提升当地农业副产品的价值,以开发功能性的麦制奶配方
Diana De Santis1, Riccardo Frisoni1, Alice Rossi1
1Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, Italy.
Foods (Basel, Switzerland)
|April 26, 2025
概括
用大麦粉和叶子输液增强麦奶可以增强其营养和抗氧化特性. 这种方法利用了当地副产品,提高了可持续性,减少了植物性饮料中的食物浪费.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续农业 可持续农业
背景情况:
- 由于健康和可持续性问题,消费者对植物性牛奶替代品的需求日益增加,特别是麦牛奶.
- 提高营养特征,物理稳定性和利用当地资源,同时尽量减少食物浪费的挑战.
研究的目的:
- 开发和评估使用本地意大利麦的强化麦乳.
- 探索植物性牛奶生产中农业副产品的价值化策略.
主要方法:
- 用大麦粉和/或大麦/橄叶输液配制麦奶.
- 评估营养成分,抗氧化活性,物理稳定性 (例如分离指数) 和感官属性.
主要成果:
- 叶子注入增加了多含量和抗氧化剂活性,但降低了物理稳定性.
- 拉斯伯雷粉增强了抗氧化特性,并保持了乳液稳定性.
- 感官分析表明,不良音符减少了,尽管叶子注入增加了苦味/苦性.
结论:
- 用拉斯伯里粉和叶子注入的强化改善了麦牛奶的营养和抗氧化质量.
- 这一战略有效地提升了当地农业副产品的价值,促进了可持续的功能性饮料.
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