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老年人食用的发酵小扁豆和藜麦面粉食品原型的机械性能及体外消化率

Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults.

作者信息

Gomez-Gomez Elena, Calvo-Lerma Joaquim, González Mónica, Heredia Ana, Tárrega Amparo, Andrés Ana

机构信息

FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Research Group in Innovative Technologies for Sustainable Food (ALISOST), Faculty of Pharmacy and Food Sciences, Universitat de València, Avda, Vicent Andrés Estellés, 46100 Burjassot, Spain.

出版信息

Nutrients. 2024 Nov 23;16(23):4006. doi: 10.3390/nu16234006.

DOI:10.3390/nu16234006
PMID:39683400
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11643826/
Abstract

: The increase in the older adult population worldwide and the need to switch to vegetal-origin protein consumption for environmental sustainability point to legumes and pseudocereals as alternative ingredients in new food formulations. This study aimed to assess the impact of food structure and fungal fermentation on the digestibility of new food prototypes made with quinoa and/or lentil flours addressed to older adults. : Four gels and six breads were elaborated and subjected to mechanical analysis and simulated gastrointestinal in vitro digestion. Then, proteolysis, lipolysis, and amylolysis were analysed. : Gels made with fermented quinoa or lentil flours exhibited less hardness and required less force, suggesting better adequacy for mastication. In terms of digestibility, using fermented flours led to increased proteolysis and reduced starch hydrolysis. : Our results support future studies in the field aimed at supplying older adults with adapted foods to satisfy their nutritional needs to prevent sarcopenia and other health issues.

摘要

全球老年人口的增加以及为实现环境可持续性而转向食用植物源蛋白质的需求，表明豆类和伪谷物可作为新食品配方中的替代成分。本研究旨在评估食品结构和真菌发酵对以藜麦和/或扁豆粉为原料、面向老年人的新食品原型消化率的影响。：制作了四种凝胶和六种面包，并进行了力学分析和体外模拟胃肠道消化。然后，分析了蛋白水解、脂肪水解和淀粉水解情况。：用发酵藜麦或扁豆粉制成的凝胶硬度较小，所需咀嚼力较小，表明更适合咀嚼。在消化率方面，使用发酵粉可提高蛋白水解率并降低淀粉水解率。：我们的研究结果为该领域未来的研究提供了支持，旨在为老年人提供适合的食品，以满足他们的营养需求，预防肌肉减少症和其他健康问题。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/99ba/11643826/b2fe1d203b98/nutrients-16-04006-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/99ba/11643826/29bf89905a14/nutrients-16-04006-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/99ba/11643826/ea131a8a7b49/nutrients-16-04006-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/99ba/11643826/b2fe1d203b98/nutrients-16-04006-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/99ba/11643826/29bf89905a14/nutrients-16-04006-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/99ba/11643826/ea131a8a7b49/nutrients-16-04006-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/99ba/11643826/b2fe1d203b98/nutrients-16-04006-g003.jpg

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本文引用的文献

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Food Res Int. 2024 Mar;180:114080. doi: 10.1016/j.foodres.2024.114080. Epub 2024 Jan 30.
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Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties.发酵的小扁豆和藜麦谷物面粉作为具有新技术功能特性的成分。
Food Res Int. 2024 Feb;177:113915. doi: 10.1016/j.foodres.2023.113915. Epub 2023 Dec 22.
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From static to semi-dynamic digestion conditions relevant for the older population: starch and protein digestion of cooked lentils.
从静态到半动态消化条件与老年人群相关：熟扁豆的淀粉和蛋白质消化。
Food Funct. 2024 Jan 22;15(2):591-607. doi: 10.1039/d3fo04241c.
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Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.乳清蛋白的用量和类型对意大利面和烘焙食品的化学、工艺及感官品质的影响
Foods. 2023 Jul 24;12(14):2801. doi: 10.3390/foods12142801.
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The sustainability paradox of processing plant proteins.加工植物蛋白的可持续性悖论。
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Static digestion model adapted to the general older adult population: an INFOGEST international consensus.静态消化模型适应一般老年人群体：INFOGEST 国际共识。
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Foods. 2023 Feb 27;12(5):999. doi: 10.3390/foods12050999.
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