探索乳制品和植物酸奶的质感动态:一项全面的研究
Annu Mehta1, Lokesh Kumar1, Luca Serventi1
1Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Food research international (Ottawa, Ont.)
|June 18, 2023
概括
了解酸奶的口感是食物接受的关键. 乳制品酸奶被认为更有奶油和更厚,推动消费者的喜好,与非乳制品选择不同.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 乳制品科学 乳制品科学
背景情况:
- 酸奶的口感和质感显著影响消费者接受和喜欢.
- 商业乳制品和非乳制品酸奶的蛋白质和脂肪含量各不相同,影响感官特性.
研究的目的:
- 调查口服对乳制品和非乳制品酸奶的感知.
- 了解颗粒大小,质感和摩擦如何影响感官口感特征.
主要方法:
- 分析了八种商业酸奶 (四种乳制品,四种非乳制品),蛋白质和脂肪含量各不相同.
- 使用感觉时间支配 (TDS) 方法测量动态感官口感.
- 评估颗粒大小,纹理特性和摩擦系数.
主要成果:
- 乳制品酸奶表现出主导的"奶油"和"厚度",而非乳制品酸奶被认为是"融化"和"容易溶解".
- 与非乳制品酸奶相比,高脂肪乳制品酸奶的摩擦因子较低.
- 较大的颗粒大小 (d90) 与增加的粒度和减少的口感和整体喜好相关.
结论:
- 奶油是酸奶口感和整体喜欢的关键驱动因素.
- 了解口腔内在的感觉特性有助于产品开发人员制定有吸引力的乳制品和非乳制品酸奶.
- 摩擦系数和颗粒大小的差异有助于乳制品和非乳制品酸奶之间形成不同的感官配置.
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