面包食品的,营养和感官特征 用葡萄制成的面包食品的,营养和感官特征
Andrea Antoniolli1,2, Lucía Becerra1, Patricia Piccoli1,2
1Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina.
Plants (Basel, Switzerland)
|March 13, 2024
概括
马尔贝克葡萄 (GP) 以有益的化合物 (PC) 和食纤维增强面包食品. 这些功能性成分提高了营养价值,并被消费者接受,使GP成为可行的面包制品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业科学 农业科学
背景情况:
- 葡萄 (GP) 是一种富含生物活性化合物的副产品.
- 将功能成分纳入面包制品是一个日益增长的趋势.
- 马尔贝克葡萄 (GP) 具有作为功能性食品成分的潜力.
研究的目的:
- 为了评估马尔贝克葡萄 (GP) 作为面包店食品中的功能成分.
- 评估GP对化合物 (PC),营养和感官特性的影响.
- 为了确定PC在烤过程中的稳定性.
主要方法:
- 用不同的GP度配制的饼干,饼干和谷物棒.
- 对化合物 (PC),总含量 (TPC),抗激素能力 (AC) 和酸盐的分析.
- 评估营养成分 (纤维,蛋白质,灰,碳水化合物).
- 消费者对感官的评估.
主要成果:
- 此外,GP显著增加了食纤维,蛋白质,灰,TPC,AC和PCs.
- 碳水化合物含量随着GP的增加而减少.
- 在烤过程中,乙基化安托西安的稳定性更高.
- 补充食品每份提供了显著水平的生物活性化合物.
- 用GP补充的饼干获得了最高的消费者接受度.
结论:
- 马尔贝克葡萄 (GP) 是面包店食品中的一个可行的功能成分.
- 通过增加纤维和PCs,GP提高了营养特征.
- 用GP补充的面包制品在营养上是有益的,在感官上是可以接受的.
- GP提供了一种可持续的方式,将有价值的化合物纳入饮食中.
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