加厚和蛋白质丰富的植物性冷甜点的感官特性
Laurel Ettinger1, Allison Stright1, Kaitlyn Frampton1
1School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
Journal of texture studies
|March 7, 2024
概括
基于植物的冷甜点由于质地而未能通过食障碍患者的安全测试. 基于乳制品的替代品通过,强调需要更安全的基于植物的选择来解决吞困难.
科学领域:
- 食品科学 食品科学 食品科学
- 营养 营养 营养 营养 营养
- 感官科学 感官科学
背景情况:
- 越来越多的消费者采用植物性饮食.
- 对模仿乳制品的植物性替代品的需求日益增长.
- 对于患有食障碍的人群而言,需要经过纹理修改的食物.
研究的目的:
- 研究加厚植物性冷甜点的感官特性.
- 将植物性选择与基于乳制品的替代品进行比较,以了解食障碍的适用性.
- 根据国际失调饮食标准化标准 (IDDSI) 的标准来评估安全性和质地.
主要方法:
- 加厚蛋白质增强乳制品 (乳清) 和植物性 (果/豆,子/豆) 冷甜点的配方.
- 使用IDDSI子倾斜测试进行评估.
- 使用静态 (hedonic,CATA) 和动态 (TCATA) 方法对104名参与者进行感官评估.
主要成果:
- 乳制品和乳清样本通过了IDDSI的安全测试.
- 植物性样本未能通过IDDSI测试.
- TCATA发现植物甜点增加了凝聚力和粘性,降低了滑性.
结论:
- 加厚的植物性冷甜点可能不适合食障碍患者.
- 植物和乳制品之间的质地差异会影响安全.
- 需要进一步的研究,以安全和美味的植物性消化障碍饮食.
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