为老年人定制的富含蛋白质的面包:将感官偏好与营养和技术目标相结合
Martina Moretton1,2, Camilla Cattaneo3, Nicoletta Pellegrini4
1Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy.
International journal of food sciences and nutrition
|November 3, 2025
概括
老年消费者接受了豆蛋白面包,它提供了增强的营养和较低的. 这种功能性食物支持健康的衰老和可持续的饮食,显示了改善老年人营养的有希望的结果.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 老年学是一门学科.
背景情况:
- 功能性食品对于满足老龄人口营养需求至关重要.
- 豆类衍生的蛋白质,像豆蛋白一样,为传统的原料提供了可持续和营养的替代品.
- 了解老年消费者接受度是成功整合新型食品的关键.
研究的目的:
- 为了评估豆蛋白基础面包的机械和感官特性.
- 评估老年人对豆类的态度和消费习惯.
- 为了确定在老年人群中豆蛋白面包的潜在接受率.
主要方法:
- 实验面包是通过将5%的小麦面粉替换为豆蛋白缩物 (未经处理或高压均质化) 来制成的.
- 使用纹理分析分析机械性能.
- 通过针对老年参与者的感官测试和调查,评估了感官属性和消费者接受度.
主要成果:
- 与对照组相比,豆蛋白面包表现出较深的皮层和较低的含量.
- 尽管未经处理的豆蛋白面包的度和度增加了,但这两种实验变体都获得了老年消费者更高的喜欢分数.
- 面包被认为是"蛋白质来源",并且欣赏其自制的外观.
结论:
- 将豆蛋白缩物添加到面包中可以提高营养价值 (蛋白质含量,较低的含量),而不会影响老年消费者的感官吸引力.
- 豆蛋白面包显示出作为一种功能性食品的潜力,以支持老年人的营养和促进饮食可持续性.
- 该研究强调了豆类成分在为老年人开发可接受和有益的食品中的可行性.
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