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Chia 种子及其微分的技术功能作为肉类类型的成分

Caroline Senna¹, Luiza Soares¹, Mariana Buranelo Egea²

¹School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros, Rio Grande 96203-900, Brazil.

Molecules (Basel, Switzerland)

|January 23, 2024

概括

种子为肉类替代品提供了一个有前途的植物性解决方案,提供蛋白质,脂质和纤维. 它们的部分,包括油和粘液,增强了类似肉类产品的营养和功能性质.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
可持续农业可持续农业

背景情况:

越来越多的消费者意识到与肉类消费相关的伦理,环境和健康问题.
对于复制传统肉类感官和营养特征的植物性肉类类别的需求日益增加.
需要新的,可持续的原材料来开发高质量的肉类替代品.

研究的目的:

审查豆种子及其分片作为肉类类产品中的功能成分的潜力.
探索使用全种子及其成分的营养和技术功能益处.
评估豆衍生成分是否适合开发有效的肉类类型.

主要方法:

关于豆种子成分和功能的科学研究的文献综述.
对油,脱脂粉和粘液在食品配方中的应用研究的分析.
对技术功能性质的评估,如乳化和营养贡献.

主要成果:

奇亚种子是丰富的蛋白质,脂质 (富含多不和脂肪酸) 和纤维的来源.
油在乳液中提供营养益处和稳定性.
脱脂的粉含有大量蛋白质,并作为粘液的来源,它具有出色的乳化能力.

结论:

种子及其分 (油,粘液) 非常适合开发肉类类型.
这些成分提高了植物性肉类替代品的营养价值和技术功能性质.
利用豆种子战略性地支持开发可持续和高质量的类似肉类产品.

关键词:

萨尔维亚西班牙菜 (Salvia hispanica) 是一种西班牙菜.副产品副产品副产品脱脂的粉脱脂的粉与肉类类似的产品.粘结物粘结物粘结物粘结物

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