亚麻籽和发芽的小扁豆籽在开发营养强化“清洁标签”无麸质面包中的功能成分

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2023-10-14 DOI:10.1016/j.fhfh.2023.100165
Evangelia Papagianni, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
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引用次数: 0

摘要

一种“清洁标签”无麸质面包(GFB)是通过在GFB配方中加入3%或4.5%的水性亚麻籽浆(FSS)代替常用的水胶体添加剂甲基纤维素而开发的,以其结构形成性能而闻名;为了进一步改善GFB的营养,还研究了加入5%或10%的烤发芽扁豆粉(SLF)。FSS和SLF的加入增加了复合电池的硬度、稠度、储存和损耗模量以及粘度。与含有甲基纤维素的对照面包相比,强化面包的比体积减少;然而,与不添加任何水胶体的面包相比,它们有了很大的改进。仅含有FSS(3.45%)的新鲜面包和用3%FSS-5%SLF制成的新鲜面包表现出与对照相似的面包屑质地特征;与对照面包相比,3%FSS-5%SLF强化样品在储存(48小时,25°C)时表现出相似的质地变化,支链淀粉凝沉略低。除了增加蛋白质和总膳食纤维的含量外,FSS掺入GFB降低了体外淀粉消化时的葡萄糖释放,而FSS和SLF的掺入削弱了这种作用。此外,FSS和SLF引入的“坚果”和“烤豆类”风味香气降低了GFB典型的扁平“大米”风味香气,从而有助于提高仅含FSS的面包以及添加3%FSS-5%SLF的面包的整体消费者可接受性得分。总的来说,FSS和SLF似乎都是生产“清洁标签”GFB的有前景的功能成分,具有更高的常量营养素含量、改善的感官特性和可接受的质地属性。
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Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads

A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulations; for further nutritional improvement of GFB, the inclusion of 5 or 10 % roasted-sprouted lentil flour (SLF) was also investigated. FSS and SLF addition increased hardness, consistency, storage and loss moduli, and viscosity of the composite batters. The specific volumes of fortified breads were reduced, compared to control bread containing methylcellulose; however, they were greatly improved compared to bread made without any added hydrocolloid. Fresh breads containing solely FSS (3, 4.5 %) and that made with 3 % FSS-5 % SLF exhibited crumb textural characteristics similar to the control; the 3 % FSS-5 % SLF fortified sample showed similar textural changes upon storage (48 h, 25 °C) and slightly lower amylopectin retrogradation, compared to control bread. Further to increasing the contents of protein and total dietary fiber, FSS incorporation into GFB decreased the glucose release upon in vitro starch digestion, whereas inclusion of both FSS and SLF weakened this effect. Moreover, the “nutty” and “roasted legume” flavor-aroma notes, introduced by FSS and SLF, reduced the typical flat “rice” flavor-aroma of GFB, thus contributing to the higher overall consumer acceptability scores received for breads containing solely FSS as well as those fortified with 3 %FSS-5 % SLF. Overall, both FSS and SLF appear to be promising functional ingredients for production of “clean-label” GFB, having higher contents of macronutrients, improved sensorial characteristics, and acceptable textural attributes.

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