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添加褐藻对黄、蓝、红玉米饼营养及品质特性的影响

Effect of Brown Seaweed () Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas.

作者信息

Pérez-Alva Alexa, Baigts-Allende Diana K, Ramírez-Rodrigues Melissa A, Ramírez-Rodrigues Milena M

机构信息

Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir, Cholula 72810, Puebla, Mexico.

Faculty of Agrobiology, Czech University of Life Sciences Prague, Food and Natural Resources, Kamýcká 129, 16500 Prague, Czech Republic.

出版信息

Foods. 2022 Aug 30;11(17):2627. doi: 10.3390/foods11172627.

DOI:10.3390/foods11172627
PMID:36076812
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9455798/
Abstract

The objective of this study was to analyze the effect of incorporating into yellow, blue, and red maize and . The nutritional composition and mineral content of was determined, and the color, texture, total phenolic compounds (TPC), and antioxidant capacity of and were measured. The addition of seaweed led to a significant decrease in moisture and a significant increase in ash, protein, and fiber, while no differences were observed in the lipid and carbohydrate content. There was a significant increase in all analyzed minerals (Na, Ca, P, K, and Mg). weighed 24.54 ± 1.02 g, had a diameter of 11.00 ± 0.79 cm, and a thickness of 0.32 ± 0.09 cm. All color parameters were significantly affected by seaweed concentration. The hardness of the was 2.18-22.32 N, and the values of the perforation test of the were 1.40-4.55 N. The TPC of the and was measured in water and methanol:water extracts. Results were higher in the water extracts (1141.59-23,323.48 mg GAE/100 g and 838.06-2142.34 mg GAE/100 g ). Antioxidant capacity (ORAC) was higher for methanol:water extracts (14,051.96-44,928.75 µmol TE/100 g and 14,631.47-47,327.69 µmol TE/100 g ).

摘要

本研究的目的是分析将[具体物质1]和[具体物质2]添加到黄玉米、蓝玉米和红玉米中的效果。测定了[具体物质1]的营养成分和矿物质含量,并测量了[具体物质1]和[具体物质2]的颜色、质地、总酚化合物(TPC)和抗氧化能力。添加海藻导致水分显著降低,灰分、蛋白质和纤维显著增加,而脂质和碳水化合物含量未观察到差异。所有分析的矿物质(钠、钙、磷、钾和镁)均显著增加。[具体物质1]重24.54±1.02克,直径为11.00±0.79厘米,厚度为0.32±0.09厘米。所有颜色参数均受海藻浓度的显著影响。[具体物质1]的硬度为2.18 - 22.32牛,[具体物质1]的穿孔试验值为1.40 - 4.55牛。[具体物质1]和[具体物质2]的TPC在水提取物和甲醇:水提取物中进行测定。水提取物中的结果较高(1141.59 - 23323.48毫克没食子酸当量/100克[具体物质1]和838.06 - 2142.34毫克没食子酸当量/100克[具体物质2])。甲醇:水提取物的抗氧化能力(ORAC)较高(14051.96 - 44928.75微摩尔TE/100克[具体物质1]和14631.47 - 47327.69微摩尔TE/100克[具体物质2])。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/2312fbdd6ec9/foods-11-02627-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/b168f21dd53e/foods-11-02627-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/a4d28c212bc9/foods-11-02627-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/c26874be86a3/foods-11-02627-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/e1808e4a0c88/foods-11-02627-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/2312fbdd6ec9/foods-11-02627-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/b168f21dd53e/foods-11-02627-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/a4d28c212bc9/foods-11-02627-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/c26874be86a3/foods-11-02627-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/e1808e4a0c88/foods-11-02627-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fbad/9455798/2312fbdd6ec9/foods-11-02627-g005.jpg

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