用蓝和蔓越粉丰富的饼干的质量评估
Njomza Gashi1,2, Endrit Hasani1, Salih Salihu1
1Department of Food Technology With Biotechnology Faculty of Agriculture and Veterinary University of Prishtina "Hasan Prishtina", Prishtina, Kosovo 10000.
International journal of food science
|August 20, 2024
概括
用蔓越和蓝粉来丰富蛋糕,提高了它们的营养成分和消费者吸引力. 度更高的果增强了质地,颜色和味道,消费者更喜欢含有6-9%果粉的蛋糕.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 食品技术 食品技术 食品技术
背景情况:
- 植物提取物越来越多地用于增强食品的营养价值和消费者的吸引力.
- 面包制品,如蛋糕,是理想的结合水果,因为高消耗和兼容性.
- 用植物成分丰富蛋糕提供了改善营养和营销的机会.
研究的目的:
- 通过添加蔓越和蓝粉末来改善蛋糕的营养成分.
- 为了评估丰富的蛋糕的物理化学,纹理,颜色和感觉特性.
- 为了评估不同度果粉的蛋糕的消费者接受度.
主要方法:
- 饼是用3%,6%和9%的蔓越和蓝粉制成的.
- 分析包括物理化学参数 (重量,湿度,pH等). ),颜色,纹理和感官评估.
- 丰富的饼干与没有果粉的对照样本进行了比较.
主要成果:
- 果粉添加显著改变了饼干的pH值和酸度,增加了硬度和性,并影响了颜色参数 (红色,浅色,黄色).
- 感官评估表明,消费者更喜欢果度较高的蛋糕 (6-9%).
- 使用9%粉末的蔓越饼干和使用6%粉末的蓝饼干获得了很高的消费者认可.
结论:
- 结合蔓越和蓝粉,可以有效地增强蛋糕的营养和感官属性.
- 果丰富对蛋糕的质地,颜色和消费者偏好产生积极影响.
- 这项研究强调了果丰富的饼干在市场创新和消费者满意度方面的潜力.
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