Szymandera-Buszka Krystyna, Piechocka Justyna, Zaremba Agata, Przeor Monika, Jędrusek-Golińska Anna
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, Poland.
Foods. 2021 Mar 10;10(3):578. doi: 10.3390/foods10030578.
The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride-TCh and thiamine pyrophosphate-TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests ( = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.
本研究的目的是探索蔬菜用作硫胺素载体的可能性。研究了载体类型（盐酸硫胺素-TCh和硫胺素焦磷酸酯-TP）对硫胺素稳定性的影响。使用了两种南瓜品种，即马斯喀特南瓜和北海道南瓜，以及花椰菜和西兰花，作为应用硫胺素的基质。将浸渍并冻干的蔬菜在不同的光照条件（光照和避光）和温度（21°C和40°C）下储存230天。所分析的载体也用于制作意大利面疙瘩。使用硫色素法分析硫胺素的含量。在该研究中，通过消费者测试（n = 199）和感官剖析来评估硫胺素载体对意大利面疙瘩感官品质的影响。结果发现，添加30%的干蔬菜可使所分析产品具有较高的感官吸引力，并表明它们有可能被经常食用。这样的产品有可能成为猪肉的替代品，作为硫胺素的良好来源。然而，应该注意的是，在干蔬菜的储存及其烹饪制备过程中可能会发生硫胺素损失。
