摘要
分别制作双蛋白面包、全豆面包、牛奶面包和普通面包,并对其进行感官评分、营养物质含量和氨基酸评分方面的比较。结果显示:4种面包在形态、表面色泽、组织、杂质和总评分方面均未表现出显著性差异(P> 0.05);在滋味口感方面,双蛋白面包明显优于全豆面包、牛奶面包和普通面包,但仅与普通面包相比的差异有统计学意义(P<0.05);在营养成分方面,双蛋白面包的蛋白质、脂肪、维生素B_(1)、维生素B_(2)和钙的含量均高于其他3种面包;另外,相比于其他3种面包,双蛋白面包中蛋白质的氨基酸评分也明显升高。因此,双蛋白面包是口味感佳,营养全面均衡,氨基酸评分高并符合双蛋白理念的新型营养健康食品,具有一定的市场推广价值。
Double protein bread,whole bean bread,milk bread and ordinary bread were made respectively,and their sensory score,nutrient content and amino acid score were compared.The results showed that the four types of bread did not show significant differences in morphology,surface color,tissue,impurities and total score(P>0.05);In terms of taste,double protein bread was significantly better than whole bean bread,milk bread and ordinary bread,but the difference was only statistically significant compared with ordinary bread(P<0.05);In terms of nutrients,the protein,fat,vitamin B_(1),vitamin B_(2),and calcium content of double protein bread were higher than the other three types of bread;In addition,compared with the other three types of bread,the amino acid score of protein in double protein bread was also significantly higher.Therefore,double protein bread is a new type of nutritional and healthy food with good taste,comprehensive and balanced nutrition,high amino acid score and conforming to the double protein concept,and has certain market promotion value.
作者
唐雯
何雪娟
李彦国
张中兴
TANG Wen;HE Xue-juan;LI Yan-guo;ZHANG Zhong-xing(Cangzhou Medical College,Cangzhou 0610009 Hebei,China)
出处
《粮食与油脂》
北大核心
2021年第10期137-139,144,共4页
Cereals & Oils
基金
高校、科研院所专项(181303002D)。
关键词
双蛋白面包
感官评定
营养成分
氨基酸评分
double protein bread
sensory evaluation
nutritional content
amino acid score
