评估无质面条,用发芽的Proso和农场小米配制:研究过程优化结构和功能完整性的研究
Prabaharan Venkataralu Bhavadharani1, Parameswaran Gurumoorthi1
1Department of Food Technology, School of Bioengineering, SRM Institute of Science and Technology, Chennai, Tamil Nadu 603203, India.
Food chemistry: X
|September 24, 2025
概括
营养增强的面条是使用发芽的proso小米面粉 (PMF) 和带有 guar的barnyard小米面粉 (BMF) 开发的. 优化的小米面提供了更好的营养和稳定性,提供了可持续的食品替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 传统面条缺乏必需的营养素和纤维.
- 没有充分利用的小米,如proso和barnyard小米,富含营养.
- 瓜尔可以改善面条的质地和稳定性.
研究的目的:
- 开发营养增强的面条,使用发芽的proso小米面粉 (PMF) 和发芽的barnyard小米面粉 (BMF).
- 为了优化这些小米面的配方,使用中央复合设计 (CCD).
- 评估优化面条的营养,物理化学和结构性质.
主要方法:
- 中央复合设计 (CCD) 用于配方优化.
- 感官评估使用9点的快乐度量表.
- 对蛋白质,纤维和灰含量的营养分析.
- 使用DSC,XRD和SEM进行热和形态分析.
主要成果:
- 最佳配方:18.14%的PMF,43%的BMF,0.6%的瓜尔 (可取性为0.949).
- 优化面条的时间为8.7分钟,重为16.78g,损耗为12.8%.
- 与对照组相比,总体接受度高 (7.3/9),蛋白质 (16.38 g/100 g),纤维 (4.28 g/100 g) 和灰 (3.45 g/100 g) 的含量显著增加.
- 通过DSC,XRD和SEM证实了增强的热和形态稳定性.
结论:
- 发芽的proso和barnyard小米面粉,加上瓜尔,有效地提高了面条的营养和质量.
- 优化的小米面代表了一种可持续和功能性的食品产品.
- 这种方法为传统的基于小麦的面条提供了营养丰富的替代品.
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