通过制作环形饼干对非标蛋糕进行升级再造。
Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies.
作者信息
Campanini Nicolle Christina Silvester Vieira, Weis Cláudia Moreira Santa Catharina, Nabeshima Elizabeth Harumi, Temoczko Luciana Camargo, Bertan Larissa Canhadas, Pinto Vania Zanella, Quast Leda Battestin
机构信息
Graduate Program in Food Science and Technology (PPGCTAL), Federal University of the Fronteira Sul (UFFS), Laranjeiras do Sul 85319-899, Brazil.
Center of Chocolate and Cereals (Cereal Chocotec), Institute of Food Technology (Ital), Campinas 13070-178, Brazil.
出版信息
Foods. 2024 Dec 14;13(24):4041. doi: 10.3390/foods13244041.
A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes-basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)-as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing. Only the formulations containing 10, 15, and 20% FMC waste showed good moldability and similar rheological parameters between each other ( < 0.05). After baking, the cookies made with FMC waste showed greater volume expansion ( < 0.05) compared to the standard formulation. All cookies had water activity below 0.6 and remained stable during the 150 days of storage. Furthermore, after 150 days of storage, the hardness of the standard (T1) formulation was 40.02 N, while formulations with FMC waste (10%-T2, 15%-T3, and 20%-T4) resulted in softer cookies, with hardness values of 26.9 N, 27.9 N, and 27.61 N, respectively. The ring-shaped cookies containing 15% FMC waste showed the best technological performance, considering manufacture, physicochemical, and hardness traits, with no nutritional differences compared to the control.
一种通过再利用工业蛋糕废料来减少食物浪费的创新方法，可能会促成一款全球受欢迎的零食的开发。本研究旨在评估工业蛋糕废料——基础迷你蛋糕（BMC）、夹心迷你蛋糕（FMC）和传统迷你蛋糕（TMC）——作为生产环形饼干时小麦粉可持续替代品的潜力。经过初步筛选，将FMC以替代10%、15%、20%、30%和50%小麦粉的比例用于环形饼干加工进行升级利用。只有含10%、15%和20% FMC废料的配方表现出良好的可塑性，且彼此之间的流变学参数相似（<0.05）。烘焙后，与标准配方相比，用FMC废料制作的饼干体积膨胀更大（<0.05）。所有饼干的水分活度均低于0.6，在储存150天期间保持稳定。此外，储存150天后，标准（T1）配方的硬度为40.02 N，而含FMC废料的配方（10% - T2、15% - T3和20% - T4）制作出的饼干更软，硬度值分别为26.9 N、27.9 N和27.61 N。考虑到制造、理化和硬度特性，含15% FMC废料的环形饼干表现出最佳的工艺性能，与对照相比无营养差异。
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