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通过耐药马尔托德克斯特林化汁的感觉评估,物理化学特性和芳香特征
Elías Arilla1, Javier Martínez-Monzó1, Maria Simona Chiş2
1Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain.
Foods (Basel, Switzerland)
|November 14, 2023
概括
耐药马尔托德素 (RMD) 增强了汁的味道,增加了甜味,改善了整体味道. 这种益生菌纤维是一种可行的,在感官上受欢迎的补充,可以添加到巴氏化汁中.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 感官科学 感官科学
背景情况:
- 益生菌提供健康益处,但并没有广泛纳入食品中.
- 消费者对将益生菌纳入日常饮食的熟悉程度有限.
- 耐性马尔托德 (RMD) 是一种具有潜在食品应用的益生菌纤维.
研究的目的:
- 为了评估耐药麦芽素 (RMD) 对消毒汁的感觉,物理化学和芳香特性的影响.
- 为了确定RMD丰富的汁的技术可行性和消费者接受度.
- 分析RMD和果肉在汁的整体特征的影响.
主要方法:
- 由专家小组进行的感官评估.
- 物理化学分析包括°Brix,密度和酸度.
- 使用气体染色体质谱法 (GC-MS) 进行芳香特征分析.
- 颗粒大小分布分析.
- 对应性分析以关联仪器和感觉数据.
主要成果:
- 添加RMD改善了感官属性,增加了甜味,减少了酸性和苦味.
- 物理化学分析显示,氏度和密度增加,酸度降低.
- 在较高RMD度下观察到颜色变化.
- 色纸显著影响了颗粒大小和挥发性化合物 (酒精,化物,烯,类),而RMD则具有中等影响.
- 对应分析证实了仪器和感觉结果之间的相关性.
结论:
- 耐药马尔托德素 (RMD) 是汁中技术上可行的益生菌成分.
- RMD增强了汁的感官吸引力,从而导致消费者对汁的积极看法.
- 果果的存在在确定果汁的芳香特征和颗粒特征方面比RMD发挥更重要的作用.
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