商业植物性和乳制品酸奶之间的物理和组成属性的比较
Likhitha Marlapati1, Rabia F S Basha1, Amelia Navarre1
1Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Foods (Basel, Switzerland)
|April 13, 2024
概括
植物酸奶的pH值,酸度和湿度与乳制品酸奶相似,但在颜色和质地上有很大的不同. 需要进一步的研究来改善植物性酸奶的质量,以实现可持续的饮食.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续农业 可持续农业
- 消费者产品开发 消费者产品开发
背景情况:
- 食品行业正在开发基于植物的替代品,以提高农业的可持续性.
- 消费者对植物性产品的期望往往与传统的动物性产品持平.
- 了解商业植物替代品与传统产品的可比性至关重要.
研究的目的:
- 为了比较商业植物和乳制品酸奶的质量和物理属性.
- 确定可以为改进植物酸奶配方的开发提供信息的关键差异.
- 评估植物酸奶在促进可持续饮食选择方面的潜力.
主要方法:
- 仪器分析pH值,可定位酸度,颜色,水活性和水分含量.
- 13种植物性 (杏仁,果仁,子,麦,大豆) 和8种乳制品酸奶的风湿学特征.
- 对产品类别之间的物理化学性质的比较分析以及植物性选择中的比较分析.
主要成果:
- 在植物酸奶和乳制品酸奶之间,在pH,乳酸,水活性或水分含量方面没有发现显著差异.
- 在植物性和乳制品酸奶之间观察到颜色和质地特性的显著差异.
- 在各种植物性酸奶类型中,还注意到了颜色和质感的实质差异.
结论:
- 虽然一些物理化学性质是可比的,但植物酸奶和乳制品酸奶之间存在着色彩和质感的显著差异.
- 为了优化基于植物的酸奶的开发,需要对特定成分对物理和纹理特性的影响进行进一步的研究.
- 提高植物酸奶的物理化学特性可能会推动消费者采用可持续饮食.
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