麦子饼干的营养,功能和微生物质量,富含麦珍珠小米和皮粉
Shonisani Eugenia Ramashia1, Matimu Delicate Ntsanwisi1, Oluwatoyin Oladayo Onipe1
1Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture University of Venda Thohoyandou South Africa.
Food science & nutrition
|December 26, 2024
概括
用麦芽珍珠小米 (MPM) 和皮 (OP) 面粉丰富的复合饼干显示出改善的营养和抗氧化特性. 这种混合物提高了饼干的质量,并有可能减少对进口小麦的依赖.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 农业科学 农业科学
背景情况:
- 小麦面粉 (WF) 是一个主食,但它的依赖可以通过复合面粉的利用来减少.
- 麦芽珍珠小米 (MPM) 和皮 (OP) 面粉是未充分利用的成分,具有潜在的营养益处.
- 研究MPM和OP面粉对饼干质量的影响对于食品创新至关重要.
研究的目的:
- 使用不同比例的WF,MPM面粉和OP面粉生产复合饼干.
- 评估复合饼干的功能,热,近距离,抗氧化,物理,颜色和微生物特性.
- 评估MPM和OP面粉作为饼干生产中WF替代品的潜力.
主要方法:
- 复合饼干是由WF,MPM面粉 (8-32%) 和OP面粉 (2-8%) 组成的.
- 分析包括面粉的功能性质,粘度,热性质,饼干近距离组成,抗氧化活性,物理属性,颜色和微生物负载.
- 对照饼干使用100%的WF制成.
主要成果:
- 增加的MPM和OP面粉提高了水的吸收,分散性和发泡能力,同时降低了粘度.
- 复合饼干呈现出更高的水分,灰,蛋白质和纤维含量,以及增加的直径,厚度和硬度.
- 观察到抗氧化特性 (,黄,维生素C,FRAP) 的显著改善,颜色属性和微生物数量减少.
结论:
- 将MPM和OP面粉添加到饼干中可以显著提高它们的营养和抗氧化剂成分.
- 该研究表明,使用这些复合面粉来提高饼干质量的可行性.
- 这种方法提供了一个有前途的战略,以减少对进口小麦粉的依赖.
相关概念视频
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...