开发和评价富含营养的食品棒,其中包含澳门的核蛋糕
Ivia Caroline Almeida Cavalcanti1, Lara Aguiar Borges2, Matheus Dias de Carvalho2
1Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, Minas Gerais 39404-547 Brazil.
这项研究开发了澳门玉米蛋糕食品棒,增强营养价值并减少浪费. 10%的澳门百货配方获得了高感官接受度,证明了这一副产品的可行食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 澳门核蛋糕是澳门石油提取的副产品.
- 食品行业副产品的价值化对于可持续性至关重要.
- 关于将澳门核蛋糕纳入食品产品的研究有限.
研究的目的:
- 开发和描述使用澳门核蛋糕的食品吧.
- 为了评估这些酒吧的营养,物理和感官特性.
- 评估澳门核蛋糕作为功能性食品成分的潜力.
主要方法:
- 创建了含有10%,20%和30%澳门核蛋糕的食品棒配方.
- 分析了近似成分,脂肪酸概况,颜色,纹理和感官属性.
- 使用统计分析来确定显著差异.
主要成果:
- 澳门核蛋糕的结合增加了脂肪,灰和纤维含量.
- 劳里克酸,酸和油酸的含量都增加了.
- 含有高达20%的澳门玉米蛋糕的酒吧显示硬度和凝聚力增加.
- 10%的马卡乌巴核蛋糕配方获得了82.5%的感官接受度.
- 更高的澳门核蛋糕度导致了更深的酒吧.
结论:
- 食品酒吧结合澳门核蛋糕是一种可行的废物回收利用方法.
- 澳门核蛋糕可以提高食品吧的营养特征.
- 10%的配方提供了良好的营养效益和感官吸引力的平衡.
- 这项研究强调了澳门核蛋糕在食品应用中的潜力.
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