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使用感官评估和仪器分析进行脉冲含蛋糕的表征

Ine Heetesonne^1,2, Elke Claus¹, Ingrid De Leyn³

¹Research Group Food Structure and Function, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Foods (Basel, Switzerland)

|November 27, 2024

概括

将豆类添加到蛋糕中可以改善营养,但异味是个挑战. 豆和法巴豆蛋糕显示出潜力,与对照蛋糕最相似,一半的消费者更喜欢.

科学领域:

食品科学食品科学食品科学
感官科学感官科学
分析化学分析化学

背景情况:

豆类提供营养和环境优势,但具有阻碍面包产品整合的异味.
在制品中用豆类替代小麦粉是提高健康益处的重要领域.

研究的目的:

用40%的小麦粉替代品在蛋糕中的五种脉冲类型 (法巴豆,小豆,豆,豆,豆,平托豆) 的特征.
为了评估脉冲结合对蛋糕物理化学性质和感官接受的影响.
将消费者的感觉数据与仪器分析 (GC E-nose) 进行比较,以了解风味特征.

主要方法:

含有脉冲的蛋糕的物理化学分析.
消费者小组进行的感官评估 (n=124).
使用气体染色学-电子鼻子 (GC E鼻子) 进行仪器分析,以分析挥发性化合物.

主要成果:

与对照组相比,含脉的蛋糕的喜好得分较低,但50%的消费者表示更喜欢它们,这表明它们的市场可行性.
在感官和仪器上,豆和豆豆蛋糕与对照蛋糕最接近.
豆蛋糕是最独特的,以"豆"和"草"的音符为特征,对接受产生负面影响.

结论:

豆和法巴豆对基于脉冲的蛋糕配方有很大的希望,因为它们对味道的影响最小.
GC E-nose是感官研究的一个有价值的工具,与消费者对挥发性配置文件的感知良好相关.
解决异味仍然是成功将豆类纳入面包制品的关键.

关键词:

电子鼻子 (E-nose) 是一个电子鼻子.在这里,我们可以吃蛋糕,蛋糕,蛋糕.豆类豆类豆类豆类脉冲脉冲的时间这是一个感官感官的感觉.

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