未成熟的枣作为功能糖果中的可持续糖替代品:对产品特性和保质性的影响
Nidhi Attri1, Sukhpreet Kaur1, Poonam Aggarwal1
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
Journal of the science of food and agriculture
|August 13, 2025
概括
未成熟的枣可以代替豆中的精制糖,增强营养价值,减少食物浪费. 这种可持续的方法可以获得可接受的豆腐,保质期为3个月.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续的粮食系统可持续的粮食系统
- 营养生物化学 营养生物化学
背景情况:
- 棕枣的副产品,包括不成熟的水果,有助于食物浪费.
- 调查未成熟的枣作为食品中精制糖的可持续替代品.
研究的目的:
- 评估使用未成熟的枣糊作为功能性豆中的糖替代品的可行性.
- 为了确定日糊的加入对豆的营养和功能性质的影响.
- 为了评估用枣糊配制的豆腐的保质期.
主要方法:
- 未成熟的日被加工成日.
- 枣糊被纳入豆配方中,以不同的水平替代精制糖.
- 进行了营养分析 (原纤维,原蛋白,矿物质) 和物理性质评估 (硬度,颜色).
- 福里埃变换红外光 (FTIR) 和感应合的等离子体原子发射光谱学 (ICP-AES) 用于分析.
- 对选定的配方进行了感官评估和保质期研究.
主要成果:
- 用枣糊取代精制糖显著增加了原始纤维 (1.34%至4.15%) 和原始蛋白质 (0.86%至1.92%).
- 加入枣糊增加了矿物质含量,特别是 (335.44毫克/100克), (90.49毫克/100克) 和 (50.49毫克/100克).
- 豆腐硬度降低 (24.59 N 到 11.27 N),并观察到强烈的颜色.
- 通过50%的枣糊替代,可以达到最佳的可接受性,并保持可接受的微生物和感官特性3个月.
结论:
- 未成熟的枣是功能性食品开发的有价值,环保的成分.
- 使用枣糊提供了对精制甜味剂的健康有意识的替代品.
- 这种方法有效地减少了食物浪费,并提高了豆的营养成分.
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