重新定义缩短:系统地描述传统和新增缩糖醇缩短方法,并探讨它们对加工应用的影响
Pengkai Xie1, Feng Wang1, Jun Zhou2
1JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
Food chemistry
|November 29, 2024
概括
基于二甲基甘油 (DAG) 的缩短剂比油脂更有健康益处. 这项研究优化了使用特定乳化剂的DAG缩短,从而改善了蛋糕质感,并证明了它们作为更健康的脂肪替代品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 脂质化学 脂质化学
- 营养科学 营养科学
背景情况:
- 基于二甲基甘油 (DAG) 的缩短剂在改善血脂和葡萄糖水平等健康标志物方面表现有前途,与传统的基于油脂的缩短剂相比.
- 优化DAG缩短配方对于利用它们在食品应用中的健康益处至关重要.
研究的目的:
- 开发和描述基于二甲基甘油 (DAG) 的缩短剂,其性能与油脂相似.
- 评估不同乳化剂对DAG缩短物的物理和化学特性的影响.
- 为了评估使用 DAG 缩写制作的蛋糕的质感质量.
主要方法:
- 将不同的链长DAG油与花生油DAG油 (PO-DAG-oil) 混合在一起,以匹配油脂的固体脂肪含量 (SFC).
- 在DAG缩短配方中加入特定的乳化剂 (Span60,PGFE,MAG).
- 分析结晶,质,纹理,多态,微观结构,吸水和可塑性.
- 烤蛋糕以评估其质感特性.
主要成果:
- 确定了适合不同的DAG缩短类型的乳化剂:Span60用于油脂缩短,PGFE用于长链DAG (LCD) 和中链DAG (MCD) 缩短,MAG用于中长链DAG (MLCD) 缩短.
- 基于DAG的缩短物表现出有利的结晶,学和纹理特性.
- 与基于DAG的缩短剂制成的蛋糕与基于油脂的缩短剂相比,表现出优越的纹理特征.
结论:
- 高点的DAG油可以有效地用于缩短配方.
- 优化的DAG缩写提供了一个更健康的替代油脂,增强烤性能.
- 进一步研究基于DAG的缩短可以在食品行业推进更健康的脂肪选择.
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