发展和营养评价的石榴皮缩棒
Rameeza Abbas1, Muhammad Aamir1, Farhan Saeed2
1Natiional Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
PloS one
|January 24, 2025
概括
开发了富含石榴皮粉的营养棒,其中15%的含量 (T3) 显示了最高的整体可接受性. 这种功能成分增强了带有有益多,黄和矿物质的酒吧.
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
- 功能性食品 功能性食品
背景情况:
- 石榴 (Punica granatum) 皮是一种丰富的生物活性化合物来源,如多,素和黄类.
- 水果废弃物利用为开发功能性食品产品提供了可持续的途径.
- 营养棒是流行的即食食品,可以用促进健康的成分进行强化.
研究的目的:
- 开发和评估用石榴皮粉增强的营养棒.
- 评估不同度的石榴皮粉对营养,植物化学和矿物质含量的影响.
- 为了确定石榴皮粉的最佳水平,以获得消费者的接受度.
主要方法:
- 石榴皮粉末被准备并分析了近距离组成,矿物质,总含量,总黄含量和抗氧化剂潜力 (DPPH测定).
- 营养棒配制了五种不同的治疗方法 (T0-T4),含有0%至20%的石榴皮粉.
- 开发的条条被分析为近距离,矿物质,植物化学和抗氧化物质,随后使用完全随机设计 (CRD) 进行感官评估.
主要成果:
- 石榴皮粉显著增加了酒吧中的纤维,灰,总含量,总黄含量和抗氧化剂潜力.
- 矿物质含量,特别是和,在含有较高的石榴皮粉末时显著增加.
- 治疗T3 (15%石榴皮粉) 在总体可接受性的感官评估中获得最高分.
结论:
- 将石榴皮粉加入营养棒中是一种可行的策略,可以增强其营养和功能性质.
- 根据这项研究,增强的最佳水平是15%的石榴皮粉,产生一种高度可接受的产品.
- 这项研究支持将石榴皮作为功能性食品开发中宝贵的成分的利用.
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