乳制品与非乳制品奶酪质地:感官和仪器对比
Scott Hutchings1, Renna Alfante1, Noby Jacob1
1Massey University Campus, Palmerston North, New Zealand.
Journal of texture studies
|August 27, 2024
概括
仪器纹理分析,包括大振幅振荡切割 (LAOS) 类风湿学,可以比传统方法更好地区分植物性和乳制品奶酪. 拉奥斯风湿测量表明,它有望测量关键的感官属性,如奶油度和湿度.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 越来越多的消费者对植物性替代品的需求需要改进仪器质感分析.
- 现有的方法可能无法完全捕捉到复杂的奶酪纹理的感觉体验.
研究的目的:
- 描述乳制品和非乳制品奶酪之间的质地差异.
- 评估大振幅振荡剪切 (LAOS) 类风湿学在区分感官纹理方面的有效性,与纹理配置分析 (TPA) 相比.
主要方法:
- 分析了商业乳制品和非乳制品的切达,莫扎雷拉和奶油奶酪.
- 感官评估是使用检查所有适用的方法进行的,对73名消费者进行了感官评估.
- 仪器分析包括纹理形状分析 (TPA) 和大振幅振荡剪切 (LAOS) 类风湿学.
主要成果:
- 在切达和莫扎雷拉中发现了显著的仪器和感觉差异.
- 奶油奶酪表现出感觉上的相似性,但具有不同的仪器配置.
- 拉奥斯风湿测量提供了对能量消耗的洞察力,并且与奶油,脂肪/油性和潮湿等感官属性有很好的相关性.
结论:
- 与TPA相比,LAOS风湿学提供了对奶酪质感的更细致的理解.
- 这种技术有可能客观地测量对于消费者接受植物性奶酪替代品至关重要的感官属性.
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