利用苹果和番茄渣粉作为膳食纤维和抗氧化剂的来源,从零食中加工非传统配方

Ghada M. El-Araby
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引用次数: 1

摘要

水果和蔬菜每年产生大量的废物。它们是生物活性化合物的极好来源,对健康有积极影响,众所周知,由于其抗氧化、抗癌、抗炎症和抗动脉粥样硬化的特性,它们可以调节代谢过程,并影响人体健康中的细胞活动;取决于途径和它们在体内的生物利用度。本研究旨在开发一些添加苹果渣粉和番茄渣粉作为抗氧化膳食纤维来源的零食,从而改善其营养特性。其中小麦粉被苹果渣粉和番茄渣粉部分替代(10%和20%)。结果表明,添加苹果渣粉和番茄渣粉后,零食中蛋白质、灰分、纤维、钙、钾和酚类化合物含量均增加,且增加幅度与替代率成正比。感官评价结果显示,所有零食混合物的总体可接受值均有所提高,但用浓度为10%和20%的苹果渣粉代替小麦粉制备的零食的感官评价值均高于用番茄渣粉加工的零食。由此可见,在零食生产中,用渣粉和番茄渣代替小麦粉可使产品中总酚类化合物和膳食纤维含量提高20%以上。因此,对于寻求健康饮食的消费者来说,它可以作为一种即食食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants
Fruits and vegetables generate large volume of wastes annually. They constitute an excellent source of bioactive compounds, which have a positive impact on health and are known to modulate the metabolic processes as well as influence the cellular activities in the human health due to their antioxidant, anti-cancer, anti-inflammation and anti-atherogenic properties; depending upon the pathway and their bioavailability in the body.This study aims to develop some snacks supplemented with apple-pomace powder and tomato-pomace powder as sources of antioxidant dietary fiber and thus improve their nutritional properties. Where wheat flour was partially replaced (10 and 20%) by both apple-pomace powder and tomato-pomace powder. The results showed that fortification of the snacks with both applepomace powder and tomato-pomace powder increased the contents of protein, ash, fiber, calcium, potassium and phenolic compounds of the supplemented snacks and this rise is proportional to the percentage of replacement. The results of the sensory evaluation showed an increase in the overall acceptability values for all snack mixtures, but the snacks prepared by replacing wheat flour with applepomace powder in both concentrations 10 and 20% gave higher sensory evaluation values compared to their equivalents processed from tomato pomace powder. So, it can be concluded that the replacement of wheat flour with pomace powder and tomato pomace in the manufacture of snacks up to 20% increased the content of total phenolic compounds and dietary fiber of the product. Hence, it can be used as a readyto-eat food by consumers who are looking for a healthy diet.
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