开发一种植物性巧克力,增强维生素D3的生物可用性和平衡的欧米茄脂肪酸
Dina E H Azab1, Ebtehal A Altamim2, Tarek N Soliman3
1Food Technology Department, Food Industries and Nutrition Research Institute National Research Centre Cairo Egypt.
Food science & nutrition
|September 10, 2025
概括
通过使用植物性奶粉,增添维生素D3和欧米茄脂肪酸,创造了一种新的纯素巧克力. 这种营养丰富且有吸引力的拉面为消费者提供了健康的替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 对植物性和功能性食品的需求不断增长.
- 需要改善素食糖果中的营养特征.
- 提供稳定的微量营养素和平衡的脂肪酸在素食产品中的挑战.
研究的目的:
- 开发一种新的纯素巧克力饼,其营养质量提高.
- 加入喷雾干燥的植物性奶粉,纳米脂质体维生素D3和平衡的油脂凝.
- 评估强化蔓延的纹理,稳定性和感官接受度.
主要方法:
- 使用喷雾干燥的大豆,和大米奶粉.
- 采用纳米脂质体封装用于维生素D3的输送.
- 从植物油 (杏仁,子,梨,红棕,亚麻) 的混合物制成一个油凝.
- 纳入巧克力散布基的成分,并使用感官分析和Rancimat测试进行评估.
主要成果:
- 植物性奶粉提供了高蛋白,纤维和微量营养素.
- 纳米脂质体维生素D3实现了94.2%的封装效率和112nm颗粒大小.
- 油改善了omega-3:omega-6比率至1:4.7,并增强了氧化稳定性.
- 强化的面条呈现出良好的质地,味道,口感,以及与商业产品相比的整体可接受性.
结论:
- 一种可持续的,营养丰富的,有吸引力的素食巧克力被成功开发出来.
- 植物性奶粉,纳米脂质体维生素D3和平衡的油凝的组合是有效的.
- 该产品为健康意识的消费者提供了一个有前途的功能性食品选择.
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