用绿色咖啡粉丰富的小麦面粉:物理化学,抗氧化和感官特性
Dariusz Dziki1, Grażyna Cacak-Pietrzak2, Julia Kopyto-Krzepicka3
1Department of Thermal Technology, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland.
Molecules (Basel, Switzerland)
|December 31, 2025
概括
将绿色咖啡粉 (GCF) 添加到意大利面会影响其特性. 对于意大利面的质地和生物活性化合物来说,对流式干燥更好,而微波真空干燥会产生缺陷并减少益处.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 意大利面的质量受到加工和原料的影响.
- 绿色咖啡粉 (GCF) 提供了潜在的生物活性益处.
研究的目的:
- 评估GCF对意大利面的影响 (2-8%) 和干燥方法 (对流式与微波真空).
- 评估物理化学,纹理和生物活性性质.
主要方法:
- 意大利面样本补充了GCF在不同水平.
- 通过对流和微波真空方法干燥.
- 分析微观结构,性质,质地,生物活性化合物和消费者接受度.
主要成果:
- 微波真空干燥导致意大利面微结构缺陷.
- 卷积干燥保持了更好的质地和更高的含量.
- 针对抗氧化能力和消费者接受度的最佳GCF添加量为2%.
结论:
- 干燥方法显著影响意大利面的质量和GCF的好处.
- 对于保存意大利面的结构完整性和生物活性化合物而言,共流干燥优越.
- 2%的GCF添加提供了最佳的平衡的好处和接受与对流干燥.
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