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功能性糖的配方含有天然抗氧化剂和豆
Mozhgan Roudbari1, Mohsen Barzegar1, Mohammad Ali Sahari1
1Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran.
Heliyon
|June 6, 2024
概括
研究人员使用核桃花绿皮提取物 (PGHE) 和草开发了低糖糖果. 这些富含抗氧化剂的糖果提供了一个更健康的替代品,没有人工的口味或颜色.
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:
- 糖是流行的糖果,通常含糖量高,缺乏营养益处.
- 越来越多的消费者对更健康的零食选择有越来越多的需求,其中包括减少糖和天然成分.
- 核桃花绿皮提取物 (PGHE) 是生物活性化合物的丰富来源,具有潜在的健康益处.
研究的目的:
- 通过添加 pistachio green hull 提取物 (PGHE) 和石来增强糖的营养特征.
- 为了优化糖配方的物理化学和纹理特性.
- 开发一种没有人工添加剂的低糖,富含抗氧化剂的糖.
主要方法:
- 响应表面方法 (RSM) 与中央复合设计 (CCD) 用于配方优化.
- 关键变量包括PGHE度,菜度和凝与粉的比率.
- 评估了物理化学,纹理,含量,抗氧化活性,FTIR,形态和稳定性.
主要成果:
- 使用RSM确定了最佳的糖配方,感官小组成员选择了三种.
- 选择的配方具有较高的总含量 (680.31 mg GAE/100g) 和显著的抗氧化活性 (IC50 = 277 μg/mL).
- 与传统糖果相比,开发的糖糖含糖量减少了50%,并且没有人工风味和颜色.
结论:
- 这项研究成功开发了低糖糖果糖果,具有增强的营养价值和抗氧化特性.
- 结合PGHE和甜提供了天然抗氧化剂的来源,并减少了对人工成分的需求.
- 优化的糖代表了消费者更健康的糖果选择.
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