全麦复合面粉在功能食品开发中的配伍性。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Amani Weerarathna, Matara Arahchige Jagath Wansapala
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引用次数: 0

摘要

在过去的几十年里,由于人们忙碌的生活方式和更高的生活水平,饮食习惯已经转向了准备时间更短的方便食品。随着工业化和全球化,饮食模式和生活方式发生了迅速变化,导致慢性病发病率不断上升,这为人们更加关注营养状况和健康益处方面的饮食变化铺平了道路。复合面粉是小麦和非小麦面粉或完全非小麦面粉的组合,具有更好的营养价值,治疗特性和功能特性。复合面粉在食品工业中的应用是一个重要的里程碑,它最大限度地利用了本地作物,同时优化了产品质量、营养价值、感官特性和消费者接受度。本文全面概述了替代复合面粉在食品工业中的适用性和兼容性,以及现有配方。此外,在营养和治疗价值方面强调复合面粉在食品中的适用性。研究发现,将不同的非小麦粉源与小麦粉按不同比例混合,可制得具有较高营养价值和治疗价值的食品。复合面粉有可能降低非传染性疾病的风险,特别是2型糖尿病、心血管疾病和癌症。可以得出结论,在食品工业中使用复合面粉是一种趋势,因为它们有许多好处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.

Over the last decades, eating habits have shifted towards convenient foods with shorter preparation times due to people's busy lifestyles and higher living standards. Rapid changes in dietary patterns and lifestyles with the industrialization and globalisation have led to the escalating incidence of chronic diseases, which has paved the way to greater interest in dietary changes regarding nutritional status and health benefits. Composite flour is a combination of wheat and non-wheat flours or exclusively non-wheat flour with improved nutritional value, therapeutic properties and functional characteristics. The application of composite flours in the food industry is an important milestone that maximises the use of indigenous crops while optimising the product quality, nutritional value, organoleptic properties and consumer acceptance. This paper provides a comprehensive overview of the suitability and compatibility of alternative composite flours in the food industry with regard to the existing formulations. Furthermore, the suitability of composite flours in food products in terms of nutritive and therapeutic value is emphasised. It was found that food products with higher nutritional and therapeutic value and acceptable sensory properties can be formulated by blending different non-wheat flour sources with wheat flour at different ratios. Composite flours have the potential to reduce the risk of non-communicable diseases, particularly type 2 diabetes, cardiovascular disease and cancer. It can be concluded that the use of composite flours in the food industry is a trending approach due to their numerous benefits.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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