摘要
目的:为我国居民开发更多种类的营养健康主食,改善我国居民的膳食结构,预防慢性病发生。方法:分别制作桑葚双蛋白馒头、双蛋白馒头、全豆豆浆馒头和小麦粉馒头,并对4种馒头进行感官品质和营养成分的比较。结果:在感官品质评价中,4种馒头在比容、外观形状、色泽、结构和弹韧性方面均未见显著性差异(P>0.05),在粘牙方面,桑葚双蛋白馒头和双蛋白馒头无差别(P>0.05),但二者均优于全豆豆浆馒头和小麦粉馒头(P<0.05),在气味和感官品质总分方面,桑葚双蛋白馒头明显优于其他3种馒头(P<0.05);在营养成分对比中,桑葚双蛋白馒头的碳水化合物含量最低,而蛋白质、脂肪、膳食纤维、维生素C、钙、铁、锌、硒的含量均高于其他3种馒头,同时,相比其他3种馒头,桑葚双蛋白馒头的氨基酸评分最高。结论:桑葚双蛋白馒头感官品质更好,营养更全面均衡,符合我国居民的营养健康需求。
Objective To develop more kinds of nutritional and healthy staple food,improve the dietary structure of Chinese residents and prevent the occurrence of chronic diseases.Method Mulberry double-protein steamed bread,double-protein steamed bread,wholebean soybean milk steamed bread and wheat flour steamed bread were made respectively,sensory quality nutrients composition were compared between the four kinds of steamed bread.Result In the sensory quality evaluation,there were no significant differences in the four kinds of steamed bread in specific capacity,appearance shape,color,structure and elastic toughness(P>0.05).In terms of sticky teeth,there was no difference between mulberry double-protein steamed bread and double-protein steamed bread(P>0.05),but both were better than whole-bean soybean milk steamed bread and wheat flour steamed bread(P<0.05).In terms of the odor and the total score of sensory quality,mulberry double-protein steamed bread was significantly better than the other three kinds of steamed bread(P<0.05).In the comparison of nutrients,the carbohydrate content of mulberry double-protein steamed bread was the lowest,while the content of protein,fat,dietary fiber,vitamin C,calcium,iron,zinc and selenium was higher than the other three steamed bread,At the same time,compared with the other three kinds of steamed bread,mulberry double-protein steamed bread has the highest amino acid score.Conclusion The mulberry double-protein steamed bread has better sensory quality and more balanced nutrition to meet the nutrition and health needs of Chinese residents.
作者
张娟
朱凤林
朱洪智
闫瑞霞
张巍
何雪娟
张中兴
ZHANG Juan;ZHU Feng-lin;ZHU Hong-zhi;YAN Rui-xia;ZHANG Wei;HE Xue-juan;ZHANG Zhong-xing(Cangzhou Medical College,Cangzhou 061000,China)
出处
《中国食物与营养》
2022年第12期66-69,共4页
Food and Nutrition in China
基金
沧州市重点研发计划指导项目(项目编号:213108011)。
关键词
桑葚
双蛋白
馒头
感官品质
营养成分
mulberry
double-protein
steamed bread
sensory quality
nutrients composition
