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使用植物性脂肪替代物的减脂饼干的配方和表征

Mehak Ahsan¹, Abeera Moin², Humaira Ashraf¹

¹Department of Food Science and Technology, Jinnah University for Women, Nazimabad, Karachi, 74600 Pakistan.

Journal of food science and technology

|February 7, 2025

概括

萨戈面粉可以有效地替代低脂饼干中的黄油,改善营养,保持感官吸引力. 在25%和37%的萨戈面粉替代下,获得了最佳效果.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
面包技术面包技术

背景情况:

关于肥胖的日益严重的健康问题需要更健康的食物替代品.
低脂面包产品有需求,推动了脂肪替代策略的创新.

研究的目的:

为了研究萨戈面粉作为低脂肪蛋糕中的部分黄油替代品的有效性.
评估萨戈面粉替代对蛋糕物理化学,粘贴,纹理和感觉特性的影响.

主要方法:

小麦-萨戈面粉复合材料是用25%,37%和50% (重量/重量) 的萨戈面粉替代黄油制备的.
评估了物理化学性质 (灰含量),粘贴特征,纹理分析,颜色和感官评估.

主要成果:

灰含量显著增加,粉含量较高 (1.08%至3.09%).
萨戈面粉影响了溶剂保留,胀,沉积,粘合温度和粘度.
使用50%香面粉的饼干显示密度和坚硬度增加 (32.67 N).
感官评价表明,对全脂和减脂饼干的喜欢分数都是可以接受的.

结论:

萨戈面粉是制造低脂蛋糕的一个可行的成分.
部分用粉代替黄油可以提高营养价值,而不会影响感官接受度.
25%和37%的萨戈面粉替代品提供了最好的蛋糕特性的平衡.

关键词:

粉末面粉可以做面粉.微观结构的微观结构蛋糕饼干可以吃.萨戈·萨戈 (Sago Sago) 是一个城市.质地质地质地

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