苹果皮面粉代替海绵蛋糕中的糖:营养、感官、物理和微生物评价。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Vilma Quitral, Matías Cueto, María-Teresa Pérez, Marcela Sepúlveda, Marcos Flores
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引用次数: 0

摘要

苹果皮被认为是“不可食用的部分”,然而,它们可以脱水和研磨,用作烘焙产品的原料。本研究旨在通过比较苹果皮粉(APF)蛋糕的营养成分、糖谱、微生物发育、感官偏好和可接受性、颜色和比体积,评价25%和50%糖在海绵蛋糕中的替代作用。结果表明,在海绵蛋糕中添加APF可显著提高蛋糕的膳食纤维含量,降低总糖浓度和能量摄入。缺点是APF不抑制微生物发育,加入APF后比体积减小。具有最大偏好和感官可接受性的样品对应于25%的APF糖替代品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Apple peel flour instead of sugar in sponge cake: Nutritional, sensory, physical, and microbiological evaluation.

Apple peels are considered "inedible parts," however, they can be dehydrated and ground to use as an ingredient in bakery products. The present study aims to evaluate the replacement of 25% and 50% sugar in sponge cakes for apple peel flour (APF) cakes by comparing their nutritional composition, sugar profile, microbial development, sensory preference and acceptability, color, and specific volume. The results showed that by incorporating APF into sponge cakes, the dietary fiber content increases, and the concentration of total sugars and energy intake significantly decrease. As disadvantages, it is revealed that APF does not inhibit microbial development and the specific volume decreases when incorporating APF. The sample with the greatest preference and sensory acceptability corresponds to the 25% sugar replacement with APF.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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