纤维丰富饼干与油粉的配方:对功能,纹理和感觉属性的影响
Beyzanur Düşkün1, Gozde Kutlu2, Perihan Kübra Akman1
1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul, Türkiye.
Plant foods for human nutrition (Dordrecht, Netherlands)
|February 28, 2025
概括
油粉 (OP) 以食纤维和生物活性化合物丰富饼干,提高营养价值. 这项研究发现,OP可以增强抗氧化活性,降低血糖指数,而不会对感官质量产生负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 食品技术 食品技术 食品技术
背景情况:
- 饼干是一种流行的零食,通常缺乏食纤维和有益的生物活性化合物.
- 来自橄树 (Olea europaea) 的油粉 (OP) 是食纤维和抗氧化剂的潜在来源.
- 提高像饼干这样的加工食品的营养状况是食品科学研究的一个关键领域.
研究的目的:
- 通过添加油粉 (OP) 来生产富含纤维的饼干.
- 评估OP替代对饼干的感觉,纹理,颜色,生物活性,食纤维和葡萄糖指数属性的影响.
- 确定最佳的OP水平,以提高营养价值,而不会影响消费者接受.
主要方法:
- 饼干的配方不同程度的OP (0-50%) 取代了玉米和全麦面粉.
- 分析了包括颜色 (L*,a*,b*),质地 (硬度,易碎性),总含量 (TPC) 和抗氧化活性 (DPPH,CUPRAC,FRAP) 在内的物理化学性质.
- 确定所有饼干配方的食纤维含量,水解指数和血糖指数 (GI).
主要成果:
- 油粉的加入显著增加了总食纤维含量 (6.83%至15.15%) 和总含量 (7.39至15.06毫克GAE/100克).
- 抗氧化活性 (DPPH,CUPRAC,FRAP) 和生物活性特性显示,随着OP水平的提高,剂量依赖性增加.
- 硬度和破碎性随着OP的增加而降低,而颜色参数显示微小的变化;血糖指数降低了高达19%.
结论:
- 油粉有效地提高了饼干的营养特征,增加了食纤维和抗氧化能力.
- 添加OP导致饼干的葡萄糖指数显著降低,使其成为更健康的选择.
- 使用OP优化的饼干配方提供了更好的营养益处,同时保持了可取的感官属性,突出了OP在功能性食品开发中的潜力.
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