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优化功能性无质蛋糕配方,使用米粉,子粉和香,通过D-最佳混合物设计

Aidin Taromsari¹, Babak Ghiassi Tarzi¹

¹Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.

Food science & nutrition

|December 26, 2024

概括

子面粉和香甘改善了无质的米粉蛋糕. 这项研究优化了它们的水平,以增强与质有关的疾病的纹理,水分和感官接受.

科学领域:

食品科学与技术食品科学与技术
营养科学营养科学
材料科学材料科学材料科学

背景情况:

含质的谷物 (小麦,大麦,麦) 引发腹病 (CD),非腹性质敏感性 (NCGS) 和小麦过敏 (WA).
米是一种可行的无质替代品,但其基于面粉的产品需要技术改进以提高质量.
子粉 (CF) 和香甘 (XG) 显示有潜力改善无质制品的纤维含量,质地和功能性质.

研究的目的:

研究用CF和XG代替米粉 (RF) 对无质蛋糕的物理,化学和感官性能的影响.
使用响应表面方法来开发无质蛋糕的优化配方,确保与质相关疾病患者的生存能力.

主要方法:

使用响应表面D-最佳混合物设计,进行了17次实验运行.
变量包括萨德里·哈希米米粉 (RF) (15.60%-31.19%),低脂肪干子粉 (CF) (0%-15.59%),和香甘 (XG) (0%-0.31%).
使用回归模型分析了11个反应 (例如粘度,颜色,水活动,纹理,体积,感官接受).

主要成果:

针对所有分析的反应,开发了显著模型 (p < 0.0001),其中R2 > 0.85.5.
CF和XG显著增加了面团粘度和比重,同时降低了蛋糕体积指数.
最佳水平的CF改善了感官接受 (颜色,味道,纹理,整体) 和增加了湿度和纹理硬度,而XG减少了感官属性.

结论:

该研究成功开发了有效的回归模型,以预测无质蛋糕质量和感官特性.
一个优化的无质蛋糕配方 (23.395%RF,7.795%CF,0%XG) 获得了88.0%的可取性得分.
这项研究提供了一种可行的无质蛋糕产品,为管理与质有关的疾病的人提供了更多选择.

关键词:

食纤维是一种食物纤维.功能性食品是一种功能性食品.葡萄糖敏感性葡萄糖敏感性合化合物是一种合物.质量提升质量提升响应表面方法的方法.

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