乳糜泻患者往往饮食不均衡,因为无麸质产品通常含有大量的脂肪和碳水化合物以及少量的蛋白质,矿物,和膳食纤维。这项研究的重点是使用假鱼片开发无麸质功能面包,车前子,和无麸质酸面团来代替商业酵母,用辣木强化他们。用酸面团制作了六种不同的无麸质面包:三种对照面包由酸面团区分(藜麦,栀子,和糙米)和三个富含辣木叶的面包,由酸面团区分。抗氧化能力,酚类化合物,营养成分,物理化学参数(颜色,pH值,和酸度),叶酸含量,氨基酸谱,减少糖,矿物成分,矿物质生物可及性,脂肪酸谱,并对感官可接受性进行了评价。在这些分析中包括商业无麸质(COM)面包。与COM面包相比,发现重新配制的面包具有更好的营养特性。辣木叶增加了面包的营养特性,并强调QM(藜麦/辣木)面包的蛋白质增加,纤维,蔗糖,葡萄糖,麦芽糖,苯丙氨酸,还有半胱氨酸.AM(a菜/辣木)面包也显示出更高的总叶酸含量,抗氧化能力,酚类化合物,9t,11t-C18:2(CLA),和9t-C18:1。富含辣木的配方面包可以满足营养要求,并为乳糜泻患者提供健康益处。
Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using
pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with Moringa oleifera. Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough. The antioxidant capacity, phenolic compounds, nutritional composition, physicochemical parameters (color, pH, and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile, and sensory acceptability were evaluated. A commercial gluten-free (COM) bread was included in these analyses. Compared with COM bread, the reformulated breads were found to have better nutritional properties. Moringa leaf increased the nutritional properties of bread, and highlighted the QM (quinoa/moringa) bread as having increased protein, fiber, sucrose, glucose, maltose, phenylalanine, and cysteine. The AM (amaranth/moringa) bread was also shown to have a higher total folate content, antioxidant capacity, phenolic compounds, 9t,11t-C18:2 (CLA), and 9t-C18:1. Reformulated breads enriched with moringa could meet nutritional requirements and provide health benefits to people with celiac disease.