Bilska Agnieszka, Kurasiak-Popowska Danuta, Szablewski Tomasz, Radzimirska-Graczyk Monika, Stuper-Szablewska Kinga
Department of Food and Nutrition, Poznan University of Physical Education, Królowej Jadwigi 27/39, 61-871 Poznan, Poland.
Department of Genetics and Plant Breeding, Faculty of Agriculture, Horticulture and Biotechnology, Poznan University of Life Sciences, ul. Dojazd 11, 60-632 Poznan, Poland.
Foods. 2024 Jun 26;13(13):2027. doi: 10.3390/foods13132027.
The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by consumers. Camelina oil is characterised by a high linolenic acid content. Four types of muffins were prepared for analysis: MO-control muffins (containing 11.85% rapeseed oil), MO-muffins containing camelina oil instead of rapeseed oil, MS-muffins containing 6.65% camelina seeds in relation to the mass of prepared dough, and MOS-muffins containing both camelina oil and camelina seeds. The change in the fatty acid profile in muffins with the addition of camelina oil was significant; however, it was found that, as a result of thermal treatment, lower amounts of saturated fatty acids were formed. Among all the investigated experimental variants, muffins were characterised by the highest contents of all the phenolic acids analysed. The substitution of rapeseed oil with camelina oil had no negative effect on most of the organoleptic attributes of the muffins. Moreover, thanks to a greater content of carotenoids, camelina oil had an advantageous effect on the improvement of product colour, thus improving its overall desirability.
本研究的目的是探讨是否有可能在松饼中添加亚麻荠油和种子，以提高其促进健康的价值，如生物活性化合物含量，同时保持消费者认为理想的感官特性。亚麻荠油的特点是亚麻酸含量高。制备了四种类型的松饼用于分析：MO-对照松饼（含有11.85%的菜籽油）、用亚麻荠油代替菜籽油的MO-松饼、相对于制备面团质量含有6.65%亚麻荠种子的MS-松饼，以及同时含有亚麻荠油和亚麻荠种子的MOS-松饼。添加亚麻荠油后，松饼中脂肪酸谱的变化显著；然而，发现由于热处理，饱和脂肪酸的生成量较低。在所有研究的实验变体中，松饼的特点是所有分析的酚酸含量最高。用亚麻荠油替代菜籽油对松饼的大多数感官特性没有负面影响。此外，由于类胡萝卜素含量较高，亚麻荠油对改善产品颜色具有有利影响，从而提高了其整体吸引力。
