生物活性驱动的结构,质和功能性质的调节,以老虎为基础的冷食品矩阵,富含精选的水果果粉
Hesham A Ismail1, Wafaa M Salama2, Arwa M Ali1
1Dairy Science Department, Faculty of Agriculture, New Valley University, El Kharga 72511, Egypt.
Food research international (Ottawa, Ont.)
|February 28, 2026
概括
这项研究表明,Nabq,Bambosa和Mokhed果肉中的生物活性化合物如何增强基于虎牛奶的冷甜点的结构和特性. 这些植物性成分提高了抗氧化能力和质地,有助于功能性食品设计.
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
- 材料科学 材料科学 材料科学
背景情况:
- 植物性食品含有丰富的生物活性化合物,如黄和酸,这些化合物以其健康益处和影响食物结构而闻名.
- 虎奶,Nabq,Bambosa和Mokhed水果被确定为这些有价值的营养素的来源.
- 了解这些化合物对食物矩阵的影响对于开发功能性食品至关重要.
研究的目的:
- 研究生物活性丰富的果肉 (Nabq, Bambosia, Mokhed) 对基于虎牛奶的冷食品的机械影响.
- 探索和黄成分如何调节冷期间的分子相互作用和功能性能.
- 为设计功能性的植物性冷甜点提供见解.
主要方法:
- 使用老虎坚果牛奶和不同度的Nabq,Bambosia和Mokhed果肉的植物性冷食品矩阵的配方.
- 物理化学性质的分析,包括酸度,点低压,密度和颜色.
- 风湿学分析以评估结构修改和粘度相关的行为.
- 评估抗氧化能力,总含量,纤维含量和感官属性.
主要成果:
- 增加水果果粉度增加了抗氧化能力,总含量和纤维含量.
- 物理化学性质,如酸度,点,密度和颜色被可测量的改变.
- 风病学分析表明,剪切应力反应显著增强,表明结构形成有所改善.
- 结合水果果粉对冷矩阵的感觉纹理和结构完整性产生了积极的影响.
结论:
- 来自Nabq,Bambosia和Mokhed水果的生物活性化合物显著调节了基于虎牛奶的冷系统的物理化学和风湿学特性.
- 这些果肉作为功能成分,增强结构完整性和抗氧化能力.
- 这些发现为开发新,功能性的植物性冷甜点提供了宝贵的知识.
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