蜂蜜粉替代黑巧克力的抗氧化能力、α淀粉酶抑制和卡路里值

IF 0.6 Q3 AGRICULTURE, MULTIDISCIPLINARY
Aida Amirah Rusli, Nizaha Juhaida Mohamad, Azizah Mahmood, Nor Hayati Ibrahim
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引用次数: 0

摘要

蜂蜜的抗氧化和抗糖尿病特性促使研究探索在巧克力创新中使用蜂蜜粉作为糖的替代品,以获得其健康益处。本研究以70%的蜂蜜粉代替糖,评价黑巧克力对抗氧化、α -淀粉酶抑制和热量值的影响。加入70%的葡萄糖(蜂蜜/葡萄糖,H/D)、麦芽糊精(蜂蜜/麦芽糊精,H/M)或蔗糖(蜂蜜/蔗糖,H/S),在40℃下真空干燥6小时,制成蜂蜜粉。在初步研究的基础上,以70%的蜂蜜粉替代巧克力,这是最可接受的粒度值。在黑巧克力中加入蜂蜜粉显著增加(p <0.05)的抗氧化能力,通过2,2-二苯基-1-苦味酰肼和铁还原抗氧化能力来评估。含H/M的巧克力抗氧化能力最高,其次是含H/D、H/S和对照的巧克力。α淀粉酶抑制也显著升高(p <H/M巧克力相对于其他样品0.05)。黑巧克力的热量值不受蜂蜜粉替代品的影响,保持在600千卡/100克。因此,含H/M的巧克力具有最高的抗氧化能力和α -淀粉酶抑制作用,性能最好。因此,可以推荐它进一步应用于巧克力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antioxidant Capacity, Alpha Amylase Inhibition, and Calorie Value of Dark Chocolate Substituted with Honey Powder
The antioxidant and antidiabetic properties of honey have led to studies exploring using honey powder as a sugar substitute in chocolate innovation for its health benefits. In this study, sugar was substituted with 70% honey powder to evaluate the effect on the antioxidant, alpha-amylase inhibition, and calorie value of dark chocolate. The honey powder was produced by adding 70% of either dextrose (honey/dextrose, H/D), maltodextrin (honey/maltodextrin, H/M), or sucrose (honey/sucrose, H/S) and vacuum dried at 40°C for 6 hr. The substitution of honey powder into chocolate at a 70% level was based on the preliminary study, which showed the most acceptable particle size value. The addition of honey powder into dark chocolate showed a significant increase (p < 0.05) in antioxidant capacity, assessed by 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power. Chocolate containing H/M showed the highest antioxidant capacity for both assays, followed by chocolate with H/D, H/S, and the control. Alpha amylase inhibition was also significantly higher (p < 0.05) for H/M chocolate relative to other samples. The calorie values of dark chocolate were not affected by the honey powder substitution, which remained at 600 kcal/100 g. Therefore, chocolate containing H/M showed the best properties due to its highest antioxidant capacities and alpha-amylase inhibition effect. Hence, it can be recommended for further application in chocolate.
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来源期刊
Pertanika Journal of Tropical Agricultural Science
Pertanika Journal of Tropical Agricultural Science Agricultural and Biological Sciences-Agronomy and Crop Science
CiteScore
1.10
自引率
16.70%
发文量
64
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