蒸汽爆炸驴骨粉和相应的全麦饼干的性能和特点
Yue Li1, Xinru Qiu2, Yuanshuai Jiang2
1School of Agriculture and Biology, Liaocheng University, Liaocheng 252000, China.
Food chemistry: X
|September 27, 2024
概括
蒸汽爆炸是加工驴骨粉的最佳方法,可以改善其营养特性并增强全麦饼干. 这种方法提高了消化能力和矿物质的释放,创造了更健康的食品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 传统的动物骨粉加工方法在提高营养生物可用性方面存在局限性.
- 探索新的加工技术对于释放骨制成份在食品应用中的全部潜力至关重要.
研究的目的:
- 为了评估蒸汽爆炸作为驴骨粉的制备方法.
- 为了研究蒸汽爆炸驴骨粉 (SEDBP) 对全麦饼干的质量特征的影响.
主要方法:
- 驴骨粉是使用蒸汽爆炸,自闭槽和非处理方法制备的.
- 分析了SEDBP的物理化学特性 (颗粒大小,油/水容量,可溶性) 和营养方面 (蛋白质消化性,矿物质/氨基酸释放).
- 全麦饼干用不同的SEDBP度制备,并评估它们的质量属性 (颜色,质地,扩散比,感官可接受性).
主要成果:
- 蒸汽爆炸显著降低了颗粒大小,增加了油/水容量,水溶性和驴骨粉的抗氧化活性.
- SEDBP显示蛋白质消化能力提高, (Ca2+) 释放量增加,并促进了11种氨基酸的释放.
- 将30%的SEDBP添加到全麦饼干中可以改善颜色,硬度,扩散比,味道,质地和整体可接受性.
结论:
- 蒸汽爆炸是一种有效的方法来制备高质量的驴骨粉,其功能和营养性能得到改善.
- 可以利用SEDBP作为一种有价值的成分,以开发具有增强感官属性的营养强化全麦饼干.
- 这些发现支持在食品工业中扩大动物骨资源的应用.
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