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一个破裂指数用于特征体外坚果碎片化和预测人类口腔碎片化的破裂指数

Zhaowei Cui¹, Hilbert W van der Glas¹, Jianshe Chen¹

¹Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.

Journal of texture studies

|September 20, 2023

概括

一个新的破碎指数 (BI-II) 准确地预测了坚果在时如何容易破碎. 这种体外试验方法有助于食品行业评估固体食品中的质地和风味释放潜力.

科学领域:

食品科学食品科学食品科学
感官科学是一种感官科学.
生物物理学的生物物理.

背景情况:

食物破碎显著影响饮食体验和感官感知.
预测口服食品的分解对于理解口味释放和质感至关重要.
现有的评估食物破裂的方法在体外分析中缺乏精度.

研究的目的:

为了确定一个有效的分解指数来量化食品口服分解.
开发一种可靠的体外试验方法来预测坚果口腔破裂的容易性.
评估破碎指数对食品质感变化的敏感性.

主要方法:

使用纹理分析仪在体外碎片化五种坚果类型.
在体内评估坚果破裂通过12个实验对象进行牙咬.
根据预计的粒子面积和体积计算和比较两个破裂指数 (BI-I和BI-II).
分析不同的烤花生,以评估纹理变化.

主要成果:

与BI-I (r=0.499) 相比,断裂指数II (BI-II) 在不同坚果类型的体内和体内数据之间显示出更强的线性回归 (皮尔森r=0.834).
BI-II对质地差异具有很高的敏感性,对坚果内部 (烤花生) 和坚果内部类型的比较具有相似的回归强度 (r=0.984对r=0.964).
试验室BI-II方法有效地预测了口腔破裂,即使在花生测试中值范围更窄.

结论:

BI-II是一个强大而敏感的指数,用于预测固体食品的口腔分解.
开发的体外法为食品行业提供了一种有价值的工具,用于评估食品质感和潜在的风味释放.
这项研究为比较不同食品的机械分解特性提供了科学基础.

关键词:

破碎指数是指破碎指数.食品口腔加工食品口腔加工食物质地食物质地碎片化碎片化碎片化坚果和坚果是什么?坚果和坚果是什么?

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