Fernandes Sibele Santos, Egea Mariana Buranelo, de Las Mercedes Salas-Mellado Myriam, Segura-Campos Maira Rubi
Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros, Rio Grande, 96203-900, Brazil.
Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
Plant Foods Hum Nutr. 2024 Dec 23;80(1):20. doi: 10.1007/s11130-024-01268-6.
Crackers are bakery products that have shown an increase in consumption. One way to make crackers more nutritious is to add bioactive compounds, such as chia oil which is rich in polyunsaturated fatty acids. As these compounds are highly unsaturated, encapsulation techniques, such as nanoemulsion, allow the addition of them in foods, guaranteeing the preservation of their properties. Thus, the objective was to add chia oil nanoemulsion prepared with chia mucilage, in total replacement of water and soybean oil in crackers, and to evaluate the physical-chemical, technological, and sensory properties. The cracker with chia oil nanoemulsion showed a 73.2% reduction in lipid content compared to the control cracker, and no difference in protein and fiber content. The developed cracker presented expansion, firmness, fracture, and luminosity factors as the control cracker. Regarding antioxidant activity, the cracker with nanoemulsion showed greater activity. Sensorially, the developed crackers did not show a significant difference in appearance, flavor, and texture from the control cracker, and the purchase intention was positive. Also, the developed crackers were healthier, with a lower total lipid content, and higher antioxidant activity.
薄脆饼干是一种消费量呈上升趋势的烘焙食品。使薄脆饼干更具营养的一种方法是添加生物活性化合物，比如富含多不饱和脂肪酸的奇亚籽油。由于这些化合物高度不饱和，纳米乳液等包封技术能让它们添加到食品中，确保其特性得以保留。因此，本研究的目的是添加用奇亚籽黏液制备的奇亚籽油纳米乳液，完全替代薄脆饼干中的水和大豆油，并评估其物理化学、工艺和感官特性。与对照薄脆饼干相比，添加奇亚籽油纳米乳液的薄脆饼干脂质含量降低了73.2%，蛋白质和纤维含量无差异。所研制的薄脆饼干在膨胀、硬度、脆性和亮度方面与对照薄脆饼干相当。在抗氧化活性方面，含纳米乳液的薄脆饼干表现出更高的活性。在感官方面，所研制的薄脆饼干在外观、风味和质地方面与对照薄脆饼干无显著差异，且购买意愿良好。此外，所研制的薄脆饼干更健康，总脂质含量更低，抗氧化活性更高。
