用D-最佳设计方法对功能丰富的小麦基营养谷物混合物进行过程标准化,以提高食品和营养安全
Samiksha Sharma1, Sanjay Kumar1, Pankaj Gautam2
1Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, India.
ACS omega
|June 24, 2024
概括
这项研究优化了以小米为基础的营养谷物混合物与肉和蔬菜,以应对营养不足. 开发的组合显示了改善弱势群体粮食和营养安全的潜力.
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
- 农业科学 农业科学
背景情况:
- 麦芽是多用途的谷物,用于各种食品.
- 营养缺乏仍然是一个重大的全球健康挑战.
- 开发营养丰富的食物对公共健康至关重要.
研究的目的:
- 为了优化功能丰富的小米基营养谷物混合物.
- 为了增强营养,将肉和蔬菜成分纳入.
- 为满足营养不良人口的需求.
主要方法:
- 使用混合设计与最佳定制设计模型.
- 作为主要成分,研究了麦芽粉,麦芽绿色粉,和粉.
- 雇员设计专家软件 (版本13) 用于数值优化.
主要成果:
- 优化的比例包括30%的麦芽粉,15%的麦芽绿色粉,15%的粉.
- 实验值与关键营养参数 (水分,灰,脂肪,纤维,蛋白质,碳水化合物,能量,水活动) 的预测值非常接近.
- 优化的混合物显示了更高的矿物质,和氨基酸含量.
结论:
- 优化的营养谷物混合物显示出提高营养状况的巨大潜力.
- 这种配方可以有助于改善粮食和营养安全.
- 麦芽小米面粉是开发强化食品的有价值成分.
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