营养成分,物理化学性质,抗氧化活性和Matricaria香的感觉质量 - - 丰富的小麦面包
Khawla Kerbab1,2, Ibtissem Sanah1,3, Fairouze Djeghim4
1Laboratoire de Génie Biologique Valorisation et Innovation des Produits Agroalimentaires Institut ISTA-Ain M'Lila, Université Larbi Ben M'hidi Oum El-Bouaghi, Oum El-Bouaghi 04000, Algeria.
Foods (Basel, Switzerland)
|March 13, 2025
概括
用香 (Matricaria chamomilla L.) 增强面包的营养和抗氧化性质提高了其营养和抗氧化性质. 用香丰富的面包保持了感官品质,显示了功能性面包制品的潜力.
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
- 草药是一种草药.
背景情况:
- 传统面包缺乏重要的抗氧化剂和纤维含量.
- 植物性成分有可能提高面包的营养成分.
- 马特里卡利亚香 (香) 以其生物活性化合物而闻名.
研究的目的:
- 评估将Matricaria香 (MC) 输液和粉末纳入面包对面包营养,抗氧化和感觉特性的影响.
- 为了确定MC的最佳度,以丰富面包.
- 探索MC天线部件在开发功能性面包制品中的潜力.
主要方法:
- 面包样本被增添了3%,10%,30%的MC输液或粉末.
- 在UPLC/MS-MS分析中,在MC提取物中发现了多化合物.
- 对丰富面包进行了物理化学,抗氧化和感官分析.
- 层次集群分析评估了整体质量.
主要成果:
- 用30%MC (粉末和输注) 丰富的面包显示出优越的整体质量.
- 丰富面包显示蛋白质,纤维和抗氧化剂含量增加.
- 30%的BI-MC具有更高的抗氧化活性;30%的BP-MC具有更高的纤维含量.
- 感官评估表明与对照面包的差异很小.
结论:
- 加入30%的Matricaria香增强了面包的营养和抗氧化剂价值,同时保留了感官属性.
- 香的空气部件可以用来创建功能性的面包制品.
- 这项研究支持利用植物副产品来改善食品的价值.
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