用坚硬小麦面包和坚果油蛋糕进行强化:对营养和技术性质的影响
Dorota Gałkowska1, Karolina Pycia2, Anastasiia Krykhta1
1Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Molecules (Basel, Switzerland)
|August 28, 2025
概括
加入核桃或花油蛋糕可以增加蛋白质,纤维和抗氧化剂. 这些功能成分增强了意大利面的营养价值和健康益处.
科学领域:
- 食品科学与技术
- 营养生物化学
- 农业副产品的价值化
背景情况:
- 意大利面是主要食品, 但其营养状况可以提高.
- 农业的副产品如坚果油蛋糕往往没有得到充分利用.
- 人们越来越需要功能性食品,
研究的目的:
- 开发含有核桃油蛋糕 (WOCP) 和花油蛋糕 (HOCP) 的豆面食.
- 评估丰富的意大利面的营养成分和抗氧化特性.
- 评估新型意大利面配方的技术和特点.
主要方法:
- 取而代之的是10%的核桃或花油蛋糕.
- 分析了化学成分 (蛋白质,脂肪,灰,纤维).
- 用仪器确定了抗氧化能力,总含量 (TPC),质地,颜色和粘合性能.
- 评估了的特点,包括时间和吸水量.
主要成果:
- 富含蛋白质的意大利面比标准意大利面 (SP) 含有更高的蛋白质,脂肪,灰和食纤维.
- WOCP的蛋白质含量最高 (15.8g/100g),HOCP的纤维含量最高 (6.75g/100g).
- 抗氧化能力和TPC显著增加;煮熟的意大利面TPC范围为88.85 (SP) 到145.48mg GAE/100g d.w. (WOCP).
- 时间增加了2-3分钟,水吸收和损失更高.
- 煮熟的意大利面的硬度和弹性降低,粉的膨胀也受到限制.
结论:
- 加入核桃和子油蛋糕显著提高了面的营养价值.
- 丰富的面粉具有改善的抗氧化特性和促进健康的属性.
- 坚果油蛋糕显示出开发增值意大利面产品的功能成分.
- 技术性能发生了变化,需要进一步优化商业应用.
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