消费者对烘焙产品的延迟消费:对理化性质的影响

N. M. Thani, S. M. M. Kamal, A. Sulaiman, F. Taip, R. Omar
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引用次数: 4

摘要

烘焙产品的延迟消费导致了食物浪费问题,这是一个严重的全球问题。延迟消费或可以被视为“剩菜”的烘焙产品,如牛角面包和甜甜圈,通常由于质地受损或质量退化而被丢弃,导致它们的味道不如新鲜烘焙的好,尽管产品仍然可以食用。因此,本研究旨在评价牛角面包和甜甜圈在三(3)个不同贮藏时间(0、1和2天)延迟食用过程中的物理化学变化。牛角面包和甜甜圈的硬度在贮藏过程中都有所增加,其中甜甜圈的硬度高于牛角面包,分别增加了175.63%和92.31%。碳水化合物是羊角面包和甜甜圈的主要成分。第0 ~ 2天,羊角面包和甜甜圈的碳水化合物含量分别为50.32 ~ 52.42%和43.22 ~ 46.59%。而糖谱分析则检测到三种单糖,即牛角面包和甜甜圈中的果糖、葡萄糖和麦芽糖。因此,剩菜甜甜圈和牛角面包中含有高含量的碳水化合物和单糖,这表明它可能被用作糖回收的可再生资源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties
Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degradation causing them to taste not as good as fresh baked, although the products still edible. Thus, this study aims to evaluate the physical and chemical changes during the delaying of consumption of croissants and doughnuts at three (3) different storage times (day 0, 1 and 2). The hardness of croissants and doughnuts had an increased throughout storage time, with doughnuts have the higher hardness than croissants, with 175.63 % and 92.31 % increased, respectively. Carbohydrate was found as the major component for croissants and doughnuts. Croissants and doughnuts recorded carbohydrate content of (50.32-52.42 %) and (43.22-46.59 %), respectively, from day 0 to day 2. While sugar profile analysis detected three types of monosaccharides sugars, which were fructose, glucose and maltose for croissants and doughnuts. Thus, high content of carbohydrate and monosaccharides that available in the leftovers doughnut and croissants suggest that it could potentially be used as renewable resources for sugar recovery.
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