利用番茄粉作为半硬奶酪生产中的生物活性成分:关于营养特征和感官特性的研究
Florina Stoica1, Roxana Nicoleta Rațu2, Iuliana Motrescu3,4
1Department of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 700489 Iasi, Romania.
Foods (Basel, Switzerland)
|February 13, 2026
概括
番茄粉 (TP) 粉是丰富的生物活性化合物的来源,可以纳入半硬奶酪中. 这项研究表明,TP可以提高奶酪的营养和抗氧化能力,而不会显著改变质地,从而促进可持续的食品实践.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续农业 可持续农业
背景情况:
- 番茄 (Solanum lycopersicum L.) 是全球消费的蔬菜,富含利科和多类生物活性化合物.
- 番茄加工产生了大量的残留物,番茄 (TP),包括皮和种子,通常未得到充分利用.
- 是一种有价值的食纤维,植物化学物质和抗氧化剂来源,为价值化提供了机会.
研究的目的:
- 为了研究将番茄末粉 (TP) 加入半硬奶酪中作为功能成分的可行性.
- 评估TP对半硬奶酪的物理化学,感觉,植物化学和纹理特性的影响.
- 评估TP作为食品工业废物回收的可持续成分的潜力.
主要方法:
- 产生的半硬奶酪含有不同度的TP粉末 (5%和7%).
- 对奶酪变种进行了物理化学分析,包括植物化学含量和抗氧化能力.
- 进行了感官评估和纹理分析,以评估消费者接受度和产品质量.
主要成果:
- 富含TP的奶酪含有显著更高的植物化学物质 (45.44-82.83 mg GAE/100 g) 和抗氧化能力 (470.25-977.41 μmol TE/g).
- 在补充TP的奶酪中,食纤维含量增加 (3.62-5.44%).
- 感官可接受性保持在5%的TP含量,尽管7%导致轻微的苦味;纹理特性基本上不受影响.
结论:
- 番茄 (TP) 粉可以有效地纳入半硬奶酪,增强其营养成分和抗氧化特性.
- 在中等水平 (5%) 的TP含量对于感官属性是可以接受的,这表明它作为功能性食品成分的潜力.
- 在奶酪制造中使用TP有助于减少废物,并促进食品行业的循环经济.
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