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含有种子的整个红枣肉的营养特征及其作为饼干中的替代功能成分的应用

Nisa Saelee¹, Roberto Castro-Muñoz², Worawan Panpipat^1,3

¹School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.

Foods (Basel, Switzerland)

|September 28, 2024

概括

红枣 (Garcinia mangostana L.) 种子 (MFS) 增强了饼干的营养,增加了纤维,灰和蛋白质,同时减少了糖. 这项研究表明,MFS是营养丰富的食品的有价值的功能成分.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
农业科学农业科学

背景情况:

红枣 (Garcinia mangostana L.) 含有丰富的营养素和植物化学物质.
在食品中使用包括种子 (MFS) 在内的整个红枣果肉质可以增强营养和药用益处.
从农业副产品中开发功能性食品成分促进了可持续性.

研究的目的:

为了研究MFS的营养成分.
为了配制基于MFS的饼干,具有不同的替代水平.
评估MFS对饼干的营养和物理性质的影响.

主要方法:

分析了近似成分,氨基酸,糖,矿物质,脂肪酸,颜色,质地和抗激素特性.
在13%,18%和23%的替代水平上,MFS被纳入了饼干配方.
基于MFS的饼干与对照组 (0%MFS) 的比较.

主要成果:

MFS是原始纤维,矿物质,氨基酸,omega-6和omega-9脂肪酸的来源.
加入MFS显著增加了饼干中的纤维,灰和蛋白质含量.
碳水化合物和总糖含量下降,而有益的脂肪酸,矿物质和生物活性化合物 (,黄) 增加.
在基于MFS的饼干中,抗氧化活性得到增强.

结论:

红枣种子 (MFS) 作为一种可行的功能成分,用于开发营养丰富的饼干.
加入MFS可以改善饼干的营养特征和物理特性.
使用MFS促进可持续农业和减少食品行业的废物.

关键词:

功能饼干是什么意思功能饼干一个功能成分的功能成分.曼哥斯丁是一种曼哥斯丁石.曼哥斯丁树的种子基于红枣的饼干饼干.

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