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用发芽的豆制成的Kleija-Like饼干的生产和评估

Hassan Barakat¹, Raghad M Alhomaid¹, Raya Algonaiman¹

¹Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.

Foods (Basel, Switzerland)

|May 14, 2025

概括

发芽的豆粉 (SMBF) 增强了传统的沙特饼干,含有更高的蛋白质,必需氨基酸和抗氧化剂. 这些营养丰富的零食显示出改善的营养特征和降低的血糖反应,并得到了很好的消费者接受.

科学领域:

食品科学与技术食品科学与技术
营养生物化学营养生物化学
感官科学感官科学

背景情况:

越来越多的人对营养密集的零食的需求.
需要提高传统食品的营养价值.
肥胖和慢性疾病需要更健康的零食选择.

研究的目的:

开发一种类似Kleija的饼干,富含发芽的豆面粉 (SMBF).
评估SMBF对营养成分,抗氧化活性和血糖反应的影响.
评估消费者对增强饼干的接受程度.

主要方法:

在饼干配方中用SMBF (10-40%) 部分取代小麦面粉.
对蛋白质,氨基酸,酸和黄酸的化学分析.
对抗氧化剂活性和体外血糖反应的评估.
消费者对感官的评估.

主要成果:

蛋白质和必需氨基酸 (lysine,histidine) 的显著增加.
高水平的酸,黄和胡卜素,增强抗氧化活性 (20-45%).
降低了血糖反应和高消费者接受度,尽管40%的SMBF显示接受度略低.

结论:

加入SMBF显著提高了Kleija类饼干的营养密度和抗氧化能力.
富含SMBF的饼干为管理肥胖和相关疾病提供了一个有希望的更健康的零食选择.
为了商业可行性,建议进一步优化SMBF水平和风味配置文件.

关键词:

克莱雅 (Kleija) 是一个古老的城市.一个饼干饼干饼干.通过饮食摄入的摄入量食品供应食品供应食品供应食品供应蒙格豆 (Mung Bean) 是一种豆类.营养营养营养营养

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