富平菇绿桦树浆低碳水化合物蛋糕的开发与评价

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-05-30 DOI:10.1080/15428052.2021.1929637

Aline Janaina Giunco, M. F. Paz, G. Fonseca

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引用次数: 1

摘要

摘要以富含杏鲍菇的绿核桃果肉代替小麦粉制作低碳水化合物蛋糕。试验了4种配方:F1:椰子粉，F2:绿柏树粉，F3:富含绿柏树粉和硝酸铵的绿柏树粉，F4:富含绿柏树粉。结果表明，各配方均为蛋白质(7.33 ~ 10.47 g 100 g−1)、高纤维(7.16 ~ 9.43 g 100 g−1)、低碳水化合物(13.92 ~ 21.87 g 100 g−1)、不添加糖的食品。F4为所有感官属性得分最高(颜色:7.77;香气:7.55;质地:7.32，味道:7.18，整体印象:7.73)和购买意向(68%的人表示可能和肯定会购买)。由此可见，富含绿核桃粉可用于开发低碳水化合物蛋糕，改善其营养成分和感官特性。

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Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva Pulp Enriched with Pleurotus Ostreatus

ABSTRACT The aim of this work was to develop and evaluate low-carb cakes by replacing wheat flour with green bocaiuva pulp enriched with Pleurotus ostreatus. Four formulations were tested: F1: coconut flour, F2: green bocaiuva flour, F3: green bocaiuva flour enriched with P. ostreatus and ammonium nitrate and F4: green bocaiuva flour enriched with P. ostreatus. Results indicated that all formulations can be considered as protein source foods (7.33–10.47 g 100 g−1), with high fiber contents (7.16–9.43 g 100 g−1), and low-carbohydrate contents (13.92–21.87 g 100 g−1), without sugar addition. F4 presented the highest scores for all sensory attributes (color: 7.77; aroma: 7.55; texture: 7.32, flavor: 7.18 and overall impression: 7.73) and purchase intention (68% for the sum of probably and certainly would purchase). Thus, the green bocaiuva flour enriched with P. ostreatus can be used for the development of low-carb cake with improved nutritional components and acceptable sensory characteristics.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations