Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL, 64849, México.
Centro de Tecnología de Sigma Alimentos, Autopista al aeropuerto km.10, Av. Tecnología 302 y 304, Apodaca, NL, 66629, México.
J Food Sci. 2018 Sep;83(9):2351-2361. doi: 10.1111/1750-3841.14319. Epub 2018 Aug 13.
In this study, a functional carrot powder (FCP) ingredient was obtained by applying wounding stress to carrot (shredding and storing for 48 hr at 15 °C) prior to dehydration (60 °C) and milling. Likewise, FCP was incorporated into sausage formulations, which were further characterized. The application of wounding stress in carrots resulted in a FCP with higher fiber (30.1%) and chlorogenic acid (798.4%) content as compared with control carrot powder (CCP). Likewise, FCP showed higher water (19%) and oil (3.9%) absorption capacity as compared with CCP. Sausage formulation with 4% (w/w) of FCP was characterized, further evaluated during storage (42 days, 4 °C), and compared with a formulation added with 4% (w/w) CCP. FCP and CCP formulations increased fiber of sausages by 72.7%, and fortified them with carotenoids, providing 30% to 40% of vitamin A daily requirements per portion (62.5 g). FCP did not affect purge loss, and sausages contained 270% and 377% more total phenolics and chlorogenic acid content as compared with CCP sausages. FCP formulation presented adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage. Results indicated that FCP could be used as an ingredient in sausage formulation to increase the content of nutraceuticals without affecting its shelf-life.
Wounding stress (by shredding) was applied to carrots prior to dehydration and milling to obtain a carrot powder with higher fiber and phenolic compounds as compared with control carrot powder (CCP). FCP showed higher water and oil absorption capacity than CCP. FCP addition to sausage formulations at 4% didn't affect purge loss, and resulted in sausages with higher phenolic compounds and dietary fiber. Furthermore, FCP formulations presented adequate sensory acceptability and its carotenoid and phenolic content remained stable during storage. FCP could be used as an ingredient in sausage formulation to increase the content of nutraceuticals without affecting its shelf-life.
在这项研究中，通过在脱水（60°C）和粉碎之前对胡萝卜施加创伤应激（切碎并在 15°C 下储存 48 小时），获得了功能性胡萝卜粉（FCP）成分。同样，FCP 被掺入香肠配方中，并进一步进行了表征。与对照胡萝卜粉（CCP）相比，在胡萝卜中施加创伤应激导致 FCP 的纤维（30.1%）和绿原酸（798.4%）含量更高。同样，FCP 的水（19%）和油（3.9%）吸收能力也高于 CCP。用 4%（w/w）的 FCP 对香肠配方进行了表征，在 4°C 下进一步在储存期间（42 天）进行了评估，并与添加 4%（w/w）的 CCP 的配方进行了比较。FCP 和 CCP 配方使香肠的纤维增加了 72.7%，并为其强化了类胡萝卜素，每部分（62.5g）提供了 30%至 40%的维生素 A 日常需求量。FCP 不会影响渗出损失，与 CCP 香肠相比，香肠中的总酚和绿原酸含量分别增加了 270%和 377%。FCP 配方具有足够的感官可接受性，并且其类胡萝卜素和酚类含量在储存过程中保持稳定。结果表明，FCP 可作为香肠配方中的一种成分，在不影响其保质期的情况下增加营养保健品的含量。
通过在脱水和粉碎之前对胡萝卜施加创伤应激（切碎），获得了一种纤维和酚类化合物含量高于对照胡萝卜粉（CCP）的胡萝卜粉。FCP 的水和油吸收能力高于 CCP。在香肠配方中添加 4%的 FCP 不会影响渗出损失，并且会使香肠中的酚类化合物和膳食纤维含量更高。此外，FCP 配方具有足够的感官可接受性，并且其类胡萝卜素和酚类含量在储存过程中保持稳定。FCP 可作为香肠配方中的一种成分，在不影响其保质期的情况下增加营养保健品的含量。
