添加包装在黄油中的西洛利戈糖的影响:微观结构,光学,学和感觉方面
Mariana C Rosa1, Benjamin Mahieu2, Elson Rogério Tavares Filho1
1Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
Food research international (Ottawa, Ont.)
|June 14, 2023
概括
微封装的氧化酸糖 (XOS) 改善的黄油
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 氧化氧化糖 (XOS) 是具有潜在健康益处的益生菌.
- 封装技术可以提高功能成分的稳定性和输送.
研究的目的:
- 研究自由和封装的XOS对黄油微观结构,质和感官特性的影响.
- 为了比较酸盐和酸盐-凝封装XOS的效果.
主要方法:
- 制备了四种黄油配方:对照配方,无XOS配方,酸盐封装的XOS (XOS-ALG) 和酸盐-凝封装的XOS (XOS-GEL).
- 评估了微观结构,质性质 (剪切应力,粘度,弹性) 和感官特征.
- 分析了粒子大小分布和颜色参数.
主要成果:
- 与自由的XOS相比,封装的XOS (XOS-ALG,XOS-GEL) 保持了黄油的风湿性和颜色特性,与对照物更接近.
- 有XOS的黄油表现出增强的奶油度,甜度和减少的度.
- 消费者感知到颗粒的存在,但更多地关注的是味道属性.
结论:
- 微封装XOS,特别是与酸盐和酸盐-凝,是一种可行的策略,可以改善黄油的质和感官属性.
- 封装XOS提供了一种有希望的方法,可以在不影响质量的情况下将功能成分纳入乳制品中.
- 感官感知受到纹理和风味的影响,而风味往往是消费者的主要因素.
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