基于波梅洛阿尔贝多粉末的意大利面的生产和特征:物理化学,功能,纹理和感觉属性
Simple Sharma1, Barinderjit Singh1, Yashi Srivastava2
1Department of Food Science and Technology, I. K. Gujral Punjab Technical University, Kapurthala, Punjab, 144603, India.
Recent advances in food, nutrition & agriculture
|December 11, 2024
概括
葡萄白色粉可以增强意大利面的意大利面.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业副产品的利用 农业副产品的利用
背景情况:
- 葡萄白皮的副产品含有有益于健康的植物化学物质.
- 提升果的价值作为食品中的生物活性成分.
研究的目的:
- 为了调查梅罗白色粉末在意大利面中的添加.
- 评估其对意大利面抗氧化剂,功能性,纹理性和感官性质的影响.
主要方法:
- 意大利面是用0%,3%,6%,9%和12%的度的梅罗白粉强化.
- 分析包括抗氧化活性,水和油吸收能力 (WAC/OAC),特性,纹理分析,FTIR和SEM.
- 进行感官评估以确定整体可接受性.
主要成果:
- 葡萄的白色显著增加了抗氧化剂特性,WAC和OAC.
- 结合减少了时间,改善了颜色和感官属性.
- 高度降低了坚固性,但增加了粘性;FTIR和SEM证实了结构变化.
结论:
- 使用6% pomelo albedo 的意大利面获得了最高的整体可接受性 (8.51).
- 波梅洛 albedo 可用于生产面食,其营养和功能特性得到改善.
相关概念视频
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