低脂酸奶生产的不同蛋白质水平和替代天然甜味剂
Lara Campos1, Paulina Tuma2, Tânia Silva3
1Research Centre for Natural Resources Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
Foods (Basel, Switzerland)
|January 23, 2024
概括
天然甜味剂,如和糖醇可以取代酸奶中的糖糖,提供更健康的选择. 首选的是含有西利托尔的高蛋白酸奶,显示出改善营养价值和消费者接受度的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 食品技术 食品技术 食品技术
背景情况:
- 越来越多的消费者对更健康的食物选择的需求推动了食品行业寻找糖替代品.
- 过度食用糖需要开发替代食品甜味剂.
研究的目的:
- 评估天然甜味剂作为低脂酸奶中的糖替代品的有效性.
- 评估不同天然甜味剂对低蛋白和高蛋白酸奶的物理化学,学和感官特性的影响.
主要方法:
- 低脂肪酸奶 (1%脂肪) 含有不同蛋白质 (3%低蛋白质,4.5-6.5%高蛋白质) 的低脂肪酸奶是使用甜味剂的甜,青草糖,酸醇或蜂蜜配制的,用糖作为对照剂.
- 在冷藏储存期间分析了物理化学性质 (pH,酸度,颜色),协同作用,质和纹理特征.
- 经过未经培训的小组进行了感官评估,以评估消费者接受度.
主要成果:
- 与低蛋白质酸奶相比,高蛋白质酸奶具有更高的酸度,更低的协同作用和更强的凝结构.
- 甜酸奶显示出优越的风湿性质和凝结构.
- 消费者更喜欢用甜甜制的低蛋白酸奶和用糖醇甜制的高蛋白酸奶.
结论:
- 天然甜味剂,特别是和糖醇,在酸奶生产中显示出作为糖替代物的巨大潜力.
- 高蛋白质配方提高了酸奶的质量,在这种情况下,xylitol成为首选的甜味剂.
- 该研究强调了使用替代天然甜味剂改善酸奶营养状况和消费者吸引力的机会.
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