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利用不同的副产品生产营养丰富的凝制品
Carolina Giraldo Pineda1, Diego Karim Yamul2,3, Alba Sofía Navarro1,4
1Facultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CCT La Plata-CONICET, 47 y 116, 1900 La Plata, Argentina.
Journal of food science and technology
|June 5, 2023
概括
研究人员使用食品副产品,如黄玉米水和yerba mate提取物,创造了新的凝产品. 这些凝含有乳清蛋白,亚麻和蜂蜜,提供多种不同的纹理和甜点中的潜在应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 营养科学 营养科学
背景情况:
- 食品工业的副产品,如黄玉米水和yerba mate提取物,代表了未充分利用的资源.
- 乳清蛋白缩物,亚麻粉和蜂蜜是具有功能性质的常见食品成分.
- 从食品加工废物中开发增值产品对于可持续性和经济效率至关重要.
研究的目的:
- 开发使用食品工业副产品的新型凝产品.
- 为了研究yerba mate提取物,乳清蛋白缩物,亚麻粉和蜂蜜对凝系统物理化学性质的影响.
- 为了评估储存期间纹理,质和感官属性的变化.
主要方法:
- 凝制品是通过将黄色玉米水与yerba mate提取物,乳清蛋白缩物,亚麻粉和蜂蜜相结合而制成的.
- 分析了物理化学参数,包括纹理,风质和颜色.
- 亚麻面粉被直接或经过预热后加入.
- 在7天和14天内评估了储存稳定性.
- 使用主要成分分析和集群分析,根据成分和特性对配方进行分组.
主要成果:
- 亚麻粉增加了凝的固态行为,而蜂蜜增强了它们的液态性质.
- 亚麻粉和蜂蜜都影响了凝产品的颜色.
- 储存期间弹性和损失模块减少,表明凝结构发生了变化.
- 主要成分和集群分析确定了三种不同的配方组,其中富含亚麻的凝具有特定的纹理和风湿学特征.
- 耶巴马特提取物,亚麻粉和蜂蜜增加了含量,但降低了感官接受度.
结论:
- 使用食品工业的副产品,可以成功开发新的凝产品,为废物利用提供一种可持续的方法.
- 添加亚麻粉,蜂蜜和yerba mate提取物显著影响凝的物理化学和感官特性.
- 这些凝系统显示出作为甜点基础或功能成分矩阵的潜在应用,尽管随着含量增加,感官吸引力下降.
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