添加花生衣粉对面包营养价值的影响
Effects of Adding Peanut Coat Powder on the Nutritive Value of Bread
王莎莎 1蒲佳佳 1梁丽 1曹影 1杜元佳 1李越 1刘建雄 1汤晓1
作者信息
- 1. 宁波职业技术学院化工学院,浙江宁波315800
- 折叠
摘要
[目的]分析花生衣粉对面包营养价值的提升作用.[方法]试验考察了不同添加量的花生衣粉对提高面包的总酚含量及其抗氧化活性(DPPH自由基清除能力、羟自由基清除能力以及还原能力)所起的作用,优化了花生衣粉的添加量.[结果]当花生衣粉的添加量达到5％及以上时,面包中的总酚含量、DPPH自由基清除能力以及还原能力得到大幅改善,尤其是DPPH自由基清除能力.当花生衣粉的添加量达到6％时,面包的羟自由基清除能力得到较为明显的提升.[结论]该研究可为花生衣粉资源在食品领域中的开发利用提供科学依据.
Abstract
[Objective]To analyze the promotion effect of peanut flour on the nutritional value of bread.[Method]The effects of peanut coat powder added with different amounts on the total phenolic content and antioxidant activity of bread(DPPH radical scavenging activity,hydroxyl radical scavenging activity and reducing capacity)were investigated.The amount of peanut coat powder was optimized.[Result]The results showed that the total phenol content,DPPH free radical scavenging ability and reducing ability of bread were greatly improved when the amount of peanut coat powder was 5％ and above,especially the scavenging ability of DPPH free radical.When the amount of peanut coat powder reached 6％,the hydroxyl radical scavenging ability of bread was significantly improved.[Conclusion]the study can provide scientific basis for the development and utilization of peanut coat powder resources in the field of food .
关键词
花生衣粉/面包/营养价值/总酚/抗氧化Key words
Peanut coat powder/Bread/Nutrient value/Total phenols/Antioxidant引用本文复制引用
基金项目
浙江省教育厅2016年度科研计划项目(Y201636662)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据