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在基于小麦的蛋糕配方中,比较评估甜菜粉和糊之间的矩阵集成动力学

Berlinda Agyei-Poku¹, Sakyiwaa Afia Amponsah¹, Dedo Doreen Adi²

¹Department of Hospitality and Tourism Sunyani Technical University Sunyani Ghana.

Food science & nutrition

|September 10, 2025

概括

甜菜可以添加到蛋糕作为粉末或糊,以提高营养. 甜菜糊导致了更好的质地和颜色,30%的糊获得了高消费者接受度.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
面包技术面包技术

背景情况:

功能性食品提供了超出基本营养的健康益处.
甜菜 (Beta vulgaris L.) 富含生物活性化合物,可以增强食品的质量.
将甜菜加入饼等面包制品中是产品开发的一个新兴领域.

研究的目的:

调查甜菜粉和粘贴对蛋糕的物理和感官性能的影响.
为了确定可接受的功能杯饼的最佳甜菜度和形式.
评估甜菜作为面包制品中的功能成分的潜力.

主要方法:

甜菜 (粉末和糊) 被纳入蛋糕配方中,以10%至50% (重量) 取代小麦面粉.
测量了物理性质 (硬度,弹性,凝聚性,体积) 和颜色 (轻度,红度).
感官属性和整体可接受性由消费者小组评估.

主要成果:

甜菜度显著影响了所有物理性质,硬度增加,体积,弹性和凝聚力下降.
较高的甜菜度导致杯饼的红色增加和轻度降低.
甜菜糊配方在质地,颜色和感官接受性方面通常优于粉末,30%的糊剂产生了高分.

结论:

甜菜 (Beta vulgaris L.) 可以成功地被纳入蛋糕中作为一个功能成分.
甜菜糊比粉末更好,以达到甜菜丰富的蛋糕中所需的纹理和感觉质量.
最佳水平 (例如,20%的粉末,30%的糊) 允许营养增强的蛋糕与良好的消费者接受.

关键词:

复合面粉是一种复合面粉.食品的强化食品的强化功能性食品是一种功能性食品.营养增强剂营养增强剂质地分析质地分析质地分析

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