摘要
文章通过对方便食品压缩饼干的蛋白质、氨基酸、碳水化合物、脂肪、矿质元素、水分、水分活度等参数的测定,分析论述了压缩饼干的营养组成与人体营养吸收均衡的关系,提供了用于提高压缩饼干营养成分的原料,以及延长压缩饼干货架期的相关参数,为压缩饼干的开发提供理论依据。
The current studies analyzed various parameters, including protein, amino acid, carbohydrate, fat, minerals, water content, and water activity coefficient of a fast food product, compressed biscuits. These results were used to evaluate the relationship between the nutrition composition of the compressed biscuits and the nutrition metabolic balance inside a human body. These studies provided compositional materials to increase the nutrition of compressed biscuit product. In addition, the studies investigated the conditions to extend biscuit product shelf-life. All these results provide fundamentals for the development of compressed biscuit products.
