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首页> 外文期刊>International journal of food science & technology >Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
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Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response

机译：利用生菜废粉提高面包的功能：对物理，营养，感官特性和消费者反应的影响

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摘要

Phenol and fibre-rich flour obtained by air-drying and grinding of lettuce waste was partially substituted (26, 53, 170 and 575 g kg~(-1)) to wheat flour to produce functional bread. The addition of flour progressively decreased dough leavening capacity while increased bread moisture and firmness. Lettuce waste flour significantly increased the polyphenolic content (up to 3.4 g GAE kg~(-1)) of bread samples and enhanced their antioxidant activity by 200%. Bread containing 170 and 575 g kg~(-1) of lettuce waste flour presented sensory properties and consumer acceptability comparable to those of commercial wholemeal bread with similar rye bran content. Bread containing at least 170 g kg~(-1) of lettuce waste flour could be associated to nutritional claims related to its enhanced fibre content (>30 g kg~(-1)). Data obtained by conjoint analysis demonstrate the possibility of increasing consumer preference for lettuce waste flour bread by proper nutritional (fibre content) and sustainability (lettuce waste valorisation) claims.
机译：通过风干和磨碎生菜废料获得的苯酚和富含纤维的面粉被小麦面粉部分替代（26、53、170和575 g kg〜（-1））来生产功能性面包。面粉的添加逐渐降低了面团的发酵能力，同时增加了面包的水分和硬度。生菜废粉显着增加了面包样品中的多酚含量（高达3.4 g GAE kg〜（-1）），并将其抗氧化活性提高了200％。包含170和575 g kg〜（-1）生菜废粉的面包，其感官特性和消费者接受度可与具有相似黑麦麸含量的商品全麦面包相比。包含至少170 g kg〜（-1）的生菜废粉的面包可能与营养要求有关，因为其纤维含量增加（> 30 g kg〜（-1））。通过联合分析获得的数据表明，通过适当的营养（纤维含量）和可持续性（生菜废物增值）声明，可以增加消费者对生菜废面粉面包的偏爱。

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