不同加工方法对豆叶粉的功能,营养和物理化学特征的影响
Makafui Borbi1, Lorraine Weatherspoon1, Jason Wiesinger2
1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Journal of food science
|December 16, 2024
概括
将牛豆叶加工成粉末可以提高粮食安全. 方法会影响营养状况,和蒸会产生更好的效果,尽管含量需要注意.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 土著水果和蔬菜对于粮食安全和生物多样性至关重要.
- 挑战包括易腐,季节性,损失和有限的营养数据.
- 牛叶是一种未被充分利用的本土蔬菜,具有很高的营养潜力.
研究的目的:
- 为了将牛豆叶加工成粉末.
- 评估五种家庭方法对营养和功能性质的影响.
- 为了评估加工的豆叶粉中的重金属含量.
主要方法:
- 牛豆叶子经过沸,漂白,蒸,露面和烤5分钟,10分钟和15分钟.
- 煮熟的叶子在60°C时脱水,产生粉末.
- 分析了蛋白质,功能,物理化学和重金属的概况.
主要成果:
- 牛叶粉含有高达20g/100g的蛋白质,富含,和.
- 粉末表现出良好的水/油吸收和再水能力.
- 浅叶和蒸叶显示出优越的营养特征;然而,在和一起检测到高含量.
结论:
- 牛叶粉为食品应用提供了显著的营养益处和功能性质.
- 家庭方法,特别是和蒸,可以优化营养的保留.
- 需要进一步的研究来解决重金属问题,特别是,以安全地纳入饮食.
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