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Updated: Jun 22, 2026
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High-throughput Saccharification Assay for Lignocellulosic Materials
Published on: July 3, 2011
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面粉作为行业的功能成分的潜力
Oana Bianca Oprea1, Ignat Tolstorebrov2,3, Ingrid Camilla Claussen4
1Faculty of Food and Tourism, Transilvania University of Brasov, 148 Castelului Street, 500014 Brașov, Romania.
Foods (Basel, Switzerland)
|December 23, 2023
概括
海藻面粉Saccharina latissima显示出作为面包配料的潜力,具有高矿物质和纤维含量. 面包含有1.5-3%的藻类面粉保留了良好的感官质量和营养益处.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 海洋生物技术 海洋生物技术
背景情况:
- 欧洲健康"超级食品"产品市场,包括宏观藻类补充剂,正在迅速扩大.
- 海藻以其高蛋白质,纤维和矿物质含量而闻名,表明其作为功能性食品成分的潜力.
研究的目的:
- 评估将Saccharina latissima面粉纳入面包生产中的气质和化学可行性.
- 评估Saccharina latissima面粉对面包的感觉和纹理特性的影响.
主要方法:
- 对Saccharina latissima面粉进行矿物质含量的化学分析 (Ca,Mg,K,Fe,P,I).
- 使用总聚醇含量和DPPH测定来评估抗氧化特性.
- 通过ICC 173标准方法进行风病学分析.
- 面包样本的感官评价具有不同水平 (1.5-6%) 的Saccharina latissima面粉替代物.
主要成果:
- 与小麦面粉相比,Saccharina latissima面粉的矿物质含量明显更高 (例如,:8236毫克/千克,:12.530毫克/千克).
- 面包样本含有1.5%和3%的Saccharina latissima面粉,表现出与对照组 (100%小麦面粉) 相似的感觉特性.
- 藻类面粉含量增加 (4.5-6%) 导致感觉属性减弱,在96小时的储存时间内增加了性和性.
结论:
- 萨卡里娜拉蒂西玛面粉可以用于制造面包,1.5-3%的替代产生的可接受的风湿和感觉形状.
- 这些较低的替代水平使面包成为有价值的食纤维和必需矿物质来源.
- 更高的替代水平 (4.5-6%) 导致面包质量不满意,限制了实际应用.
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