废绿茶的酶处理及其在高纤维饼干生产中的应用。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-09-01 DOI:10.17113/ftb.60.03.22.7474
Ngoc Doan Trang Nguyen, Thi Thuy Huong Phan, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Dinh Le Tam Vo, Van Viet Man Le
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引用次数: 2

摘要

研究背景:由于其经济和环境效益,食品工业的副产品已被研究作为健康食品中高纤维和抗氧化成分的来源。然而,这些材料的可溶性膳食纤维含量通常低于声称对健康有积极影响的推荐值。酶处理可以有效地改变这些材料的不溶性和可溶性膳食纤维含量。本研究的目的是考察酶处理条件对废绿茶中可溶性、不可溶性和总膳食纤维质量分数的影响,并评价在配方中添加不同质量分数的未处理和处理过的茶叶时,面团和饼干的质量。实验方法:以纤维素酶用量为0 ~ 25 U/g处理废茶叶粉0 ~ 2 h后,测定其可溶性、不可溶性和总膳食纤维的质量分数。饼干配方中以0、10、20、30、40%的比例用未处理和处理过的废茶叶粉代替小麦粉。分析了面团的质地特性、近似成分、物理特性和饼干的总体可接受性。结果与结论:酶处理的最佳条件为酶量为20 U/g,生物催化时间为1.5 h,在此条件下,废茶叶中可溶性膳食纤维的质量分数比对照提高了144.5%。废茶叶的加入使面团硬度增加。增加废茶叶的用量也提高了饼干的纤维质量分数、抗氧化活性和硬度,但降低了饼干的总体可接受性。此外,废茶叶的酶处理提高了饼干的可溶性纤维与总膳食纤维的比例,这影响了饼干的质地特性和健康益处。添加了20%未经处理或处理过的茶叶的饼干总体上被专家组接受。新颖性和科学贡献:首次用酶处理茶叶,以提高可溶性纤维与总膳食纤维的比例。处理后的茶叶是一种新型的高纤维抗氧化原料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production.

Research background: By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommended value that is claimed to bring positive health effects. Enzymatic treatment could be an efficient method for modifying insoluble and soluble dietary fibre contents of these materials. The purpose of this study is to investigate the effects of enzymatic treatment conditions on soluble, insoluble and total dietary fibre mass fractions in spent green tea leaves, and evaluate the quality of dough and cookies when different mass fractions of untreated and treated leaves were added to the recipe.

Experimental approach: The mass fractions of soluble, insoluble and total dietary fibre in spent tea leaf powder was evaluated after the leaves were treated with cellulase amount of 0-25 U/g for 0 to 2 h. Wheat flour was replaced by untreated and treated spent tea leaf powder at 0, 10, 20, 30 and 40% in cookie formulation. Textural properties of dough, proximate composition, physical properties and overall acceptability of cookies were analysed.

Results and conclusions: The appropriate conditions for enzymatic treatment were enzyme loading of 20 U/g and biocatalytic time of 1.5 h, under which the mass fraction of soluble dietary fibre in spent tea leaves increased by 144.5% compared to that of the control sample. The addition of spent tea leaves led to the increase in dough hardness. Increase in the spent tea leaf amount also enhanced fibre mass fraction, antioxidant activity and hardness of cookies but reduced their overall acceptability. Moreover, the enzymatic treatment of spent tea leaves improved the soluble to total dietary fibre ratio of the cookies, which influenced their textural properties and health benefits. The cookies with added 20% untreated or treated spent tea leaves were overall accepted by the panel.

Novelty and scientific contribution: For the first time, spent tea leaves have been treated with enzymes to improve their soluble to total dietary fibre ratio. The treated spent tea leaves are a new promising high-fibre antioxidant ingredient for cookie preparation.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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