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藻类增强的豆胡姆斯:用海藻和微藻改善营养和质地
José Matheus1, Maria João Alegria2, Maria Cristiana Nunes1
1LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Foods (Basel, Switzerland)
|July 27, 2024
概括
将藻类添加到小蜂蜜中可以增加蛋白质,矿物质和抗氧化剂. 这种可持续的食品创新增强了质地和营养价值,提供了更健康,高质量的替代品.
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
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 全球食品行业正在寻求可持续的解决方案,以养不断增长的人口,同时尽量减少对环境的影响.
- 消费者对质量的需求推动了食品和供应链的创新.
- 藻类是营养素和生物活性化合物的有希望的来源,用于食品丰富.
研究的目的:
- 为了描述藻类丰富的豆的物理和化学特性.
- 评估将海藻 (Gelidium corneum,Fucus vesiculosus) 和微藻 (Chlorella vulgaris) 纳入胡麻的营养和风湿学影响.
- 评估藻类作为流行食品成分的技术潜力.
主要方法:
- 藻类 (Gelidium corneum,Fucus vesiculosus,Chlorella vulgaris) 在6% (重量/重量) 的比例中被纳入了小.
- 营养分析的重点是蛋白质含量和矿物质概况.
- 评估了抗氧化活性和风湿性质 (质地,坚硬性,弹性),并与对照米相比较.
主要成果:
- 富含藻类的胡姆斯显示出蛋白质含量增加和矿物质质量改善,尤其是Fucus vesiculosus和自性Chlorella vulgaris.
- 在含有Fucus vesiculosus和Chlorella vulgaris的胡麻中观察到抗氧化活性显著增加.
- 藻类的结合增强了胡姆斯的结构,弹性和坚性,改善了整体质地和质量.
结论:
- 藻类丰富提供了一种可行的策略,以增强小豆的营养价值和功能性质.
- 特定的藻类物种,如Fucus vesiculosus和Chlorella vulgaris,显著提高矿物质含量和抗氧化能力.
- 藻类的结合改善了 hummus 的气质特性,呈现出一种可持续且富含营养的食品创新.
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