基于体的水果填充剂:关于配方,技术功能性质,协同作用机制和应用的全面审查
Masud Alam1, Basharat Nabi Dar2, Vikas Nanda1
1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
Journal of texture studies
|August 13, 2024
概括
水合物增强水果填充的质地,稳定性和保质期,使面包制品的配方更健康,糖分更低. 这些成分提高了整体质量和感官吸引力.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
背景情况:
- 果料填充是面包产品的关键组成部分,但其质量往往受到纹理不稳定性,协同形成和短保质期的限制.
- 合物广泛用于改善食品产品的特性,但它们在水果填充剂中的特定应用需要详细的了解.
研究的目的:
- 综合审查水合化合物在水果填充配方中的作用.
- 分析类化合物对水果填充性质的影响,并根据消费者偏好优化它们.
- 在各种面包应用中探索基于合物的水果填充剂的使用.
主要方法:
- 关于水合化合物在水果填充中的科学研究的文献综述.
- 分析影响水果填充特征的因素,包括水果类型,加工,合物类型和度以及协同作用.
- 检查诸如pH值,可溶性固体总量和糖含量等参数的影响.
主要成果:
- 水合物显著改善了纹理属性,质性,热稳定性,并减少了水果填充中的协同作用.
- 合物使得可以制造出更健康的水果填充剂,含糖量降低,保质期延长.
- 基于体的水果填充剂增强了面包制品的质量和感官价值,如糕点,蛋糕和饼干.
结论:
- 水合物是多功能成分,为水果填充开发提供了显著的技术功能益处.
- 优化类化合物的使用可以提高水果的填充稳定性,营养成分和消费者接受度.
- 结合合物基果填充剂增加了价值,并增强了各种面包产品的吸引力.
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