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来自水果加工副产品的上循环方法:用于食品产品的面粉
Laís Benvenutti1, Fernanda Moreira Moura1, Gabriela Zanghelini1
1Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, Brazil.
Foods (Basel, Switzerland)
|January 25, 2025
概括
水果副产品面粉可以增强白面粉.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 全球人口增加推动了食品消费和浪费,包括富含营养的水果副产品.
- 由于其丰富的营养成分,水果副产品具有作为营养成分的潜力.
- 将水果废弃物再循环转化为有价值的食品成分,解决了可持续性和营养方面的问题.
研究的目的:
- 审查巴西水果副产品面粉作为功能成分的潜力.
- 探索这些面粉的营养,物理化学,质量和安全方面.
- 评估它们在食品中的应用,特别是小麦面粉的部分替代.
主要方法:
- 关于水果副产品面粉研究的文献综述.
- 营养成分分析 (纤维,蛋白质,碳水化合物).
- 评估物理化学性质,质量,安全性和感官影响.
主要成果:
- 将小麦面粉部分替换为水果副产品面粉显著提高了营养价值.
- 果粉增加了混合面粉中的纤维,蛋白质和碳水化合物含量.
- 更高的替代水平可能会对颜色,味道和感官可接受性产生负面影响.
结论:
- 水果副产品面粉是创造营养密集和功能性食品的有希望的途径.
- 需要进一步的研究来了解消费这些回收利用的成分对健康的长期影响.
- 优化替代水平对于保持消费者接受和产品质量至关重要.
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