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玉米片与替代面粉相结合的营养益处和消费者接受度

Jesús Rodríguez-Miranda^1,2, Meliza Peña¹, Miriam Rivera^1,3

¹International Maize and Wheat Improvement Center (CIMMYT), Carretera Mexico-Veracruz Km. 45, El Batan 56237, Texcoco, Mexico.

Foods (Basel, Switzerland)

|March 13, 2025

概括

富含营养的替代面粉,如亚麻,豆和豆类,可以用来制造更健康的火片. 洪都拉斯的消费者表现出接受,他们更喜欢亚-亚麻混合物,这表明了一个市场机会.

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
公共卫生营养公共卫生营养

背景情况:

传统的火片往往缺乏多样化的营养成分.
消费者对更健康的零食选择的需求越来越大.
当地的原料为开发附加值食品产品提供了潜力.

研究的目的:

评估使用替代面粉制成的火片的营养和技术功能性质.
评估消费者对这些新型tortilla芯片的感官接受程度.
探索更健康,本地来源的零食替代品的市场潜力.

主要方法:

使用玉米与豆类,玉米与甜菜和玉米与亚麻三种tortilla芯片混合物的配方.
分析替代面粉的近似成分 (水分,灰,蛋白质,脂质) 和矿物质含量.
洪都拉斯300名消费者对火片的感官评估,评估偏好和购买意图.

主要成果:

在替代面粉中发现了营养含量的显著差异 (p < 0.05).
亚麻粉的蛋白质含量最高 (40.03克/100克),粉的脂质含量最高 (32.25克/100克) 和纤维含量最高 (38.51克/100克).
所有混合物都被普遍接受,玉米-米-亚麻混合物被47.2%的消费者喜欢;40%的消费者愿意为烤制,营养丰富的选择支付更多费用.

结论:

来自当地原料的替代面粉可以显著提高火片的营养价值.
消费者接受和愿意支付溢价表明,更健康的零食有一个可行的市场.
这项创新有助于改善洪都拉斯中小企业的公共卫生和经济机会.

关键词:

其他替代面粉玉米玉米玉米是一种营养营养营养营养感官接受感官接受托蒂拉饼干的芯片是什么意思

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