基于小的补充剂的制造和表征,以其功能,结构和感官特性
Iraj Fatima1, Muhammad Kashif Iqbal Khan2, Muhammad Aamir1
1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Nutrition (Burbank, Los Angeles County, Calif.)
|December 13, 2025
概括
营养配方,增强了甜菜和黄,提供优质的蛋白质,脂肪和纤维. 这些营养丰富的选择提供了可持续的营养安全,并显示出显著的抗氧化能力.
科学领域:
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
背景情况:
- 随着COVID-19的流行,营养缺乏症增加了.
- 观察到向热量密集食物的转变.
- 发现了对营养丰富食品替代品的需求.
研究的目的:
- 分析Nutrisure配方,包括烤,坚果,种子和皮.
- 评估甜菜和黄添加的影响.
- 评估配方的营养和功能性质.
主要方法:
- 配方Nutrisure与烤,坚果,种子,皮,甜菜和黄.
- 在室温 (20 ± 5°C) 下保存60天的样品.
- 分析了蛋白质,脂肪,纤维和抗氧化能力.
主要成果:
- 与对照组相比,营养配方的蛋白质,脂肪和纤维含量较高.
- 观察到显著增加的抗氧化能力,包括总含量 (2.46-2.56μg GAE/g),总黄含量 (3.18-3.23μg QE/g),FRAP (7.21-7.84μmol TE/g) 和DPPH清理活性 (81.23-83.02%).
结论:
- 营养配方在室温下保持60天的保质期.
- 开发的配方是营养丰富的,提供增强的营养价值.
- 这些配方可以促进可持续的营养安全.
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