小麦和全麦面粉对粮食质量的影响
1Hitit University, Food Engineering Department, Cevre Yolu Bulvari, No:8, 19030, Çorum, Turkey.
Anais da Academia Brasileira de Ciencias
|December 21, 2023
概括
麦和全麦粉可以用来制造高纤维的曼蒂,而不会对质量产生负面影响. 这种传统的土耳其食物可以在工业生产中获得改善的营养效益.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 谷物科学 谷物科学
背景情况:
- 小麦和全麦面是丰富的食纤维 (DF) 的来源.
- 传统的土耳其食品曼蒂以前没有使用这些高纤维成分生产.
- 将DF纳入主食可以提高其营养特征.
研究的目的:
- 评估小麦和全麦面粉对食品的营养和质量的影响.
- 评估工业规模生产高纤维材料的可行性.
主要方法:
- 曼蒂样品是通过工业生产的,使用精制面粉 (对照),小麦和全麦面粉.
- 分析包括食纤维,植物酸,体外血糖指数 (GI),颜色和质量参数 (损失,时间,体重增加).
主要成果:
- 用小麦或全麦面生产的曼蒂显示了食纤维含量增加.
- 植物酸水平增加,但质量与对照组相比仍然相当.
- 全麦面粉显著降低了体外葡萄糖指数 (GI).
结论:
- 小麦面粉和全麦面粉适合工业地料生产.
- 这些成分提高了营养成分,特别是食纤维和血糖指数,而不会影响质量.
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