将微量营养物质混合物添加到模拟黑巧克力系统的效果,并用结构化的油凝部分取代脂肪阶段
Paulo Henrique Silva Santos1, Cristina Kaori Suzuki1, Suzana Caetano da Silva Lannes1
1Pharmaceutical Sciences School, University of Sao Paulo, Av. Prof. Lineu Prestes, 580 Butantã, São Paulo CEP 05508000, Brazil.
Foods (Basel, Switzerland)
|February 13, 2025
概括
这项研究通过部分用巴西坚果油油凝取代可可黄来增强黑巧克力,改善了质地和营养价值. 补充免疫增强维生素和矿物质进一步优化了巧克力.
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:
- 油脂是一种更健康的替代品,可以替代食品中的传统脂肪.
- 功能性食品成分,如免疫支持预混合物,提高消费者福祉.
- 黑巧克力是一种受欢迎的食品产品,具有营养强化潜力.
研究的目的:
- 用巴西坚果油油凝作为部分可可黄的替代品,制备黑巧克力.
- 为了评估油脂凝和免疫支持预混合物对巧克力的特性的影响.
- 评估补充巧克力中的营养和结构改善.
主要方法:
- 六种60%黑巧克力配方,含有不同类型的油凝和预混合组合.
- 分析纹理,风质,热性质 (DSC),颜色,水活性,水分,pH值和脂肪特征.
- 对结果进行统计分析以确定显著差异 (p ≤0.05).
主要成果:
- 加入oleogel可使脂质含量降低5%,和脂肪酸降低13%.
- 补充巧克力呈现出更高的白度指数和更改的化/结晶概况 (DSC).
- 在含有油凝的巧克力中,硬度降低了约50%,表明质地更柔软.
结论:
- 用oleogel部分取代可可黄可以改善巧克力的结构质量,并使其质地变软.
- 基于oleogel的巧克力提供了增强的营养特征,特别是减少和脂肪.
- 这项研究证明了油脂凝和营养预混合物在制造更健康的功能性巧克力方面的潜力.
相关概念视频
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Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
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