在模拟人类消化系统中,基于麦芽米粉的断奶混合物及其质行为的配方的多变量优化方法
Dipsikha Kalita1, Brijesh Srivastava2
1School of Community Science and Technology, Indian Institute of Engineering Science and Technology (IIEST), Shibpur, Howrah 711103, WB, India; Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam 784028, Assam, India.
Food chemistry
|May 16, 2025
概括
这项研究优化了使用麦芽粉和野生香的能量密集的断奶食品. D-最佳混合物设计产生了一种富含营养的配方,易于消化,适合婴儿营养.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 开发营养丰富的断奶食品对于婴儿健康至关重要.
- 野生香 (Bhim kol) 为食品提供了独特的营养潜力.
- 优化技术对于创建有效的食品配方至关重要.
研究的目的:
- 开发一种高能量的断奶食品,使用麦芽米粉和野生香 (Bhim kol).
- 使用D-最佳混合物设计方法来优化配方.
- 评估开发的断奶食品的营养和消化性质.
主要方法:
- 使用D-最佳混合设计进行多变量优化.
- 配制的断奶食品,含有麦芽米粉,Bhim kol和其他成分.
- 评估能量含量,必需氨基酸概况和粉消化率 (>70%) 在75微米和105微米的颗粒大小.
- 使用功率定律模型分析了质性质.
主要成果:
- 优化的配方 (WF 10%,RF 10%,BG 10%,WMP 35%,水果 30%,MR 5%,含10%精炼植物油) 显示出高能量密度.
- 食物中含有33.087%的必需氨基酸.
- 在模拟的消化系统中证实了高粉消化率 (>70%).
- 该配方表现出剪切稀释行为 (流动行为指数n < 1),符合功率定律模型.
结论:
- D-最佳的混合设计是有效的优化断奶食品配方.
- 开发的断奶食品是能量密度高,营养充足,并且易于消化.
- 这种方法可以应用于优化不同变量的各种断奶食品配方.
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