对烤甜零食中的物理化学变量和生物活性化合物的分析
Olivia Caro-Hernández1, Ernesto Aguilar-Palazuelos1, Roberto Gutiérrez-Dorado1
1Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México.
Journal of food science
|November 26, 2024
概括
在更高的温度下甜会使它们变软,改变颜色,同时减少一些营养素. 然而,保留了大量的 Askorbic 酸和其他生物活性化合物,为健康提供了好处.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 甜因其营养价值和对抗营养不良的潜力而得到认可.
- 它们含有提供健康益处的生物活性化合物.
- 了解加工效应对于优化营养质量至关重要.
研究的目的:
- 为了研究烤温度对甜零食特性的影响.
- 分析烤过程中质量变化的动力学.
- 为了确定生物活性化合物在不同温度下的保留.
主要方法:
- 甜被烤在100,120和140°C的温度下.
- 测量了物理化学性质 (可破裂性,水活性,颜色).
- 生物活性化合物 (甲酸,化合物,胡卜素) 被量化.
主要成果:
- 烤温度的提高导致了更柔软的质地,较低的水活性和显著的颜色变化.
- 亚酸,化合物和总胡卜素随着温度升高而减少.
- 观察到阿斯科布酸的显著保留和化合物和胡卜素的部分保留.
结论:
- 烤温度显著影响甜零食的质量和生物活性化合物含量.
- 控制的烤可以在理想的质地和营养保留之间实现平衡.
- 动力分析为开发优化的甜零食生产流程提供了洞察力.
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