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使用响应表面方法优化螺旋素丰富的素食蛋糕配方,使用响应表面方法
Eda Nurko1, Emine Nakilcioğlu1
1Ege University, Engineering Faculty Food Engineering Department Izmir Türkiye.
这项研究开发了一种含有螺旋藻 (一种营养丰富的藻类) 的纯素蛋糕,以提高其营养价值. 优化的配方使得蛋糕具有更好的蛋白质,含量和抗氧化活性,提供了更健康的素食面包店选择.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 素食主义是一个日益增长的全球趋势,由环境和健康问题驱动.
- 素食面包产品往往缺乏足够的蛋白质和生物活性化合物.
- 面包市场需要营养丰富的素食替代品.
研究的目的:
- 为了开发一个优化的素食蛋糕配方,结合螺旋藻.
- 为了改善素食蛋糕的物理,营养和感官属性.
- 评估螺旋藻丰富对关键蛋糕特性的影响.
主要方法:
- 使用响应表面方法 (RSM) 来优化配方.
- 研究了螺旋藻,糖,面粉和脂肪含量对蛋糕特性的影响.
- 分析了开发的素食蛋糕的化学,物理和感官特征.
主要成果:
- 优化的配方: 11.97g 螺旋藻, 106.21g 糖, 110g 面粉, 25g 脂肪.
- 丰富的素食蛋糕呈现4.2%的蛋白质和高抗氧化活性 (15.57μmol TE/100g DW).
- 感官评估表明,与螺旋藻丰富的素食蛋糕的总体接受度很高 (8.2).
结论:
- 螺旋藻丰富显著提高了素食蛋糕的营养特征.
- 开发的素食蛋糕在面包市场上提供了营养丰富且可接受的替代品.
- 用螺旋藻丰富的素食蛋糕有可能为素食消费者建立一个新的趋势.
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