软化梨糊改善玉米片的营养特性和感官接受度
B Shain Zuñiga-Martínez1, J Abraham Domínguez-Avila2, R Maribel Robles-Sánchez3
1Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico.
Foods (Basel, Switzerland)
|April 27, 2024
概括
将梨糊 (AP) 添加到玉米片中,可以显著提高它们的营养价值,包括和抗氧化能力. 2%的牛油果糊添加剂增强了玉米片,而不会对感官品质产生负面影响,使其成为一种可行的食品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 食品技术 食品技术 食品技术
背景情况:
- 梨糊 (AP) 是一个工业副产品,富含生物活性化合物.
- AP的价值化提供了一个增强食品产品的机会.
- 玉米片是一种流行的零食食品,具有营养改善的潜力.
研究的目的:
- 为了评估将梨 (AP) 加入到玉米片中的影响.
- 评估营养特征的变化,包括生物活性化合物和矿物质.
- 为了确定AP补充的玉米片的感官可接受性.
主要方法:
- 准备的玉米片样本具有不同百分比的AP (C-2%,C-6%,C-10%) 和对照 (C).
- 分析包括近距离组成,矿物质含量,脂肪酸概况,总,黄和抗氧化能力 (FRAP,DPPH,ORAC,TEAC).
- 感官可接受性被评估为气味,颜色,味道,纹理和整体接受性.
主要成果:
- 随着AP含量更高 (例如,C-10%与C相比),观察到化合物和黄类化合物的显著增加.
- 在所有用AP补充的样本中,抗氧化剂容量显著增加.
- 在对照和C-2%样本之间,没有发现气味,颜色,味道或整体可接受性的显著差异.
- C-2%的样本表现出改善的纹理和最高的整体消费者接受度,其中82%表示购买意图.
结论:
- 将2%的梨糊加入到玉米片中是一种可行的策略,以提高营养特性.
- 补充AP可以提高抗氧化能力和生物活性化合物含量,而不会影响感官属性.
- 梨糊显示出作为功能性食品成分的潜力,可以提高玉米片的质量.
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