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探索果面粉和粉的物理化学和营养特性的差异

Nathalia Aparecida Barbosa Lossolli^1,2, Magali Leonel¹, Sarita Leonel^1,2

¹Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

|June 10, 2024

概括

果皮和肉提供有价值的营养素和粉,减少食物浪费. 它们的独特特性适合功能性面粉,食原料和食品中的加厚剂.

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:

果富含营养素和粉,但由于化品标准造成重大损失,导致食物浪费和环境影响.
价值化低利用的果部分,如皮和核可以减轻这些损失,并为食品工业创造增值产品.

研究的目的:

评估两种品种不同水果部分 (皮,肉质,核) 的果粉和粉的物理化学特性.
评估这些果衍生成分在食品工业中的潜在应用.

主要方法:

果皮面粉,纸面粉和粉的物理化学表征.
分析近距离成分,矿物质,维生素,抗氧化活性,颜色,水/油容量和粉形态.
评估粉的结晶性,热性质和粘度.

主要成果:

果皮面粉富含蛋白质,纤维,矿物质,胡卜素, Askorbic 酸和抗氧化剂,具有较高的水/油容量,适用于功能性面粉.
纸粉和粉,粉含量高,适用于软和无质产品.
纸粉具有更高的峰值粘度和分解,非常适合加厚/凝;粉核显示高热稳定性汁,,乳制品和头食品.

结论:

果皮和肉质可以有效地作为功能成分和食品添加剂,减少浪费.
来自不同部分的果粉的独特物理化学性质允许在食品行业的各种应用,从烤到加厚剂.

关键词:

曼吉弗拉指标农业食品损失农业食品损失化学成分化学成分化学成分粉的特性粉的特性

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