不同量的花对面条的质地,消化特性和微观结构的影响
Zhongwen Cao1,2, Lingchen Zhou3, Sumin Gao1,4
1School of Tourism and Cuisine Yangzhou University Yangzhou China.
Food science & nutrition
|May 10, 2024
概括
将大豆副产品okara添加到小麦面,可以提高营养价值和质量. 奥卡拉强化改善了抗氧化活性和耐性粉含量,创造了更健康的面条选择.
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
背景情况:
- 小麦面通常由于加工损失而表现出营养不平衡.
- 作为大豆加工副产品的奥卡拉富含蛋白质,纤维和必需氨基酸.
研究的目的:
- 为了研究加对小麦面条质量的影响.
- 为了评估抗氧化特性,氨基酸特征,耐性粉和微观结构的变化.
主要方法:
- 准备的面条含有不同百分比的奥卡拉 (9%和12%).
- 分析包括质地,抗氧化活性 (ABTS,DPPH),粉消化性 (RDS) 和微观结构.
主要成果:
- 9%的奥卡拉增加了面条的硬度 (107.19%) 和粘性 (132.14%),增强了ABTS的激素清除 (60.78%).
- 12%的奥卡拉改善了DPPH激素清除 (23.66%),降低了快速消化粉 (RDS) 到21.21%,并增加了耐性粉 (RS) 到44.85% (p < .05).
结论:
- 此外,Okara有效地强化了小麦面,改善了营养和抗氧化剂的特性.
- 加入9%或12%的奥卡拉可以提高面条的质量和健康益处,而无需显著妥协.
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