在谷物混合物中对卜粉的营养评价:对小麦,麦和卜的研究
Itrat Fatima Toor1,2, Sanaullah Sajid1, Amna Akmal2
1Dongguan Key Laboratory of Public Health Laboratory Science, School of Public Health Guangdong Medical University Dongguan China.
Food science & nutrition
|May 16, 2025
概括
将卜粉添加到小麦和麦混合物中,可以显著提高营养价值,特别是含量. 30%的混合物获得了最佳的感官接受,显示了改善谷物食品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业科学 农业科学
背景情况:
- 基于谷物的产品是饮食主食,但可能缺乏必需的营养素.
- 卜是一种营养丰富的根蔬菜,有可能用于食品强化.
研究的目的:
- 为了评估小麦麦混合物与不同度的卜粉的营养增强.
- 为了确定对邻近成分和矿物质含量的影响.
- 为了评估强化混合物的感官可接受性.
主要方法:
- 小麦和麦混合物被准备了10-50%的卜粉.
- 进行了近距离分析 (水分,蛋白质,脂肪,纤维) 和矿物质分析 (,,铁,).
- 感官评估评估了外观,气味,味道,纹理和整体可接受性.
主要成果:
- 增加卜粉度显著改变了水分,蛋白质,脂肪和纤维含量 (p < 0.05).
- 含量随着含粉的增加而显著增加.
- 和水平呈现下降趋势,粉增加.
- 30%的卜粉混合物获得了最高的总体可接受性的感官分数.
结论:
- 卜粉有效地提高了小麦和麦混合物的营养特征,特别是含量.
- 30%的卜粉混合物提供了营养改善和感官吸引力的有希望的组合.
- 加入卜粉是一种可行的策略,以解决谷物食品中的营养缺陷.
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