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奎诺亚,基维查,小麦粉及其混合物的技术功能性质和风病学行为
Nicodemo C Jamanca-Gonzales1, Robert W Ocrospoma-Dueñas1, Yolanda M Eguilas-Caushi1
1Escuela de Ingeniería en Industrias Alimentarias, Departamento de Ingeniería, Universidad Nacional de Barranca, Barranca 15169, Peru.
Molecules (Basel, Switzerland)
|March 28, 2024
概括
安第斯的面粉,如菜和菜提供独特的蛋白质和纤维,增强食品. 这项研究评估了它们与小麦粉的技术功能性质,揭示了用于创新食品应用的混合物的显著差异.
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
- 材料科学 材料科学 材料科学
背景情况:
- 小麦面粉是食品工业的主要产品.
- 安第斯山脉的谷物 (菜,菜) 越来越多地被用于它们的营养益处 (蛋白质,纤维,生物活性化合物).
- 越来越多的人使用安第斯的面粉来丰富产品和无质配方.
研究的目的:
- 评估小麦,和基维查面粉的技术功能和质性质.
- 研究这些面粉的三元混合物的相互作用和特性.
- 为将安第斯山脉面粉纳入食品产品提供见解.
主要方法:
- 采用简单的格子混合设计,创建了七种处理 (纯粉和三元混合).
- 评估的技术功能性质包括颗粒大小,吸水能力,膨胀力和密度.
- 分析了风病学特性,颜色,微观结构 (光微图) 和分子组成 (拉曼光谱).
主要成果:
- 在面粉及其混合物之间观察到颗粒大小,水吸收和质性质的显著差异.
- 在不同的面粉处理中,颜色和微观结构的变化是明显的.
- 拉曼光谱学提供了关于混合物中的分子组成和相互作用的宝贵数据.
结论:
- 这项研究阐明了小麦,米和米粉及其混合物的独特技术功能和质行为.
- 了解这些特性对于优化在食品加工中使用安第斯面粉至关重要.
- 这些发现有助于开发创新的食品,特别是在和糕点应用中,利用安第斯谷物的独特属性.
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