对低卡路里果糖果的感官表征,接受和稳定性研究
Roy Rivero1,2,3, Diego Archaina1,2,3, Natalia Sosa1,2,3
1Facultad de Bromatología, Grupo Desarrollo Y Mejoramiento de Alimentos de Calidad a Partir de Recursos de La Provincia de Entre Ríos (DyMACRER), Universidad Nacional de Entre Ríos, Gualeguaychú, Entre Ríos Argentina.
Journal of food science and technology
|June 5, 2023
概括
消费者喜欢使用替代甜味剂的新型果糖. 感官研究表明,它有可能成为一种更健康的甜食替代品,尽管颜色和苦味需要改进,以延长保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 感官评估 感官评估
- 营养科学 营养科学
背景情况:
- 传统的果糖通常含有大量添加糖和人工成分.
- 消费者对含糖量降低的更健康的糖果选择的需求日益增长.
- 替代甜味剂提供了一种降低糖分的方法,同时保持口感.
研究的目的:
- 描述和评估使用替代甜味剂 (异,马尔蒂托糖,) 制成的 (OJC) 和大 (RJC) 果糖的感官接受度和稳定性.
- 评估消费者的感知,并确定需要改进的味道,质地和外观的领域.
- 确定这些新型糖果作为传统糖果更健康的替代品的潜力.
主要方法:
- 对200名潜在买家进行定性感官研究,以了解与糖果的关联.
- 定量感官面板 (80名参与者) 用于喜欢评分和感官强度测试.
- 处罚研究和训练有素的小组评估储存期间的纹理变化,以评估感官稳定性.
主要成果:
- 超过70%的消费者认为OJC和RJC都属于可接受的喜欢类别.
- 味觉属性通常被认为是合适的;然而,颜色和性偏离OJC.
- 感官稳定性分析表明,需要改善苦味/甜味比率和颜色,以延长保质期.
结论:
- 开发出来的果糖表明了消费者对传统糖果更健康的替代品的巨大兴趣和潜力.
- 这些糖果提供来自水果的营养益处,没有人工防腐剂或添加的自由糖.
- 建议进一步优化感官属性,特别是颜色和苦味,以提高产品的吸引力和保质期.
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