将粉添加到沙拉调料中:通过部分棕油替代增强蛋白质含量和功能属性
Yanjun Guo1, Yu Liu2, Hua Li2,3
1Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Foods (Basel, Switzerland)
|December 30, 2025
概括
板球粉 (CP) 可以可持续地取代沙拉配料中的棕油,改善乳液稳定性并提高抗氧化剂含量. 5-7.5% CP 的最佳水平可增强功能性质和生物活性化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的成分 可持续的成分
- 食品技术 食品技术 食品技术
背景情况:
- 棕油是沙拉配料的常见成分,但它的可持续性是一个问题.
- 越来越需要可持续和功能性的食品成分.
- 板球粉 (CP) 提供了一种富含蛋白质和潜在的可持续替代品.
研究的目的:
- 评估粉 (CP) 作为沙拉配料中棕油的可持续部分替代品.
- 评估CP对沙拉的功能性质,生物活性含量和感官属性的影响.
- 为了确定最佳的CP水平,以改善配方特性.
主要方法:
- 沙拉料的配方有不同的CP水平 (0-10%) 和合物 (胡卜素,瓜尔,桑坦).
- 分析了颜色,乳液稳定性,风湿性质,总含量 (TPC),总黄含量 (TFC),抗氧化活性 (DPPH,FRAP) 和感觉特征 (E-鼻子,E-舌头).
- 使用统计分析 (p < 0.05) 来确定显著差异.
主要成果:
- 增加CP降低了亮度,但增加了红色和黄色.
- 瓜尔提供了最高的乳液稳定性,在CP水平较高时进一步提高.
- 加入CP显著增加了TPC,TFC和抗氧化剂活性.
- 感官分析显示,CP增强了umami强度和改变了香味配置文件.
- 最佳的CP水平 (5-7.5%) 提高了乳液稳定性和生物活性含量.
结论:
- 板球粉 (CP) 是一种可行的可持续成分,可以在沙拉配料中部分取代棕油.
- CP增强功能性质,如乳液稳定性,并增加生物活性化合物和抗氧化剂活性.
- 加入5-7.5%的CP为开发更健康,更可持续的富含油的食品配方提供了一个有希望的途径.
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