用果和甜菜纤维丰富的肉制面食的开发和表征
Diana-Remina Manoliu1, Mihai Cătălin Ciobotaru1, Marius-Mihai Ciobanu2
1Faculty of Food and Animal Sciences, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania.
Foods (Basel, Switzerland)
|November 27, 2025
概括
这项研究使用猪肉,豆和植物性食纤维开发了以肉为基础的意大利面. 这种创新的食品产品表现出增强的营养和质地特性,满足了消费者对健康,可持续选择的需求.
科学领域:
- 食品科学与技术 食品科学与技术
- 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:
- 越来越多的消费者对可持续和促进健康的食品的需求.
- 需要创新的肉类产品再配方,包括植物性功能性化合物.
- 探索新的食品概念,将动物蛋白与植物成分相结合.
研究的目的:
- 制定和评估含有猪肉,小麦粉和果和甜菜的食纤维的肉制意大利面.
- 评估不同纤维配方对肉制意大利面质量属性的影响.
- 为了确定新型肉制面食产品的消费者可接受性.
主要方法:
- 基于肉制的意大利面配方,含有猪肉,小麦粉和不同程度的果和甜菜食纤维.
- 对意大利面样品的化学成分,pH值,水活性和质感特征进行分析.
- 测量颜色参数 (L*,a*,b*) 和消费者接受度测试.
主要成果:
- 添加食纤维显著改变了化学成分,降低了pH值,增加了水的活动.
- 总食纤维含量大幅增加,达到11.15%.
- 通过纤维的结合,观察到硬度,性和凝聚力的显著改善. 颜色因纤维来源而有所不同.
- 消费者接受度是积极的,特别是较低的纤维含量水平.
结论:
- 基于肉类的意大利面可以成功地用果和甜菜的食纤维配制.
- 添加食纤维增强了基于肉制品的意大利面的营养和质感特性.
- 这种创新产品提供了一个可行的,健康和可持续的替代品,与消费者偏好保持一致.
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