补充葡萄黄糖副产品的粉面条的功能:对植物化学,功能,纹理,和感觉质量的影响
Sahil Chaudhary1, Barinderjit Singh1, Tanjeet Singh Chahal2
1Department of Food Science and Technology, I.K. Gujral Punjab Technical University, Kapurthala, Punjab, 144603, India.
Recent advances in food, nutrition & agriculture
|November 8, 2024
概括
葡萄黄粉 (GFP) 可以提高意大利面的营养价值,增加抗氧化剂和化合物. 最佳6%的GFP添加维持了感官质量,展示了可持续的食品废弃物利用战略.
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
- 可持续的粮食系统可持续的粮食系统
背景情况:
- 意大利面是全球消费的主要食品,适合营养强化.
- 葡萄 (Citrus paradisi) flavedo的副产品含有丰富的生物活性化合物.
- 有限的研究存在于将葡萄的flavedo纳入意大利面.
研究的目的:
- 为了评估冷干燥葡萄黄粉 (GFP) 对意大利面的植物化学,功能,纹理,微观结构和感官特性的影响.
- 为了确定面食补充剂的最佳GFP度.
主要方法:
- 意大利面含有3%,6%,9%和12%的冷干燥葡萄黄粉 (GFP).
- 分析了植物化学含量 (,黄),抗氧化活性 (DPPH,FRAP),特性,纹理属性,微观结构 (SEM) 和感官可接受性.
主要成果:
- GFP显著增加了和黄的总含量和抗氧化活性.
- 意大利面的时间减少了,而损耗随着GFP水平的提高而略有增加.
- 增加GFP降低了意大利面的硬度和变色 (减少L*,增加a*和b*).
- 最佳的感官可接受性是在6%的GFP下实现的,而更高的度会降低得分.
结论:
- 果的废弃物葡萄黄素 (Grapefruit flavedo) 可以作为一种生物活性成分来丰富意大利面.
- 用GFP补充的意大利面提供了增强的含量和抗氧化剂潜力.
- 葡萄黄粉可以在不影响技术和感官质量的情况下加入意大利面,这代表了一个有价值的副产品价值化策略.
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