在塔罗无质蛋糕中珍珠味的价值化:组成,质地和感觉特征
Dilek Demirbuker Kavak1, Betül Aslan Yilmaz1, Bilge Akdeniz2
1Food Engineering Department, Engineering Faculty, Afyon Kocatepe University, ANS Campus, 03200 Afyonkarahisar, Türkiye.
Foods (Basel, Switzerland)
|November 27, 2025
概括
将梨 (DP) 添加到无质蛋糕中,改善了营养和感官质量. 最多10%的DP替代增强了饼干,而没有对质感产生负面影响,展示了水果副产品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 谷物科学 谷物科学
背景情况:
- 高质量的无质产品很少,往往缺乏理想的质地和营养价值.
- 塔罗面粉提供了无质应用的潜力,但需要改进.
- 像梨 (DP) 这样的水果副产品是未充分利用的生物活性化合物的来源.
研究的目的:
- 为了研究在无质蛋糕中用梨 (DP) 代替塔罗面粉的影响.
- 评估对物理化学性质,营养含量,抗氧化活性和感官属性的影响.
- 为了确定最佳的DP替代水平以改善无质蛋糕质量.
主要方法:
- 无质松饼是用塔罗面粉和DP在0-20%的替代水平上配制的.
- 分析包括面粉的物理化学表征,基于图像的碎片结构评估和多变量感官分析.
- 评估了营养特性 (基,食纤维) 和抗氧化活性.
主要成果:
- 塔罗面粉具有很高的水结合能力,有助于饼的水分.
- 5%的DP替代物增加了55%的和32%的纤维,保持了质地.
- 10%的DP替代增强了香味,而20%的DP最大限度地增加了纤维和化合物,但增加了硬度.
结论:
- 用高达10%的梨 (DP) 代替塔罗面粉有效地平衡了无质蛋糕中营养增强与可取的感官属性.
- 梨 (DP) 显示出在无质制品中具有显著的价值化潜力.
- 这项研究强调了一种可行的策略,用于提高无质产品的质量,使用水果副产品.
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