具有替代甜味剂的创新豆类饼干的特性,结构和可接受性
1Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece.
International journal of food science
|April 3, 2024
概括
具有创新性的饼干,其中包含豆类面粉 (豆,豆) 含量高达30%和50%的橄果糖甜味剂替代物是非常可接受的. 这些以豆类为基础的饼干提供了更好的质地和甜味,满足了消费者接受的关键质量特征.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 越来越多的消费者对更健康的食物选择的需求.
- 需要在制品中使用替代成分,以改善营养成分.
- 在产品创新中探索豆类面粉和非热量甜味剂.
研究的目的:
- 调查小豆和豆面粉替代对饼干质量的影响.
- 评估果糖作为糖替代剂对饼干特性的影响.
- 为了确定可接受的豆类饼干的最佳替代水平.
主要方法:
- 用小豆和豆面粉 (0-30%) 代替小麦面粉.
- 用橄果糖 (50%和100%) 代替糖.
- 分析物理化学,吸收,结构,纹理和感官特性.
- 应用古根海姆,安德森和德博尔 (GAB) 模型和主要组件分析 (PCA).
主要成果:
- 添加豆类增加了饼干密度,硬度和扩散比率,同时减少了颜色.
- 吸附现象被GAB模型准确地建模,参数受替代的影响.
- 扫描电子显微镜显示,在蛋白质矩阵内,粉的凝化受限.
- PCA认为质地和甜度对于产品的接受至关重要.
结论:
- 高度可接受的豆类饼干可以使用高达30%的豆类面粉和50%的橄果糖生产.
- 该研究为开发更健康,创新的饼干配方提供了基础.
- 优化配方平衡营养益处与可取的感官和纹理属性.
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