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通常的玉米粉和牛粉的二元混合物,用于粘贴时缓慢加厚的行为
Yasmeen Mamu1, Wenfeng Xie1, Xingyun Peng1
1Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
International journal of biological macromolecules
|March 1, 2024
概括
通常的玉米粉 (NCS) 被部分替换为牛粉 (CCS),以创建一种新的凝剂. 这种二元混合物提供缓慢加厚的效果,提高食品加工的安全性和质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 正常的玉米粉 (NCS) 增厚特性可用于食品加工.
- 缓慢缩的粉在食品应用中提供了更好的传热和安全性.
研究的目的:
- 研究将普通玉米粉 (NCS) 与牛粉 (CCS) 混合以制造缓慢粘制凝剂的潜力.
- 评估CCS替代对粉混合物的热水加厚行为和纹理特性的影响.
主要方法:
- 准备的CCS和NCS的二元粉混合物,重量比例不同 (75:25,50:50,25:75) 和度不同 (6-12%).
- 使用快速粘度分析 (RVA) 来评估粘接特性和凝纹理的质地分析 (TPA).
- 进行了感官面板评估,以比较混合凝与NCS凝的口感.
主要成果:
- 与NCS相比,粉混合物表现出较长的粘贴时间和较低的粘贴率.
- 混合凝显示降低了模和硬度.
- 感官评估表明,25:75 CCS:NCS混合物在6%和8%的度下提供了类似于NCS凝的口感.
结论:
- 将NCS部分替换为CCS,为一种具有缓慢粘合特性的新型凝剂创造了可行的非化学修饰.
- 这种二元粉混合物可以提高水凝食品的安全性和加工.
- 这些发现表明,开发具有理想纹理属性的功能性食品成分的新策略.
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