洋葱废粉对蛋黄酱流变特性、感官特性及抗氧化性能的影响

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
T. Prokopov, K. Nikovska, M. Nikolova, P. Merdzhanov, M. Dzhivoderova-Zarcheva
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引用次数: 0

摘要

洋葱加工废弃物的回收利用有助于解决环境问题。本研究提出了在蛋黄酱中成功添加洋葱加工废料的方法。用不同水平(0、1、2和3%)的洋葱废粉(OWP)作为以葵花籽油为基础的蛋黄酱的添加剂。对最终的蛋黄酱配方进行了感官性能、流变性能、氧化稳定性、总酚含量、总黄酮和抗氧化活性的评价。结果表明,添加2%的黄酮类化合物和总酚类化合物可作为一种潜在的保健功能成分,生产出抗氧化活性高、质量可接受、消费者总体偏好的蛋黄酱。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise
: The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference.
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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