甘菌对产生功能性巧克力的作用:物理化学,纹理和感觉性质
Yasamin Zahra Bazyar1, Mohammad Rabbani1, Mohammad Hossein Azizi2
1Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran.
Food science & nutrition
|September 18, 2025
概括
功能性巧克力富含光 (GL) 显示增强的抗氧化和抗瘤特性. 5%的GL度提供了健康益处和感官可接受性的最佳平衡.
科学领域:
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
- 药理学 药理学是指药理学的学科.
背景情况:
- 功能性食品提供了超出基本营养的健康益处.
- (Ganoderma lucidum,GL) 是一种具有已知的生物活性化合物的药用.
- 将生物活性成分添加到像巧克力这样的流行食品中,可以提高消费者的吸引力和可访问性.
研究的目的:
- 通过结合不同度的Ganoderma lucidum (GL) 来开发功能性巧克力.
- 在储存期间评估GL丰富巧克力的化学,抗氧化,抗瘤和感官特性.
- 为了确定功能巧克力生产的最佳GL度.
主要方法:
- 甘光 (GL) 在0%,5%,10%,15%,20%的比例添加到巧克力中.
- 测量了近似分析,总含量 (TPC),总黄含量 (TFC),抗氧化活性 (DPPH测定) 和抗瘤活性 (MTT测定).
- 在储存期间评估了氧化稳定性 (氧化值,TBARS,酸值),颜色和质地.
主要成果:
- 缩GL增加了纤维,TPC,TFC,抗氧化剂和抗瘤活动.
- 更高的GL度 (高达20%) 增加了生物活性化合物含量和生物活性.
- 含有5%GL的巧克力表现出良好的可接受性,而较高度则对质地和甜度等感官属性产生了负面影响.
结论:
- 功能性巧克力富含光 (GL) 呈现出显著的抗氧化和抗瘤潜力.
- 5%的GL度被认为是最佳的,平衡了增强的健康特性与理想的感官特征.
- 富含GL的巧克力是一种有前途的功能性食品,具有潜在的健康益处.
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