和脂肪和不和脂肪对植物性奶酪的物理特性的影响
Cameryn Sanders1, Stacie Dobson1, Alejandro G Marangoni1
1Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, Canada, N1G 2W1.
Current research in food science
|September 17, 2024
概括
在植物性奶酪中减少子油可以改善健康和可持续性. 花油混合物保持了理想的融化和伸展特性,为高和脂肪含量提供了更健康的替代品.
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:
- 子油是植物性替代品质感的常见脂肪.
- 高和脂肪含量引发了健康和可持续性的担忧.
研究的目的:
- 评估子油 (CO) 和向日油 (SO) 比例对植物性奶酪功能的影响.
- 确定最佳的脂肪组合,以改善健康和可持续性.
主要方法:
- 纹理形状分析以评估硬度.
- 风湿学分析 (tanδ,复杂粘度) 用于评估融和质地.
- 测试各种CO:SO比率 (0%到100%的CO).
主要成果:
- 由于固体脂肪含量,硬度随着CO含量增加而增加.
- 最佳的融化和拉伸得到了25%的CO,匹配100%的CO样本.
- 较低的二氧化碳含量 (25%) 与较高的二氧化碳含量相比,改善了融化 (tanδ < 1) 和粘度.
结论:
- 植物性奶酪可以在显著减少的子油的情况下达到理想的功能性质.
- 减少子油含量为更健康,更可持续的产品提供了潜力.
- 太阳花油是改善植物性奶酪配方的可行替代品.
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