用大豆粉和卜叶丰富的蒸蛋糕 (曼蒂):技术,营养和感官特征
Yurii Syromiatnykov1,2,3,4, Shakhista Ishniyazova5, Dildora Nurvafaeva5
1Institute of Soil and Plant Sciences, Latvia University of Life Sciences and Technologies, 3001 Jelgava, Latvia.
Foods (Basel, Switzerland)
|January 28, 2026
概括
将大豆面粉和卜叶添加到曼蒂,可以增强营养和感官质量. 这些成分改善营养的保留,减少蒸过程中的水分损失,创造更健康的传统食品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 传统的曼蒂生产通常依赖于简单的碳水化合物基础,如土豆.
- 人们越来越感兴趣通过成分创新来提高传统食品的营养成分.
- 价值化副产品,如绿叶蔬菜和利用植物性蛋白质,如大豆是关键的可持续发展目标.
研究的目的:
- 评估大豆面粉和卜叶对蒸肉的技术,营养和感官方面的影响.
- 分析不同制剂的水分损失动力学,蛋白质变性,真实保留 (TR) 和相对营养密度 (RND).
- 评估使用这些新型成分创造营养密集和感官可接受的的潜力.
主要方法:
- 制备了四种食配方:马控制 (PC),马+大豆 (PS),绿色控制 (GC) 和绿色+大豆 (GS).
- 用蒸汽处理的过程进行了热处理,并确定了水分损失和蛋白质变性化的动力参数.
- 对每个配方的营养含量,真实保留 (TR),相对营养密度 (RND) 和感官属性进行了评估.
主要成果:
- 蒸汽增加了干物质,灰,蛋白质和脂肪,这是由于水分损失.
- 基于绿色的曼蒂 (GC,GS) 显示了较低的水分损失和蛋白质变质率,导致蛋白质和脂肪的TR更高.
- 大豆面粉增加了蛋白质和脂质含量,改善了面团凝聚度;大豆和绿色丰富的曼蒂具有更高的RND和积极的感官反.
结论:
- 将大豆面粉和卜叶加入曼蒂,可以提高营养价值 (更高的RND) 和感官吸引力 (质地,果汁,香味).
- 基于绿色的配方在热处理过程中表现出增强的水分稳定性和营养保留.
- 这种方法提供了一种可持续的方法来生产营养丰富的传统食品,并对农业副产品进行增值.
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