脱脂的可可豆作为循环经济方法中的饼干生产替代面粉
Ingrid Denardi Soares1, Isabela Gayola Junqueira1, Marcela Eduarda Marchi Cirilo2
1Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de Sao Paulo (USP), P. O. Box 23, 13635-900 Pirassununga, São Paulo, Brazil.
Food research international (Ottawa, Ont.)
|November 4, 2025
概括
脱脂可可 (DCS) 可以代替小麦面在饼干中,增加纤维和生物活性化合物. 这种可可废物的回收利用符合循环经济原则.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续化学 可持续化学
背景情况:
- 可可豆 (CSs) 是一个大规模的工业副产品,经常被丢弃.
- CSs具有重要的营养价值,包括生物活性化合物,纤维,蛋白质和脂质.
- 通过将废物转化为有价值的产品,CS的价值化可以为循环经济做出贡献.
研究的目的:
- 评估脱脂可可面粉 (DCSF) 作为饼干生产中小麦面粉的部分替代品.
- 评估绿色溶剂 (乙醇或异醇) 提取对DCSF质量和真菌毒素减少的影响.
- 确定DCSF在食品配方中的营养和技术可行性.
主要方法:
- 从CS中提取脂肪,使用乙醇 (E) 或异醇 (I) 产生DCSF.
- 将DCSF (10-40%) 加入到饼干配方中,取代小麦面粉.
- 对饼干属性的分析,包括化合物,黄醇,食纤维含量和硬度.
主要成果:
- 与对照饼干相比,DCSF饼干的化合物 (400%),黄 (250%),可溶性纤维 (130%) 和不溶性纤维 (>1000%) 含量显著更高.
- 随着DCSF的加入,饼干的硬度增加了 (370-546 N).
- 使用异醇 (DCSF.I) 生产的DCSF显示出更高的生物活性化合物和食纤维含量,并且硬度低于使用乙醇 (DCSF.E) 生产的DCSF.
结论:
- 脱脂可可贝面粉是提高饼干营养状况的宝贵成分,特别是在纤维和生物活性化合物方面.
- 脂肪提取过程有效地降低了Ochratoxin A (OTA),并产生了有价值的可可脂肪,有助于CSs.的完整价值化.
- DCSF为食品应用提供了技术可行性,支持可持续食品生产和循环经济倡议.
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