可溶性小豆和豆粉:对于那些有兴趣以蛋白质丰富他们的食的老年消费者来说,这是一个解决方案
Celia Badia-Olmos1, Laura Laguna1, Catalina Daniela Igual2
1Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain. atarrega@iata.csic.es.
Food & function
|February 25, 2025
概括
用7.5%的过的小粉丰富精制品,提高了蛋白质和纤维含量,但没有影响味道. 年长的消费者表现出了积极的反应,表明小粉.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 老年学是指老年学的学科.
背景情况:
- 摄入不够的蛋白质对老年人来说是一个问题.
- 以可持续的蛋白质丰富食物可能是由于感官考虑而具有挑战性的.
- 脉冲粉提供了蛋白质和纤维丰富的潜在解决方案.
研究的目的:
- 为了评估小豆和豆粉作为丰富料的成分.
- 评估脉冲粉对纯粉成分,风质和感觉特性的影响.
- 为了确定老年消费者接受蛋白质和纤维丰富的纯制品.
主要方法:
- 豆和豆粉末的特征 (整体和选).
- 分析不同粉末度的纯粉粘度.
- 老年消费者对富含泥的感官评估.
主要成果:
- 添加过的脉冲粉增加了纯粹的粘度.
- 在不改变消费者偏好的情况下,7.5%的选脉冲粉为蛋白质和纤维丰富的纯粉.
- 老年消费者更喜欢豆精制品,并认为比豆精制品更健康.
结论:
- 的小粉是增强老年人饮食中蛋白质和纤维的有效成分.
- 这种方法提供了一种可持续和感官可接受的方法来改善老年人营养.
- 有针对性的策略可以克服新恐惧症,并解决老年人群中蛋白质问题.
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