用葡萄糖作为一种增值基成分,用于麦牛奶生产
Md Zakir Hassan1,2, Khizra Hassan Abidi3, Elena G Kovaleva3
1Research, Educational and Innovation Center of Chemical and Pharmaceutical Technologies, Institute of Chemical Technology, Ural Federal University, Ekaterinburg, Russia. zhtitas@gmail.com.
Plant foods for human nutrition (Dordrecht, Netherlands)
|November 5, 2025
概括
葡萄苗提取物显著增强了麦奶的功效.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 可持续的粮食系统可持续的粮食系统
背景情况:
- 麦牛奶是一种流行的乳制品替代品,含有有限的和抗氧化剂.
- 葡萄 (GP) 是葡萄酒行业的副产品,富含有益的多和纤维.
- 提高麦奶的营养和功能性质对于植物性饮料至关重要.
研究的目的:
- 为了提高麦牛奶的营养,植物化学和感官质量,使用葡萄末提取物.
- 评估GP强化对麦牛奶生物活性化合物和抗氧化活性的影响.
- 为了确定功用饮料中消费者接受度的最佳GP水平.
主要方法:
- 在麦奶配方中加入葡萄末提取物.
- 分析总含量,总黄,抗氧化活性和酸.
- 用不同的GP度 (0.2%至0.5%) 强化麦奶的感官评价.
主要成果:
- 一般医生补充剂显著增加了总基 (35至101毫克GAE/g DW),总黄 (69至180毫克QE/g DW) 和抗氧化剂活性 (48毫米Trolox/g DW).
- 安索亚宁含量也上升,这表明GP的分泌量增加.
- 用0.2%GP强化的麦奶在口味,颜色,香味,口感和整体偏好方面获得了最高的消费者接受度.
结论:
- 葡萄末强化有效地提高了麦奶的生物活性特征和抗氧化能力.
- 0.2%度的GP提取物提供最佳的营养和感官益处,而不会影响消费者的吸引力.
- 强化GP的麦牛奶是一种增值功能性饮料,促进食品行业的循环经济.
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