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在挤出的零食产品中含有有营养价值的成分和热引起的污染物,这些零食产品富含了脱脂的压蛋糕
Antun Jozinović1, Jelena Panak Balentić1, Đurđica Ačkar1
1Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia.
Molecules (Basel, Switzerland)
|February 24, 2024
概括
在零食中添加脱脂的种子压蛋糕可以显著增加纤维和多含量. 超临界二氧化碳挤压为制造安全,营养增强的零食产品提供了一种有前途的方法.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 工艺工程是过程工程.
背景情况:
- 零食往往缺乏足够的食纤维和有益的植物化学物质.
- 农业副产品的价值化,如种子压蛋糕,可以改善营养特征.
- 挤出加工为零食生产提供了一种多功能方法.
研究的目的:
- 为了研究添加各种脱脂种子压蛋糕对扩大小吃的营养质量的影响.
- 评估不同挤出方法 (直接与超临界CO2辅助) 对零食组件的影响.
- 评估开发的零食的安全性,包括基甲基 (HMF) 和烯胺的含量.
主要方法:
- 将3%,6%和9%的脱脂压蛋糕 (,,南瓜,大麻) 加入到玉米粒中.
- 使用单螺杆挤出机生产直接扩展和间接扩展 (超临界CO2辅助 - SCFX) 零食产品.
- 对关键营养成分的分析:食纤维 (可溶和不可溶),耐性粉,总聚,HMF和烯胺.
主要成果:
- 压饼显著增加了零食中的可溶和不可溶纤维含量.
- 总多含量和抗氧化活性受到压蛋糕添加和挤出类型的积极影响.
- 基甲基 (HMF) 含量受压蛋糕类型和挤出方法的影响,但在所有样本中,烯胺仍低于检测限值.
- 耐性粉含量没有受到压蛋糕添加的显著影响.
结论:
- 脱脂的种子压蛋糕是增强零食的营养价值的宝贵成分,特别是在纤维和多方面.
- 超临界CO2辅助挤出 (SCFX) 是一种可行的技术,用于生产安全,营养改善的零食.
- 该研究强调了这些工艺的工业应用潜力,以创造更健康的零食选择.
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