Osoś Agata, Jankowska Patrycja, Drożdżyńska Agnieszka, Różańska Maria Barbara, Biegańska-Marecik Róża, Baranowska Hanna Maria, Ruszkowska Millena, Kačániová Miroslava, Tomkowiak Agnieszka, Kieliszek Marek, Kowalczewski Przemysław Łukasz
Students' Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland.
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-637 Poznań, Poland.
Foods. 2022 Aug 15;11(16):2456. doi: 10.3390/foods11162456.
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% /). Kiwiberry fruits' characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5-10% of the KBL additive could be successfully accepted by consumers.
在本研究中，将奇异莓冻干物（KBL）以不同含量（5%、10%和15%）添加到意大利面中。对奇异莓果实的特性（抗坏血酸、类胡萝卜素、酚类化合物及抗氧化活性测定）以及富含KBL的意大利面的物理性质（烹饪特性、颜色、微观结构测定、质地以及通过低场核磁共振进行的水分子动力学分析）和化学分析（近似成分、酚类化合物组成及抗氧化活性）进行了研究。在意大利面生产中用KBL替代粗粒小麦粉显著改变了其烹饪特性。结果表明，添加KBL会使最佳烹饪时间和烹饪重量分别减少47.6%和37.3%。此外，观察到添加KBL对新鲜和煮熟意大利面的颜色均有显著影响。新鲜意大利面和煮熟意大利面的a*值分别显著降低了27.8%和20.2%。富含KBL的意大利面与对照意大利面相比具有不同的表面微观结构，并且硬度降低（平均降低44.7%）。低场核磁共振结果证实，奇异莓果实中的成分可以结合新鲜意大利面中的可用水分。热处理导致煮熟意大利面中酚类化合物的可用性增加以及抗氧化活性提高（64.7%）。感官评价得分表明，使用5 - 10%的KBL添加剂能够被消费者成功接受。
