不同配方燕麦饼干的质量和营养价值

Q3 Agricultural and Biological Sciences

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2021-09-01 DOI:10.31926/but.fwiafe.2021.14.63.1.10

J. Betz, N. Naumova, A. Buchel, V. Zhuravel, I. Minashina

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引用次数: 1

摘要

我们从数量上确定了一级烘焙小麦粉在“Domashnee”饼干的成分中占主导地位，而燕麦混合物在“Premium”饼干的成分中占主导地位。营养和功能成分的主要载体是燕麦片及其干合剂。考虑到这两种饼干的营养测试结果，我们认为以面粉为基础的“Domashnee”饼干在蛋白质、脂肪、碳水化合物、膳食纤维、氨基酸评分以及矿物质(锌、铜、钙、锰)和维生素В1的含量方面是最充分平衡的样品。

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THE QUALITY AND NUTRITIONAL VALUE OF OATMEAL COOKIES OF DIFFERENT RECIPES

We established that first-grade baking wheat flour quantitatively prevails in the composition of “Domashnee” cookies, while the oatmeal mixture prevails in the composition of “Premium” cookies. The main carriers of nutritious and functional components are oatmeal and the dry mixture based on it. Taking into account the results of nutritional tests of both types of cookies, we consider flour-based “Domashnee” cookies to be the most adequately balanced sample in terms of protein, fat, carbohydrates, dietary fiber, amino acid scores and the amount of minerals (zinc, copper, calcium, manganese) and vitamin В1.

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来源期刊

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量