黄瓜和西瓜种子粉末的组成和功能特征及其在强化乳制品甜点中的应用
Richa Bhtoya1, Ankita Dobhal1, Shweta Joshi1
1Department of Food Science & Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, India.
Food chemistry: X
|June 13, 2025
概括
黄瓜和西瓜种子粉提供补充的营养益处,增强功能性食品. 将黄瓜种子粉末加入冰淋中,提高了它的营养价值和感官吸引力,促进了可持续的食品实践.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的营养 可持续的营养
- 功能性食品 功能性食品
背景情况:
- 对于可持续营养的日益增长的需求推动了对未充分利用的植物副产品的兴趣.
- 黄瓜 (Cucumis sativus L.) 和西瓜 (Citrullus lanatus) 的种子是功能性食品成分的潜在来源.
研究的目的:
- 评估黄瓜和西瓜种子粉的营养,植物化学和技术功能性质.
- 评估它们在乳制品甜点,特别是冰淋中的应用.
主要方法:
- 营养分析 (蛋白质,脂肪,灰,氨基酸).
- 植物化学分析 (化合物).
- 技术功能属性的评估 (乳化,发泡).
- 将其纳入冰淋配方和感官评估.
主要成果:
- 瓜子种子粉末:高蛋白质,脂肪,化合物;适合乳化.
- 黄瓜种子粉:灰度高,发泡能力强;适合空气化.
- 这两种粉末都具有有利的氨基酸概况.
- 冰淋中的15%黄瓜种子粉增强了营养,抗氧化活性和感官质量.
结论:
- 黄瓜种子的面粉对功能性食物的发展有价值.
- 利用这些副产品可以提高营养价值,减少食物浪费.
- 黄瓜和西瓜种子粉末为各种食品应用提供互补的技术功能性质.
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