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Updated: Jan 31, 2026

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丰富的蛇头鱼粉丰富的必需氨基酸在即时的sendol处理使用柜台干燥机方法的强化
1University of Riau, Department of Fisheries Product Technology, Riau, Indonesia.
Brazilian journal of biology = Revista brasleira de biologia
|January 30, 2026
概括
这项研究将传统的仙道与蛇头鱼粉和当地碳水化合物进行了强化,创建了一个即时版本. 增强型醇具有更高的蛋白质,纤维和白蛋白含量,改善了营养价值和保质期.
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
背景情况:
- 传统的印尼热门饮料Cendol营养价值低,含水量高,限制其保质期.
- 用蛇头鱼粉进行强化和碳水化合物来源的多样化提供了潜在的解决方案,以提高仙的营养成分和减少含水量.
研究的目的:
- 为了评估即时 cendol 的化学特性和氨基酸概况.
- 调查各种当地碳水化合物来源 (大米,萨戈,粉) 和蛇头鱼粉强化对仙醇质量的影响.
主要方法:
- 瞬时的sendol是使用柜干燥机生产的.
- 测试了不同比例的米粉,萨戈粉和波兰粉与蛇头鱼粉相结合.
- 分析了化学成分和氨基酸概况.
主要成果:
- 添加萨戈和花粉增加了水,蛋白质和原料纤维含量.
- 使用大米面粉提高了蛋白质水平.
- 蛇头鱼粉显著增加了白蛋白含量 (高达6400毫克/公斤) 和谷氨酸,酸,氨酸和氨酸等必需氨基酸.
结论:
- 用蛇头鱼粉进行强化,并使用本地碳水化合物,如萨戈和花粉,有效地提高了仙的营养含量.
- 开发的即时醇提供了增强的蛋白质,纤维和白蛋白,解决了传统醇的局限性,并创造了更有营养的产品.
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