用挤出修改的食纤维丰富的饼干的制备和消化特性:对缓慢过渡便秘的影响
Zhan Wang1,2, Dong Tan1, Kemeng Zhao1
1Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
挤出修改的小麦饮食纤维 (E-WBDF) 改善了饼干质地和减少了消化. 通过增加便,水分和运输速度,E-WBDF饼干在小鼠中缓解了便秘.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 胃肠病学 胃肠病学
背景情况:
- 食纤维 (DF) 对于消化健康至关重要.
- 小麦是一种丰富的DF来源.
- 挤出加工修改了小麦的结构,并提高了其功能性质.
研究的目的:
- 为了研究挤出改良的小麦饮食纤维 (E-WBDF) 对饼干特性的影响.
- 评估E-WBDF对消化参数的影响.
- 在小鼠模型中评估E-WBDF在缓解便秘方面的有效性.
主要方法:
- 饼干的配方是使用E-WBDF.
- 分析了饼干的质地,颜色和消化特性.
- 用小鼠模型来评估E-WBDF饼干对便秘的影响.
主要成果:
- E-WBDF饼干显示亮度降低,颜色更深,硬度更低.
- E-WBDF饼干的消化速度明显低于传统饼干.
- 在小鼠中,E-WBDF饼干增加了便体积和水分,缩短了排便时间,并加速了肠道运输.
结论:
- E-WBDF可以改善饼干的物理性质并降低其消化速度.
- E-WBDF证明了缓解便秘的潜在治疗效果.
- E-WBDF为开发用于消化健康的功能性食品提供了一个有前途的成分.
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