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探索细菌纤维素糊的潜力,作为低脂肪植物性汉堡包的脂肪替代品

Jung-Soo Lee¹, Jaejoon Han²

¹Institute of Control Agents for Microorganisms, Korea University, Seoul 02841, Republic of Korea; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.

Food research international (Ottawa, Ont.)

|January 1, 2024

概括

细菌纤维素糊 (BCP) 有效地取代了植物性汉堡包中的缩短,改善了颜色,稳定性和质感. 这些PHP显示了相似的感官偏好与传统的饼,突出了BCP.

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.
营养科学营养科学

背景情况:

消费者对更健康的肉类替代品日益增长的需求推动了植物性产品的创新.
减少脂肪的植物性汉堡包 (PHPs) 需要有效的脂肪替代品来保持理想的感觉和物理特性.
细菌纤维素糊 (BCP) 作为一种新的脂肪替代剂在食品系统中得到了探索.

研究的目的:

评估细菌纤维素糊 (BCP) 作为植物性汉堡包中的脂肪替代品的适用性.
为了确定BCP的最佳度,以模仿传统脂肪的特征.
评估BCP整合对PHP物理,纹理和感官属性的影响.

主要方法:

用各种固体含量 (1.03.0%) 的BCP进行了准备,并与常规脂肪 (缩短,子油,黄油,牛脂,黄油,油脂) 相比进行了表征.
最合适的BCP度 (3.0%) 用于取代PHP中的缩短 (SH) 在0%,25%,50%,75%,100%的水平.
准备好的PHP被分析了外观,颜色,尺寸稳定性,损失,纹理配置和感官属性.

主要成果:

固体含量为3.0%的BCP表现出类似于缩短 (SH) 的特性.
在PHP中用3.0%的BCP取代25%-50%的SH,从而改善了红色,维度稳定性,减少了损失和增强了性.
感官评估表明,在25-50%的BCP替代和全SH控制的PHP之间,总体偏好没有显著差异.

结论:

细菌纤维素糊 (BCP) 在植物性汉堡包生产中显示出作为功能性脂肪替代品的巨大潜力.
用BCP部分替代传统脂肪可以提高PHP的关键质量属性,而不会影响消费者的接受度.
这项研究支持开发更健康,低脂肉类替代产品,使用像BCP这样的创新成分.

关键词:

双重替代性食物模式的替代性食物模型脂肪的替代品脂肪的替代品食品产品设计食品产品设计频率扫描测试试验频率扫描测试试验肉类替代品肉类替代品类风病行为类风病行为

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