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探索麦粉作为无质饼干生产中的可持续成分

Simona Bukonja¹, Jelena Tomić², Mladenka Pestorić²

¹Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia.

Foods (Basel, Switzerland)

|August 14, 2025

概括

全谷物麦粉通过提高营养和感官吸引力来增强无质饼干. 适度的含量可以改善健康益处,而不会影响味道或质地.

科学领域:

食品科学与技术食品科学与技术
营养生物化学营养生物化学
谷物科学谷物科学

背景情况:

无质产品往往缺乏营养价值和可取的感官属性.
全粒是一种营养丰富,无质的谷物,有可能用于食品应用.

研究的目的:

为了评估替换无质面粉混合物与全谷物麦粉 (20%和40%) 在饼干中的影响.
评估对营养成分,生物活性化合物,纹理和感官接受度的影响.

主要方法:

饼干是由20% (C20) 和40% (C40) 的全谷物麦粉制成的.
进行了营养分析,包括蛋白质,灰和多化合物.
生物活性化合物 (酸,咖啡酸,阿皮根因) 得到量化.
评估了纹理特性 (硬度,可折断性) 和感官属性 (RATA方法).

主要成果:

含的饼干显示蛋白质,灰和多含量增加.
特定的生物活性化合物,如酸,咖啡酸,和apigenin被检测到在的样本.
没有观察到饼干硬度或可碎性的显著差异.
感官分析表明香味和质地平衡,总体接受度良好.

结论:

将无质面粉部分替换为全谷物麦面粉 (20-40%) 改善了营养和功能性质.
黄的含有提高了生物活性化合物水平,而不会对质地或消费者接受产生负面影响.
全粒是开发高品质,健康导向的无质面包制品的可行成分.

关键词:

在RATA方法中,使用RATA方法.生物活性化合物生物活性化合物功能性食品是一种功能性食品.没有质的无质饼干感官评估感官评估麦粉是麦粉的面粉.

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