用益生菌从菜制成的第二代零食. 物理化学性质,体外可消化性,抗氧化活性和消费者接受度
Karen Sofia Muñoz Pabon1, Diego Fernando Roa Acosta2, Jesús Eduardo Bravo2
1Grupo de Investigación GIEPRONAL, Facultad de Ciencias Básicas, Tecnología e Ingeniería, Universidad Nacional Abierta ya Distancia (UNAD), Bogotá, Colombia.
Heliyon
|September 11, 2024
概括
这项研究开发了一种高蛋白,益生菌的米零食,使用米粉. 60%的麦粉配方提供了优越的蛋白质和抗氧化剂含量,尽管它导致了高的血糖指数.
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
- 微生物学 微生物学
背景情况:
- 粮食安全需要创新的食品设计来应对全球性挑战.
- 开发营养丰富,功能性食品对于公共健康至关重要.
- 基于大米的零食提供了一个多功能基础,以蛋白质和益生菌进行强化.
研究的目的:
- 评估高蛋白米面粉 (HPQF) 对米零食特性的影响.
- 为了创建新的零食配方,富含益生菌 (Bacillus coagulans).
- 评估开发的零食的物理化学,益生菌活力,消化能力和感官属性.
主要方法:
- 米粉与不同百分比 (10-60%) 的HPQF和0.1%的Bacillus coagulans混合.
- 零食经过挤压,修改大气包装,随后进行分析.
- 评估的关键参数包括扩张,密度,多孔性,质地,蛋白质含量,益生菌活力,对胃肠汁 (TAGJ) 的耐受性,粉消化能力,血糖指数 (GI) 和抗氧化能力 (ABTS,DPPH,FRAP).
主要成果:
- 60%的HPQF零食达到17%的蛋白质含量,并表现出最高的抗氧化活性.
- 益生菌活力保持在10^6CFU/g以上,TAGJ的生存率为75%.
- 增加的HPQF导致了更高的零食硬度和更低的膨胀,但在20%和60%的含量下具有相似的多孔性.
- 尽管降低了GI,但所有配方仍然处于高GI (>70) 类别.
结论:
- 强化HPQF和Bacillus凝血菌的米零食是蛋白质和益生菌的良好来源.
- 60%的HPQF配方显示了增强的抗氧化特性和良好的感官接受性.
- 未来的研究应该专注于降低这些功能性零食的血糖指数.
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