高品质的干橄与高聚醇含量的应用面包强化:对营养,技术和感官特性的影响
Jorge Saura-Martínez1, Luis Tortosa-Díaz1, Francisco José López-Avilés1
1Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.
Molecules (Basel, Switzerland)
|September 13, 2025
概括
新的强化面包使用高质量的干橄 (HQDO),这是一种富含有益化合物的成分. 这些面包显示了改善的营养素质量和积极的感官属性,HQDO1和HQDO5被选择用于进一步开发.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 食品技术 食品技术 食品技术
背景情况:
- 高品质的干橄 (HQDO) 是一种从无水橄油提取过程中获得的新成分.
- HQDO富含化合物,以其健康益处而闻名.
- 强化食品为增强饮食营养价值提供了一个有希望的途径.
研究的目的:
- 开发和评估包含HQDO的新型强化面包.
- 评估HQDO对面包营养成分,质感和保质期的影响.
- 根据营养和感官评估来确定最佳的HQDO度.
主要方法:
- 在面包配方中,HQDO在不同比例 (1%, 5%, 10%) 中被纳入.
- 使用Folin-Ciocalteu (化合物) 和DPPH (抗氧化活性) 试验量化了营养成分.
- 经过训练的小组使用描述级 (1-10) 进行了感官分析.
主要成果:
- 随着HQDO的添加,的含量显著增加,在10%的HQDO面包中达到0.73毫克GAE-1g.
- 抗氧化剂活性也增加,从1.24毫克AAEg-1在控制中增加到1.49毫克AAEg-1在10%的HQDO变体中.
- 强化面包获得了高的感官分数,特别是香味和后味,HQDO1和HQDO5显示出良好的平衡.
结论:
- 将HQDO纳入面包可以提高其营养成分,增加其含量和抗氧化活性.
- 由HQDO强化的面包表现出有利的感官特征,表明消费者可以接受.
- 1%和5%的HQDO度代表了营养增强和强化面包产品的感官吸引力之间的有希望的平衡.
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