将天然益生菌和抗氧化剂整合到功能化和技术优化的菜 (Chenopodium quinoa) 零食配方中
María Micaela Ureta1, Ricardo Martín Torrez Irigoyen1,2, Bruno Toribio de Lima Xavier3,4
1Centro de Investigación y Desarrollo en Ciencia y Tecnología de los Alimentos, CIDCA (CCT CONICET La Plata-UNLP-CICPBA), La Plata, Argentina.
Journal of food science
|May 7, 2025
概括
使用子和益生菌化合物 (果糖和银糖) 作为甜味剂,开发了一种新的基于子的零食. 这种健康,可持续的零食为乳消费者提供了减少卡路里和潜在的好处.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 越来越多的消费者对更健康,更可持续的零食选择的需求.
- 需要创新的食品产品,利用诸如菜之类的营养丰富的成分和诸如子皮之类的副产品.
- 探索益生菌化合物作为功能成分和替代甜味剂.
研究的目的:
- 为了配制一种新的,营养丰富的零食,使用菜,子 (肉和皮),以及益生菌糖 (果果和银类寡糖).
- 评估开发的零食配方的物理,化学和抗氧化特性.
- 评估益生菌糖作为糖糖替代品在零食生产中的潜力.
主要方法:
- 开发了五种零食配方,含有不同比例的菜,子成分和益生菌糖 (GOS,FOS) 或糖糖.
- 评估零食质量,包括含水量,水活性,纹理分析,颜色测量和体外/体外抗氧化活性.
- 采用了短时间的过程,将整个水果纳入其中,以最大限度地提高营养效益,并最大限度地减少农业工业浪费.
主要成果:
- 这种以菜为基础的零食表现出一种可取的柔软,潮湿的质地 (柔软的硬度,凝聚力,粘性).
- 益生菌的加入并没有对表面颜色产生负面影响;益生菌糖有效地取代了糖糖,降低了热量含量而不会影响物理质量.
- 抗氧化化合物 (多) 含量与类似产品 (78-95 mg GAE/100 g) 相似,色纸有助于的保留,尽管ex vivo脂氧化抑制是最小的.
结论:
- 开发的昆-色零食是一种适合乳患者的多功能,健康和可持续的食品产品.
- 它有效地结合了益生菌化合物和整个水果,提供低卡路里,满足消费者对清洁标签产品的需求.
- 这项研究为设计新,更健康的零食食品的高效食品制造工艺提供了宝贵的见解.
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