咖啡银皮作为功能性食品的潜在成分:最近的进展和巧克力蛋糕的案例研究
Adriana S Franca1,2, Emiliana P Basílio1, Laís M Resende1
1Programa de Pós-Graduação em Ciência de Alimentos (PPGCA), Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil.
Foods (Basel, Switzerland)
|December 17, 2024
概括
咖啡银皮 (CS),咖啡的副产品,增强巧克力蛋糕增加纤维和抗氧化物质的特性. 最好接受较低的CS量 (2.6-3.6%),确认CS作为功能性食品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 食品化学 食品化学
背景情况:
- 咖啡银皮 (CS) 是丰富的食物纤维和化合物的来源.
- CS具有显著的抗氧化特性,使其成为一种有价值的食品成分.
- 在食品中使用CS可以增加营养价值并减少浪费.
研究的目的:
- 研究咖啡银皮 (CS) 作为功能性食品成分的潜力.
- 评估不同CS度对巧克力蛋糕的功能和感觉特性的影响.
- 评估消费者对CS丰富的巧克力蛋糕的接受度和购买意图.
主要方法:
- 在巧克力蛋糕配方中加入不同百分比的CS (2.6%,3.6%,4.6%).
- 分析食物纤维总量,抗氧化能力和蛋糕中的含量.
- 感官评估使用9点的快乐度量表,包括验收和"购买意图"测试.
主要成果:
- 添加CS显著增加了巧克力蛋糕中的食纤维,抗氧化能力和含量.
- 有2.6%和3.6%的CS的蛋糕显示了类似的接受水平,而4.6%的CS导致接受率较低.
- 味道和整体印象是影响消费者接受的关键属性,首选的蛋糕被评为"稍微喜欢"到"适度喜欢".
结论:
- 巧克力蛋糕只有2.6%的CS可以被认为是抗氧化纤维的来源.
- 咖啡银皮是一种有前途的功能性食品添加剂,增强营养价值和抗氧化特性.
- 优化CS内容对于实现功能性食品的可取感官属性和消费者接受至关重要.
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