全豆蛋糕与普通蛋糕的感官性状与营养成分比较分析

在全豆豆浆基础上制作全豆蛋糕,并与普通蛋糕进行感官性状和营养价值的比较分析。结果显示,全豆蛋糕在气味、滋味方面显著优于普通蛋糕(p<0.01),在色泽、外观形状、内部结构和弹韧性等方面也不逊色于普通蛋糕(p>0.05);在营养成分方面,全豆蛋糕中蛋白质、总膳食纤维、维生素A、维生素B2、钙和大豆异黄酮的含量均高于普通蛋糕,而碳水化合物含量与能量低于普通蛋糕;在蛋白质质量方面,全豆蛋糕中植物蛋白质的氨基酸评分提升了83.29%。因此,全豆蛋糕口感滋味好、营养价值高,经济实惠,与普通蛋糕相比,更符合中国居民膳食指南的营养要求,适应当代人的饮食习惯,并具有一定的市场推广价值。

Comparative Analysis of Sensory Traits and Nutritional Value of Whole Bean Cake and Ordinary Cake

A kind of whole bean cake was made on the basis of whole bean milk,and compared the sensory traits and nutritional value with ordinary cakes.The results showed that the whole bean cake was significantly better than the ordinary cake in the smell of taste(p<0.01),and it was not inferior to the ordinary cake in terms of color,appearance,internal structure and elastic toughness(p>0.05).In terms of nutrients,the contents of protein,total dietary fiber,vitamin A,vitamin B2,calcium and soy isoflavones in whole bean cakes were higher than that of ordinary cakes,while carbohydrate content and energy are lower than ordinary cakes.In terms of protein quality,the amino acid score of plant protein in whole bean cake increased by 83.29%.Compared with ordinary cakes,it was more in line with the nutritional requirements of Chinese residents’dietary guidelines,adapting to the eating habits of contemporary people,and it had certain marketing value.