低血糖指数饼干富含甜菜粉作为贝他因和矿物营养素来源
Jasmina Mitrevski1, Nebojša Đ Pantelić1, Jovanka Laličić-Petronijević1
1Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
Foods (Basel, Switzerland)
|March 13, 2025
概括
甜菜粉 (BP) 提高了饼干的营养,感官吸引力和稳定性. 这些功能性饼干提供了低血糖指数 (GI) 和降低烯胺的天然替代品,对消费者来说是安全和稳定的.
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:
- 功能性成分旨在提高食品的营养价值.
- 甜菜粉 (BP) 由于其丰富的营养成分,提供了潜在的健康益处.
- 开发天然替代食品中的合成添加剂是一种日益增长的趋势.
研究的目的:
- 为了评估甜菜粉 (BP) 作为饼干中的功能成分.
- 评估BP对营养含量,感官属性和血糖反应的影响.
- 确定BP作为天然食品添加剂的适用性,确保产品的稳定性和消费者接受.
主要方法:
- 饼干的配方有不同的百分比 (15%,20%,25%) 的BP取代了麦粉.
- 营养分析包括贝他因,宏观和微观元素以及烯胺水平.
- 进行了感官评估,热分析 (DSC,TGA),水活动和血糖指数 (GI).
主要成果:
- 增加的BP含量增加了贝他因和矿物质水平 (,,).
- 20%BP的饼干获得了最高的感官评分,并在六个月内显示出良好的稳定性.
- 加入BP显著降低了烯胺含量,并导致低GI (49±11对20%的BP样本).
结论:
- 甜菜粉 (BP) 有效地提高了饼干的营养和感官质量.
- 作为糖果产品的安全,稳定和天然功能成分,BP.
- 这项研究支持使用BP开发更健康,更有吸引力的食物选择.
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