加入水果、蔬菜和谷物替代品的松饼的质量和功能特性:综述

Q4 Immunology and Microbiology Journal of Applied and Natural Science Pub Date : 2024-03-20 DOI:10.31018/jans.v16i1.5330
Divyanshi Shukla, B. N. Tewari, S. P. Trivedi, Shraddha Dwivedi, Vivek Kumar, Vidyanand Tiwari
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引用次数: 0

摘要

原材料直接影响加工食品的质量。随着加工技术的提高,加工食品的产量也有了显著增长。烘焙食品在食品消费总量中所占的比例非常高,软质烘焙食品虽然保质期短,但因其美味深受人们喜爱。具有各种营养成分组合和感官品质的松饼受到特别关注。最近的研究广泛涉及使用各种水果、蔬菜和谷物及其副产品作为原料,并在松饼中加入增值成分,以制作出营养丰富且极具价值的松饼。本研究详细观察了三大类添加配料,包括水果、蔬菜及其加工副产品,以及其他一些作为原料的谷物类增值配料。本研究在回顾有关配料的文献资料的同时,还对这些配料在烘焙食品中的使用情况进行了简要介绍。文献分析结果表明,松饼中抗氧化剂等生物活性物质的营养成分有所增加。研究发现,使用从水果和蔬菜中提取的配料在营养方面更安全、更有效。如果在主配料中添加某些水果和蔬菜配料组合,松饼的质量和营养成分可能会更高。这本书将有助于研究人员、食品制造商和中小型面包店经营者了解与新松饼配方有关的原材料和特性的各个方面,以及稳定产品的标准化。
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Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review
Raw ingredients directly affect the quality of processed foods. Along with improvements in processing technology, processed food production has grown significantly. The percentage of bakery products in total food consumption is very high, and soft bakery foods despite having a short shelf life, are well-liked because of their deliciousness. Special attention is paid to muffins with various combinations of nutritive ingredients and organoleptic qualities. Recent research studies have extensively covered the use of various fruits, vegetables, and grain and their by products as raw materials and value-added incorporation in the muffin to produce a nutrient-rich and highly valuable muffin. The present study provides a detailed observation of three major categories of incorporated ingredients, including fruits, vegetables, and their processing by products, as well as some other grain-based ingredients used as raw materials that add value. The study compiles a brief for their use in baked goods while reviewing the literature on ingredients. The findings of the literature analysis show an increase in the nutritional content of bioactive substances like antioxidants in the muffins. It has been revealed that using ingredients derived from fruits and vegetables is safer and more effective in terms of nutrition. Muffins may have a higher quality and better nutritional profile when certain combinations of fruit- and vegetable-based ingredients are added to the main ingredient. It will be helpful to researchers, food manufacturers, and small and medium-scale bakery unit operators about various aspects of the raw materials and properties connected with new muffin formulations and the standardization of stabilized products.  
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来源期刊
Journal of Applied and Natural Science
Journal of Applied and Natural Science Immunology and Microbiology-Immunology and Microbiology (all)
CiteScore
0.80
自引率
0.00%
发文量
168
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