通过添加蛋白质来改善冷煮面的质量
K Monalisa1, Md Toufik Hasan1, A S M Sayem1
1Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh.
Cryobiology
|June 27, 2024
概括
蛋白质丰富,使用素,蛋白或大豆蛋白,改进的冷煮面 (FCN). 素增强了纹理和水分,而蛋白蛋白在冷储存期间稳定了颜色.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 冷煮面 (FCN) 的质量在储存期间可能会降低.
- 蛋白质丰富是一种改善FCN特性的潜在策略.
研究的目的:
- 调查素,蛋白蛋白和大豆蛋白丰富对FCN的影响.
- 为了评估冷储存期间物理化学,,纹理和颜色属性的变化 (0-3周的冷温度为-18°C).
主要方法:
- 将不同蛋白质来源 (素,蛋白,大豆) 纳入FCN配方中.
- 分析水分含量,灰含量,损耗,吸水,纹理形状分析和颜色参数.
- 在冷存储在-18°C0,1,2和3周后评估性质.
主要成果:
- 蛋白质丰富增加了水分和灰含量,改善了营养价值.
- 丰富的FCN显示减少了损失和更好地保持水分.
- 富含素的面条具有优越的吸水能力和质地特性 (凝聚力,性,弹性).
- 蛋白蛋白增强了分子间相互作用,在储存过程中改善了颜色稳定性.
结论:
- 蛋白质丰富是一种有效的策略,可以提高FCN的质量.
- 素和蛋白蛋白在冷储存期间为FCN质量提供了明显的好处.
- 进一步的研究可以优化优质FCN产品的蛋白质水平.
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