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使用盐和饮食中的多糖化合物的新型低盐的配方
Wei Lu1, Zining Hu1, Huiyun Chen2
1Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food research international (Ottawa, Ont.)
|September 4, 2024
概括
卡拉基南掩盖了酸和乳酸的苦味,使得可口的低盐替代品的创造成为可能. 这一创新有助于减少食品中的摄入量.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 营养科学 营养科学
背景情况:
- 酸 (KC) 和乳酸 (KL) 由于它们的味道和健康益处,被探索为盐替代品.
- 它们的使用的一个显著限制是它们固有的苦味,这阻碍了它们在盐替代品中的广泛应用.
研究的目的:
- 调查卡拉基南能够掩盖KC和KL的苦味的能力.
- 在低盐配方中开发盐度和苦度的预测模型.
- 创建和评估低盐配方与改进的感官配置文件.
主要方法:
- 卡拉基南被用来结合K+离子,形成双螺旋结构以减轻苦味.
- 混合物设计原则被应用,以建立盐度和苦度的预测模型.
- 在该模型的基础上,开发了三种含有KC,KL,KCl,NaCl和红的低盐配方.
主要成果:
- 卡拉基南有效地掩盖了KC和KL的苦.
- 预测模型准确地预测了度和苦度.
- 开发的低配方表现出高性强度 (>0.85) 并保留了没有异味的感觉特征.
结论:
- 食卡拉基南是一种可行的解决方案,可以掩盖基于的盐替代品的苦味.
- 开发的预测模型促进了可口的低产品的配方.
- 这项研究为食品行业提供了一种切实可行的策略,以减少产品中的含量,促进更健康的饮食习惯.
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