通过精确的添加,双向改善塔罗泥的特征性香味和抗消化能力
Zhenjiang Zhou1, Yuanping Wang1, Shixiang Xu2
1College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou 310058, China; ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou 311200, China.
将特定的脂肪酸添加到塔罗清粉中,可以增强它的香味,并降低其血糖影响. 这一策略提高了加工的塔罗的感官吸引力和营养质量.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 材料科学 是一种材料科学.
背景情况:
- 塔罗纯制加工导致糖分指数增加和芳香减少.
- 需要一个双重的策略来改善塔罗泥中的香气和抗消化能力.
研究的目的:
- 为了研究塔罗泥中的芳香和抗消化能力的协同改善.
- 为了确定关键的脂肪酸前体,以提高塔罗质量.
主要方法:
- 对塔罗的芳香成分和脂肪酸的差异分析.
- 在外源性添加的棕酸,酸和油酸,以塔罗纯.
- 评估粉结构,抗消化特性和香味特征.
主要成果:
- 脂肪酸与粉形成V型复合物,增强有序结构和网络形成.
- 估计的血糖指数减少了5.82%,这是由于改善了抗消化特性.
- 由于捕获的分解产品,香味愉悦度增加了7.81%.
结论:
- 外源性脂肪酸添加提供了一种可行的策略,可以改善塔罗的感觉和营养属性.
- 这项研究为提高粉食品质量提供了理论基础.
- 这种方法可以应用于其他加工粉食品.
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