新开发的基于大豆的蛋白质汉堡配方与干燥的非传统食品植物相结合的特征
Izamara de Oliveira1, Yara Aquino2, Márcio Carocho2
1CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300- 253, Bragança, Portugal; Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Spain.
Food chemistry
|December 11, 2025
概括
这项研究用非传统的食物植物增强了基于大豆的素食汉堡,改善了营养含量和抗氧化剂活性. 这些创新的植物性汉堡显示出作为功能性食品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续农业 可持续农业
背景情况:
- 对于可持续,营养丰富的植物性肉类替代品的需求日益增加.
- 需要在超越传统成分的纯素汉堡配方中进行创新.
研究的目的:
- 标志着以大豆为基础的纯素汉堡,富含非传统食品植物 (UFPs).
- 评估UFPs对营养成分,抗氧化活性和纹理特性的影响.
- 评估这些汉堡作为功能性食品的潜力.
主要方法:
- 将Pereskia aculeata (PA),Xanthosoma sagittifolium (XS),Stachys byzantina (SB) 和Musa acuminata品种纳入大豆汉堡中的方法.
- 营养成分分析 (蛋白质,食纤维).
- 对抗氧化活性 (DPPH,FRAP,CAA) 和纹理特性 (硬度,产量) 的检测.
- 主要组件分析 (PCA) 用于分析.
主要成果:
- 丰富UFP显著改变了营养特征,蛋白质从14.2-18.5g/100g dw,纤维从19-29g/100g dw.
- 抗氧化剂活性有所不同,PA,XS和SB的CAA显著改善.
- 质地特性和产量受到UFP类型的影响,硬度为746-1379N,产量为69-84%.
结论:
- 加入UFP会在素食汉堡中产生独特的成分和生物活性特征.
- 这些丰富的汉堡显示出作为功能性食品的潜力,具有增强的营养和抗氧化特性.
- 进一步的研究可以优化配方,以获得特定的健康益处和消费者接受.
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