Developing value-added food ingredients from Goji beverage by-product

枸杞被认为是大量营养素的极好来源，包括碳水化合物（46%），蛋白质（13%），脂肪（1.5%）和膳食？错误率（16%）。它们还含有大量的微量营养素，如核糖体？维生素A、硫胺素、烟酸和矿物质（Cu、Mn、Mg和Se）（Li，2001; Luo等人，2004年）。除了宏观和微观营养素的存在，几个生物活性成分，如类胡萝卜素，和酚类已被identi？艾德和枸杞的健康益处有关（Luo等人，2004; Wang等人，2002 a，B; Gan和Zhang，2003）。 研究（Amaya-Cruz et al 2015）表明，浆果副产品可能是膳食纤维和其他相关生物活性化合物（如多酚）的良好来源。在从浆果如枸杞加工饮料的过程中，产生大量的固体材料作为废物。考虑到食物废物可能对城市环境和人类健康产生严重的负面影响，必须采取行动将这些废物利用为可用于食品工业的增值产品。枸杞饮料副产品的主要问题是存在种子和高浓度的糖，这使得它难以干燥和研磨成细粉。因此，本研究旨在探讨一种适当的技术手段，将枸杞废料再加工成具有细颗粒的高品质配料 尺寸大、保质期长。将调查副产品的营养质量，并检查将其掺入不同烘焙产品中的可能性。 该项目的成果将使合作公司能够利用枸杞饮料加工产生的废物为功能性食品行业生产增值成分。

Goji berries is considered an excellent source of macronutrient, including carbohydrate (46%), protein (13%), fat (1.5%), and dietary ?ber (16%). They also contain significant concentrations of micronutrients such as ribo?avin, thiamine, nicotinic acid, and minerals (Cu, Mn, Mg, and Se) (Li, 2001; Luo et al., 2004). In addition to the macro- and micro-nutrients present, several bioactive components such as carotenoids, and phenolics have been identi?ed and associated with the health benefits of Goji berries (Luo et al., 2004; Wang et al., 2002a,b; Gan and Zhang, 2003). Studies (Amaya-Cruz et al 2015) have demonstrated that berries by-products could be a good source of dietary fibers and other associated bioactive compounds such as polyphenols. During processing of beverages from berries such as Goji, a significant amount of solid material is produced as waste. Taking into consideration that food wastes could seriously have negative effects on the urban environment and human health, actions have to be taken to utilize these waste into value-added products that could be used in the food industry. The main problem of Goji beverage by-product is the presence of seeds and the high concentration of sugars which make it difficult to dry and grind to fine powder. Therefore, this research is designed to investigate an appropriate technical means for re-processing the Goji waste to a high quality ingredient having fine particle size and long shelf life. The nutritive quality of the by-product will be investigated and the possibility of incorporating it in different baked products will be examined. The outcome of this project would enable the collaborating company to utilize the waste from Goji beverage processing to produce a value-added ingredient for the functional food industry.