基于植物蛋白质的涂食品的电磁,空气和脂肪
Md Hafizur Rahman Bhuiyan1, Michael O Ngadi1
1Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
Foods (Basel, Switzerland)
|November 14, 2023
概括
这项研究调查了植物性肉类类型 (MA),发现空调炸 (AF) 是深油炸 (DFF) 的合适替代品. 的涂层减少了脂肪的吸收,涂层和方法都影响了MA的质量属性.
科学领域:
- 食品科学与技术 食品科学与技术
- 植物性食品开发 植物性食品开发
- 肉类模拟加工 肉类模拟加工
背景情况:
- 越来越多的消费者对植物性食品的需求,特别是肉类类型 (MA).
- 在各种加工和再加热方法后,基于植物蛋白质的MA的质量演变的研究有限.
- 需要了解面团涂层和不同的技术如何影响MA特征.
研究的目的:
- 为了研究不同加热方法后,面粉涂层植物蛋白质基肉类类似物 (MA) 的质量演变.
- 为了比较微波加热 (MH),红外加热 (IH),空调炸 (AF) 和深油炸 (DFF) 对MA质量的影响.
- 评估面团配方和方法对MA的脂肪含量,水分,质地和颜色的作用.
主要方法:
- 植物性肉类类似物 (MA) 被涂上小麦和大米面粉,部分,冷,并储存.
- 再加热方法包括微波加热 (MH),红外加热 (IH),空气炸 (AF) 和深油炸 (DFF).
- 评估的质量属性包括脂肪含量,损失,湿度,质地,颜色,玻璃过渡温度 (Tg) 和使用ATR-FTIR和SEM进行的表面结构化学分析.
主要成果:
- 与深油炸 (DFF) 相比,空气炸 (AF) 和其他方法 (MH,IH) 导致脂肪含量显著降低.
- 电池涂层有效地减少了DFF期间的脂肪吸收.
- 粉配方和方法都显著影响了MA的损失,水分,质地,颜色和后的稳定性.
- 表面的结构和化学变化取决于涂层和方法.
结论:
- 空气炸 (AF) 是加工肉类类型的可行和潜在的更健康的替代品,而不是加工脂肪炸 (DFF).
- 子涂层在减轻脂肪吸收和保持质量方面发挥着至关重要的作用.
- 选择料配方和再加热方法对植物性肉类类型的整体质量和稳定性产生重大影响.
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