On-Nom Nattira, Promdang Prapatsorn, Inthachat Woorawee, Kanoongon Panyaporn, Sahasakul Yuraporn, Chupeerach Chaowanee, Suttisansanee Uthaiwan, Temviriyanukul Piya
Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.
Foods. 2023 Jul 9;12(14):2647. doi: 10.3390/foods12142647.
() or duckweed is a small aquatic plant with high protein, dietary fiber, and lipid contents that can be combined with food products to develop nutritious snacks as one strategy to mitigate malnutrition. Here, response surface methodology (RSM) with mixture design was used to develop snacks from freeze-dried powder (WP). The physical properties, proximate analysis, amino acid profiles, sensory evaluation, phytochemical analysis, antioxidant properties, and genotoxicity (Ames test) of the snacks were evaluated. The optimal snack formula was 64% glutinous rice flour, 10% tapioca flour, and 26% WP, giving a highly desirable liking score of 1.00. Addition of WP increased crude protein, essential amino acids, and dietary fiber compared with the control snack by 51%, 147%, and 83%, respectively. According to the Thai recommended daily intakes, the developed snack had high protein and dietary fiber. Phytochemical contents and antioxidant activities of the snack such as total phenolic contents (TPCs), total flavonoid contents (TFCs), ferric ion reducing antioxidant power (FRAP) activity, and oxygen radical absorbance capacity (ORAC) activity were significantly higher than the control snack. The novel combination of WP with snack product ingredients greatly enhanced nutritional value.
（）或浮萍是一种小型水生植物，富含蛋白质、膳食纤维和脂质，可与食品结合开发营养零食，作为缓解营养不良的一种策略。在此，采用具有混合设计的响应面方法（RSM），以冻干粉末（WP）开发零食。对零食的物理性质、近似分析、氨基酸谱、感官评价、植物化学分析、抗氧化性能和遗传毒性（艾姆斯试验）进行了评估。最佳零食配方为64%糯米粉、10%木薯粉和26%WP，喜好得分高达1.00。与对照零食相比，添加WP使粗蛋白、必需氨基酸和膳食纤维分别增加了51%、147%和83%。根据泰国推荐的每日摄入量，所开发的零食具有高蛋白和膳食纤维。零食的植物化学含量和抗氧化活性，如总酚含量（TPCs）、总黄酮含量（TFCs）、铁离子还原抗氧化能力（FRAP）活性和氧自由基吸收能力（ORAC）活性，均显著高于对照零食。WP与零食产品成分的新颖组合大大提高了营养价值。
