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高蛋白质无质意大利面配方的开发和质量评估
Sayed Mostafa1, Shymaa M Ata2, Ahmed M S Hussein3
1Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt. abnody.sayed@gmail.com.
Scientific reports
|July 27, 2025
概括
使用麦和豆面粉开发高蛋白无质意大利面 (GFP),提高了营养含量和感官吸引力. 最佳的结合剂香甘和瓜尔增强了乳病患者的GFP质量.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 谷物化学 谷物化学
背景情况:
- 高质量的无质意大利面 (GFP) 对于治疗乳病至关重要.
- 现有的GFP往往缺乏理想的质地和营养价值.
- 开发美味和营养丰富的GFP仍然是一个重大挑战.
研究的目的:
- 开发和评估高蛋白质无质意大利面 (GFP) 的质量提高.
- 为了优化使用 (XG) 和 (GG) 作为结合剂.
- 评估米粉 (RF),麦粉 (OAF) 和豆粉 (LF) 对GFP特性的影响.
主要方法:
- 使用响应表面方法 (RSM) 来确定最佳的XG和GG度 (分别为2.00%和0.75%).
- GFP的配方包含不同比例的射频,OAF和LF.
- 评估了粘贴行为,物理化学性质,蛋白质消化能力,质量和感官属性.
主要成果:
- 与米粉 (RF) 相比,麦粉 (OAF) 降低了峰值粘度和持有强度,但增加了粘合温度和分解.
- 面粉 (LF) 对粘贴参数产生了负面影响,但降低了生意面的硬度.
- 较高的LF水平提高了含量,蛋白质消化能力,颜色,味道和煮熟的意大利面的整体可接受性.
结论:
- 最佳合物度 (2.00% XG,0.75% GG) 是GFP质量的关键.
- 结合OAF和LF提供了一个有前途的策略,以提高GFP的营养和感官概况.
- 这项研究解决了无质意大利面生产的技术和营养挑战.
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