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用阿约科特和昆尼尔面粉强化的玉米松饼:营养和功能性质

Edwin Rojo-Gutiérrez¹, Leticia Xochitl López-Martínez², Hilda Karina Sáenz-Hidalgo¹

¹Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto, Delicias 33089, Chihuahua, Mexico.

Foods (Basel, Switzerland)

|January 10, 2026

概括

使用阿约科特 (Phaseolus coccineus) 和昆尼尔 (Amaranthus hybridus) 面粉强化的火,蛋白质,灰和纤维含量增加. 虽然抗氧化剂活性下降了,但营养价值得到了增强,而不会影响滚动性.

科学领域:

食品科学与技术食品科学与技术
可持续农业可持续农业
营养生物化学营养生物化学

背景情况:

考虑到经济,环境和社会因素,对可持续食品的需求不断增长.
需要利用未充分利用的植物物种,如阿约科特 (Phaseolus coccineus) 和昆尼尔 (Amaranthus hybridus).

研究的目的:

为了准备和评估使用阿约科特和昆尼尔面粉的强化火.
分析这些新型食品的营养,功能,物理和纹理特性.

主要方法:

用不同度 (3-9%) 和混合物 (1:1, 2:1, 1:2) 的阿约科特和昆尼尔面粉来强化托蒂拉.
对化学成分 (蛋白质,灰,纤维),总含量,抗氧化活性,颜色,纹理和可滚动性的全面分析.

主要成果:

观察到蛋白质,灰和纤维含量的显著增加,特别是在9%的强化.
由于面粉混合物中的相互作用,总含量和抗氧化活性下降.
保持了纹理特性和可滚动性,表明了产品的可行性.

结论:

用阿约科特和昆尼尔面粉进行强化,可以提高火的营养成分.
这项创新支持利用未充分利用的作物,有助于粮食安全和可持续性.
对优化生物活性化合物保留的进一步研究是有必要的.

关键词:

抗氧化剂活性抗氧化剂活性生物活性化合物生物活性化合物基本的基本食品基本的基本食品没有充分利用的物种.

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