是否适用于即溶咖啡中的咖啡奶油和泡增强剂?
Heba Sayed Mostafa1, Omar Khaled2
1Food Science Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt.
Food chemistry: X
|November 25, 2024
概括
来自小豆和海军豆的Aquafaba (AF) 粉末可以增强咖啡泡,并添加蛋白质和化合物. 然而,它们并没有改善咖啡的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 化学 化学 化学
- 材料科学 是一种材料科学.
背景情况:
- 咖啡奶油用于降低酸度和改善质地.
- 丰富的泡是一种可取的特性,特别是在速溶咖啡中.
- 从豆类中提取的aquafaba (AF) 被探索为一种潜在的成分.
研究的目的:
- 为了评估豆和海军豆AF粉末作为咖啡奶油和泡增强剂.
- 分析AF粉末的物理和化学特性.
- 为了确定AF对咖啡感官和化学属性的影响.
主要方法:
- 豆和海军豆AF粉末的物理和化学分析.
- LC-Q-Orbitrap高分辨率质谱仪用于泡分析.
- 在1% (dw/v) 的速溶咖啡中添加AF粉末.
主要成果:
- 豆AF具有更高的蛋白质和化合物;海军豆AF具有更高的pH,糖,素和灰.
- 海军豆AF表现出更好的流动性和溶解性,但更差的湿度可视性.
- 添加AF增加了咖啡蛋白 (15%) 和素 (4.23%),但没有影响白度.
- 豆AF提高了咖啡泡质量,而海军豆AF提高了泡的稳定性.
结论:
- 水草粉可以作为有效的咖啡泡增强剂和营养强化剂.
- 在咖啡中,AF不起白化剂的作用.
- 不同的豆类来源的AF产生不同的特性,影响咖啡的特征.
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