使用海枣籽粉生产功能性皮塔饼。
Production of functional pita bread using date seed powder.
作者信息
Platat Carine, Habib Hosam M, Hashim Isameldin Bashir, Kamal Hina, AlMaqbali Fatima, Souka Usama, Ibrahim Wissam H
机构信息
Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
Department of Food Science, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E.
出版信息
J Food Sci Technol. 2015 Oct;52(10):6375-84. doi: 10.1007/s13197-015-1728-0. Epub 2015 Jan 28.
Functional foods represent a novel approach to prevent diet-related diseases. Due to its excellent nutritional and antioxidant properties, date seed was used to develop functional pita bread. Flour was replaced by 5, 10, 15 and 20 % date seed powder. Regular and whole wheat pita breads were the references. Results clearly showed that date seed powder containing bread contained comparable dietary fibers levels as in whole wheat bread and higher levels of flavonoids and phenolics. Date seed powder containing breads were particularly rich in flavan-3-ols whereas reference breads did not contain any of them and only a limited amount of other phenolic compounds. They also exhibited a much higher antioxidant capacity. Additionally, compared to regular bread, acrylamide level was significantly lower in 5 % date seed powder containing bread, and lower in all date seed powder containing breads compared to whole wheat bread. Date seed powder supplemented bread appears as a promising functional ingredient to prevent chronic diseases.
功能性食品是预防饮食相关疾病的一种新方法。由于椰枣种子具有优异的营养和抗氧化特性，因此被用于开发功能性皮塔饼。用5%、10%、15%和20%的椰枣种子粉替代面粉。普通皮塔饼和全麦皮塔饼作为对照。结果清楚地表明，含椰枣种子粉的面包所含膳食纤维水平与全麦面包相当，且类黄酮和酚类物质含量更高。含椰枣种子粉的面包尤其富含黄烷-3-醇，而对照面包中不含黄烷-3-醇，仅含有少量其他酚类化合物。它们还表现出更高的抗氧化能力。此外，与普通面包相比，含5%椰枣种子粉的面包中丙烯酰胺含量显著降低，与全麦面包相比，所有含椰枣种子粉的面包中丙烯酰胺含量均较低。添加椰枣种子粉的面包似乎是预防慢性病的一种很有前景的功能性成分。
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