用菜丰富的小麦面包的营养成分,物理特征和感觉质量
Ritnesh Vishal Prasad1,2, Sushil Dhital3, Gary Williamson2,4
1School of Chemistry, Faculty of Science, Monash University, Clayton, VIC 3800, Australia.
Foods (Basel, Switzerland)
|August 10, 2024
概括
将菜废料加入小麦面包中显著提高了营养价值,包括蛋白质和纤维. 虽然口味在较高水平上不太喜欢,但20%的菜丰富提供了与白面包相似的接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业废物价值化 农业废物价值化
背景情况:
- 食品创新对于可持续的废物利用和提高消费者健康至关重要.
- 在主食中利用农业废物,如菜,可以改善营养状况.
- 叶菜废弃物为丰富常见食品提供了机会.
研究的目的:
- 为了研究将菜废料纳入小麦面包的效果.
- 分析菜对面包营养含量,物理性质和感官属性的影响.
- 评估消费者对菜丰富面包的接受度和购买意向.
主要方法:
- 小麦面包是用不同百分比 (10-40%重量) 的菜 (Spinacia oleracea) 制备的.
- 分析了营养成分,颜色,纹理,粘贴特性和感官属性.
- 消费者接受和购买意图是由未经培训的小组成员评估的.
主要成果:
- 添加菜显著改变了面包的颜色和质地,增加了多孔性和修改了粘贴特性.
- 营养含量显著增加,包括蛋白质,纤维,铁,,,,,,以及各种维生素和多.
- 感官分析显示,在较高的菜水平下,味道和气味的偏好下降,尽管质地接受度仍然相似,20%的菜表现出与白面包相似的接受度.
结论:
- 将菜废弃物纳入小麦面包是一种可行的废弃物利用和提高营养价值的战略.
- 20%的菜缩水平表明了消费者接受的潜力,提供了一种增加蔬菜摄入量的有希望的方法.
- 进一步的研究可以优化感官配置文件,以最大限度地提高消费者的吸引力和这种食品创新的采用.
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