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开发功能性无质酸面粉面包与伪谷物,并与Moringa oleifera丰富
Rocío Peñalver1, Gaspar Ros1, Gema Nieto1
1Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo, 30071 Murcia, Spain.
Foods (Basel, Switzerland)
|November 14, 2023
概括
开发无质面包与伪谷物和莫林加改善了腹患者的营养. 与商业选择相比,这些功能性面包提供了增强的蛋白质,纤维和抗氧化剂.
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
- 结核病研究 结核病研究
背景情况:
- 无质产品往往缺乏诸如蛋白质和纤维等必需的营养素.
- 伪谷物和Moringa为无质饮食提供了潜在的营养益处.
研究的目的:
- 开发无质的功能性面包,使用伪谷物,和酸面粉.
- 用Moringa oleifera强化这些面包,以提高它们的营养成分.
- 评估重制面包的营养,物理化学和感官特性.
主要方法:
- 制备了六种无质酸面包:三种对照品 (菜,杏仁,棕米) 和三种用Moringa丰富的.
- 分析包括抗氧化能力,化合物,营养成分,叶酸,氨基酸,矿物质,脂肪酸和感官评估.
- 一个商业无质面包作为一个基准.
主要成果:
- 与商业无质面包相比,改制面包显示出优越的营养特性.
- 莫林加丰富增加了昆-莫林加面包中的蛋白质,纤维,特定糖和氨基酸 (例如, fenylalanine,cysteine).
- 杏仁-莫林加面包表现出更高的叶酸,抗氧化能力,化合物和特定脂肪酸 (CLA,9t-C18:1).
结论:
- 没有质的面包,加上莫林加,用伪谷物制作,提供了更好的营养价值.
- 这些重制面包可以帮助满足营养需求,并为患有乳的人提供健康益处.
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