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Updated: Jul 5, 2025

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Analysis and Specification of Starch Granule Size Distributions
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巧克力化合物中的糖减少,用含有小不溶性粉颗粒的面粉代替
Kai Kai Ma1,2, Gregory R Ziegler2, John E Hayes1,2
1Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA.
Journal of food science
|January 23, 2024
概括
用麦粉取代巧克力中高达25%的糖,可以保持质地和消费者接受度. 这种降低糖分的策略为更健康的巧克力产品提供了一个有希望的替代方案.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 材料科学 是一种材料科学.
背景情况:
- 越来越多的消费者对低糖产品的需求.
- 糖作为巧克力配方中的充填剂的关键作用.
- 在糖替代品中使用高强度甜味剂的局限性,因为它具有膨胀性.
研究的目的:
- 调查麦和大米面作为巧克力中的糖替代品.
- 评估对质感,甜度和消费者接受度的影响.
- 在不损害感官品质的情况下,确定最佳的降糖水平.
主要方法:
- 使用麦或大米面粉制备控制和减少糖的巧克力 (25%和50%的减少).
- 使用差异与控制 (DFC) 测试和开放式评论进行感官评估.
- 对粒子大小分布,屈服应力和塑料粘度的客观测量.
主要成果:
- 与对照组相比,使用麦或大米面粉减少25%的糖糖并没有显著改变感官感知.
- 麦粉导致了更光滑,更乳的纹理,而大米粉导致了状.
- 消费者对25%低糖巧克力的接受度维持在麦粉,但不使用大米粉.
结论:
- 巧克力化合物中高达25%的糖糖可以用麦粉代替.
- 麦粉可以有效地替代糖,而不会对质感或消费者接受产生负面影响.
- 这为开发更健康的巧克力选择提供了一个可行的策略.
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