄成分.
- 评估改性意大利面的特性和消费者接受度.
主要方法:
- 意大利面配方创建了不同的麦含量 (0-20g/100g小麦粉).
- 物理化学分析包括灰,纤维,蛋白质,脂肪,颜色和纹理测量.
- 使用UPLC-MS/MS进行化合物识别;进行损失和感官评估.
主要成果:
- 麦显著增加了灰和纤维含量,同时减少了蛋白质和脂肪.
- 意大利面的颜色 (红色,黄色) 加剧,和轻度减少与麦皮添加.
- 含量和抗氧化活性增加;酸特别丰富. 损失仍然低于8%.
结论:
- 麦有效地提高了意大利面的营养成分,增加了纤维和抗氧化剂.
- 含有高达10%的麦的意大利面显示出良好的消费者接受度,特别是在感官属性方面.
- 麦的较高度会对意大利面质感产生负面影响,限制了商业可行性的最佳含量水平.
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