夏威夷塔罗 (Colocasia esculenta) 面粉的营养,物理化学和功能性质:一项比较研究
Solange M Saxby1,2, Lianger Dong1,3, Kacie K H Y Ho1
1Department of Human Nutrition, Food and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawaii, USA.
Journal of food science
|April 5, 2024
概括
夏威夷的塔罗面粉具有独特的营养和功能性质. 塔希提,班龙和莫伊品种的粉和纤维含量很高,表明它们作为食品添加剂的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 营养科学 营养科学
背景情况:
- 塔罗 (Colocasia esculenta) 面粉是一种有价值的碳水化合物来源和功能性食品添加剂.
- 不同的塔罗品种表现出不同的特征,影响食品应用.
- 夏威夷的塔罗品种由于其在食品配方中的潜力而未得到充分利用.
研究的目的:
- 评估五种夏威夷塔罗品种的营养,物理化学和功能性质.
- 为了确定不同塔罗面粉作为食品加工中的功能添加剂的适用性.
- 为食品应用确定具有优越特征的塔罗品种.
主要方法:
- 营养分析包括总粉和中性洗剂纤维.
- 物理化学性质评估:水溶性指数和水吸收指数.
- 功能性质评估:吸水能力和吸油能力.
主要成果:
- 塔希提,班龙和莫伊的面粉具有较高的总粉含量 (40.8,38.9,34.1g/100g).
- 莫伊面粉中含有最高的中性洗剂纤维,红素和纤维素含量.
- 塔希提面粉表现出优越的水溶性指数 (33.3 g/100 g),水吸收能力 (3.48 g/g) 和油吸收能力 (3.15 g/g).
结论:
- 夏威夷的塔罗面粉具有不同的营养和功能特征.
- 特定的塔罗品种,如塔希蒂和莫伊,为食品配方提供了卓越的特性.
- 塔罗面粉可以作为有效的替代碳水化合物来源和功能添加剂,提高食品质量.
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