用不同粉和水分含量的热处理粉作为无脂酸奶的稳定剂
1Department of Chemistry, Hanyang University, Seoul 04763, Republic of Korea.
Food chemistry
|October 20, 2023
概括
使用热湿处理 (HMT) 物理修改大米粉提高了其性能. 高氨HMT粉提高了无脂酸奶的稳定性和质地,为化学修饰提供了天然的替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
- 生物化学 生物化学
背景情况:
- 食品行业寻求非化学方法来提高本地粉的功能.
- 原生粉通常需要化学修改,以满足所需的食品应用.
- 热湿处理 (HMT) 是一种用于粉的物理修饰技术.
研究的目的:
- 为了研究热湿处理 (HMT) 对大米粉特性的影响.
- 评估改性大米粉作为无脂酸奶中的稳定剂的潜力.
- 探索HMT大米粉作为化学改性粉的替代品.
主要方法:
- 含有不同粉含量 (高,中,低,) 的粉在不同的水分水平 (15-30%) 上使用HMT进行了物理修饰.
- 分析了水化特性,粘合粘度和耐性粉含量.
- 优化的HMT大米粉 (High_HMT15) 用作无脂酸奶配方中的稳定剂.
主要成果:
- 根据粉和水分含量,HMT显著改变了水合和粘合特性.
- 含有15%水分的高氨糖HMT大米粉 (High_HMT15) 显示出最高的粘度和增加的抗性粉.
- 稳定1.0%高_HMT15的无脂酸奶表现出减少乳清分离,增加粘度和可接受的感觉属性.
结论:
- 热湿处理在没有化学添加剂的情况下有效地改变米粉的特性.
- 高氨糖HMT大米粉 (High_HMT15) 显示出作为食品稳定剂的优秀潜力,特别是在乳制品中.
- 这些物理改性粉在各种食品应用中为化学改性粉提供了可行的,天然的替代品.
相关概念视频
01:53RNA Stability
33.6K
Intact DNA strands can be found in fossils, while scientists sometimes struggle to keep RNA intact under laboratory conditions. The structural variations between RNA and DNA underlie the differences in their stability and longevity. Because DNA is double-stranded, it is inherently more stable. The single-stranded structure of RNA is less stable but also more flexible and can form weak internal bonds. Additionally, most RNAs in the cell are relatively short, while DNA can be up to 250 million...
33.6K
01:10Moisture Content and Bulking of Aggregate
154
The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
154