不同加工方式对全豆蛋糕品质和营养价值的影响

Effects of different processing methods on the quality and nutritional value of whole bean cakes

采用烤箱烘烤和蒸锅蒸制2种不同加工方式分别制作全豆蛋糕,并对其感官性状和营养成分进行比较分析。结果显示:与蒸锅蒸制的全豆蛋糕相比,烤箱烘烤的全豆蛋糕感官评分更高;在营养成分方面,烘烤的蛋糕蛋白质、脂肪、碳水化合物、维生素A、维生素B2的含量以及能量均较高,但总膳食纤维和钙的含量却较低;亚麻籽油健康且稳定,可作为全豆蛋糕的烹调用油。2种加工方式各有优缺点,建议根据实际需求进行选择。

The whole bean cake was made by oven baking and steaming, respectively, and the sensory traits and nutrients were compared and analyzed. The results showed that sensory evaluation score of oven-baked whole bean cake was higher than that of steamed whole bean cake. In terms of nutrients, the cakes baked in the oven contained higher levels of protein, fat, carbohydrates, vitamin A, vitamin B2 and energy, but lower total dietary fiber and calcium. Flaxseed oil is healthy and stable, which can be used as a cooking oil for whole bean cakes. Therefore, the two processing methods had their own advantages and disadvantages, and it was recommended to choose according to actual needs.