提高骨中的度感知:油的添加效应和优化减配方的消费者接受度
Lulu Zhang1, Xiaoxiao Cao1, Baoqing Zhu1
1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China.
Journal of the science of food and agriculture
|March 6, 2024
概括
通过添加向日油,可以减少像骨这样的食物中的 (NaCl). 这种方法提高了度感知和消费者接受度,帮助全球卫生工作.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 营养 营养 营养 营养 营养
背景情况:
- 从液体和半固体食品中摄入高NaCl是全球重要的健康风险.
- 减少NaCl消耗是公共卫生的一个关键目标.
研究的目的:
- 为了研究将向日油纳入骨中减少NaCl含量的潜力.
- 为了确定减少盐的配方的感觉影响和消费者接受度.
主要方法:
- 盐度强度的通用标记大小尺度 (gLMS).盐度强度.
- 妥协的接受值 (CAT) 和快乐的拒绝值 (HRT) 来评估感官拒绝.
- 对感官属性和消费者接受度驱动因素进行定量描述性分析 (QDA).
主要成果:
- 在降低的NaCl水平下,向日油的添加显著增加了感知盐度的强度.
- 最佳配方 (0.14%NaCl与3.59%的日油) 避免了骨中的感觉排斥.
- 一种含有0.36%NaCl和2.29%脂肪的配方显示了20%的NaCl减少,改善了整体可接受性.
结论:
- 添加向日油为减少食品中的盐分提供了一个可行的策略.
- 提供了在食品工业中开发低盐骨和热基础的理论指导.
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