探索作为多功能添加剂的基托桑乳酸盐:提高全麦面包的质量和延长保质期
Pratik Singh1, Vikas Yadav1, Deblu Sahu2
1Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India.
Foods (Basel, Switzerland)
|May 25, 2024
概括
胆酸乳酸 (CL) 改善全麦面包 (WWB) 的质量和保质期. 最佳度,0.5%CL,增强了纹理,颜色和抗菌性质,而不会改变感官属性.
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:
- 全麦面包 (WWB) 的保质期对于保持新鲜度和质量至关重要.
- 了解影响WWB保质期的因素对于食品行业至关重要.
研究的目的:
- 调查基托桑乳酸盐 (CL) 对WWB物理,化学,纹理,抗菌和感官特性的影响.
- 为了确定最佳的CL度以提高WWB的保质期.
主要方法:
- 将不同的CL度 (0.0%至3.0%) 纳入WWB配方.
- 评估WWB特征,包括湿度,阻抗,颜色,纹理,梅拉德反应和微生物分析.
- 采用富里埃变换红外光谱学 (FTIR) 和感官分析.
主要成果:
- 胆酸乳酸促进了梅拉德反应,导致一个更亮的地,增加了CL度.
- 通过0.5%的CL (P0.5) 观察到最优的结果,显示出改善的水分含量,降低阻抗,增强的水分子相互作用,以及更好的纹理和色度特性.
- 抗菌性质得到增强,而感官属性仍然不受CL添加的影响.
结论:
- 胆酸乳酸有效地提高了全麦面包的质量,并延长了其保质期.
- 在0.5%度的基托桑乳酸盐 (P0.5) 提供最佳的物理,化学和抗微生物效益,而不会影响感官吸引力.
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