用新成分配制的小麦饼干的营养概况,纤维含量和体外生物活性
Marta Mesias1,2, Francisco J Morales1, Cristina Caleja3,4
1Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 6, 28040-Madrid, Spain. mmesias@ictan.csic.es.
Food & function
|March 27, 2024
概括
用豆和胡卜粉丰富的基于小麦的饼干显示出改善的营养价值和抗氧化特性. 这些创新的配方提供了潜在的健康益处,由于增强的纤维和矿物质含量,以及抗真菌活性.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 微生物学 微生物学
背景情况:
- 传统的小麦制品往往缺乏多样化的营养成分.
- 加入奇亚种子和胡卜粉等新材料为增强产品的健康益处提供了机会.
- 了解这些成分的功能性质对于开发更健康的食物选择至关重要.
研究的目的:
- 为了评估麦饼干的营养成分和纤维含量,这些饼干添加了奇亚种子,胡卜粉和子糖.
- 研究这些新型饼干配方的体外抗氧化,细胞毒性,抗炎和抗菌活性.
- 确定这些特定成分的含有所带来的潜在健康益处.
主要方法:
- 基于小麦的饼干配方,含有不同程度的豆种子,胡卜粉和子糖.
- 分析营养参数,包括蛋白质,矿物质含量和总纤维.
- 在体外测试以评估抗氧化能力 (TBARS抑制,EC50值) 和抗微生物/抗真菌活性 (最小抑制度).
主要成果:
- 丰富的饼干显示蛋白质 (高达100%) 和矿物质含量 (高达40%) 显著增加.
- 纤维含量大幅增加,特别是使用10%的胡卜粉 (增加四倍).
- 抗氧化活性显著改善,EC50值降低表明更高的疗效,特别是在胡卜粉和豆种子.
- 虽然原料显示出广泛的抗微生物活性,但最终的饼干主要表现出抗真菌性质.
结论:
- 用豆和胡卜粉丰富的小麦饼干提供了增强的营养成分,特别是蛋白质,矿物质和纤维.
- 这些配方表现出显著的抗氧化和抗真菌特性,表明潜在的健康益处.
- 进一步的研究可能会探索最终食品中保留其他有益活动的可能性,例如细胞抗氧化作用.
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