基于豆的bulgur:一个富含营养和高蛋白质的植物性食品产品
1Department of Quality and Technology, Field Crops Central Research Institute, Ankara, Türkiye.
Journal of the science of food and agriculture
|March 1, 2025
概括
豆子可以用来制造高蛋白质的bulgur,提供大量的蛋白质和必需的矿物质,如和铁. 这种创新的植物性产品支持健康意识的消费者营养丰富和可持续的饮食.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 植物性食品 植物性食品
背景情况:
- 布尔古尔是土耳其和中东地区的传统食品.
- 豆为粮食生产提供了一个有希望的高蛋白,基于植物的替代品.
研究的目的:
- 评估在布尔古尔生产中使用豆类的可行性.
- 为了确定以豆为基础的布尔古尔的营养特征和矿物质生物利用性.
主要方法:
- Pea 品种 (Deren 和 Irmak) 被加工成 bulgur.
- 进行了近似分析和矿物质生物可用性测定.
- 计算了每份的营养含量和矿物质贡献.
主要成果:
- 基于豆的布尔格提供了大量的蛋白质 (28.4-32.8%的卡路里),可以标记为"蛋白质含量高".
- 在以豆为基础的布尔古尔 (Deren) 中观察到 (44%),铜 (31%) 和 (29%) 的显著生物可用性.
- 一份可以满足成年雌性每日矿物质需求的相当一部分.
结论:
- 在布尔古尔生产中使用豆为开发营养,可持续,植物性食品选择提供了一条途径.
- 这项研究支持开发新型食品,以满足健康意识的消费者.
- 这些发现鼓励进一步探索传统食品制造中以豆为基础的成分.
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