用梨粉末作为脂肪替代品配制的面包:质量参数和体外抑制活动
Newton Carlos Santos1,2, Raphael Lucas Jacinto Almeida3, Eduardo Wagner Vasconcelos de Andrade1
1Bioprocess Laboratory, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil.
Journal of food science
|March 7, 2024
概括
梨果粉 (APP) 可以取代面包中的化植物脂肪,增强营养价值和抗氧化特性. 这种功能成分为面包制品提供了更健康的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 面包中的化植物脂肪有助于产生不良健康影响.
- 梨果粉 (APP) 是健康脂质和生物活性化合物的潜在来源.
研究的目的:
- 评估APP作为面包中化植物脂肪的替代品.
- 评估APP对面包营养,物理和功能性质的影响.
主要方法:
- 泡干燥 (FMD) 用于生产APP.
- 越来越多的APP度 (5%-25%) 被纳入面包配方中.
- 分析包括营养成分,物理性质,酶抑制,含量,抗氧化活性,颜色和结构.
主要成果:
- 加入APP降低了脂质,碳水化合物和能量含量.
- 观察到脂酶抑制,总含量和抗氧化活性显著增加.
- 面包结构和晶体图案 (类型V) 随着APP水平的提高而发生变化.
结论:
- 梨果粉 (APP) 显示出作为面包中更健康的脂肪替代品的潜力.
- APP可以增强面包产品的功能性质.
- 在功能化面包食品的进一步创新是可能使用APP.
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