基于纳米纤维素水凝和单糖油凝的新型大:制备,特性和作为脂肪替代品的应用
Yuqi Hou1, Yanwen Wu2, Jie Ouyang1
1State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Food research international (Ottawa, Ont.)
|December 6, 2024
概括
研究人员从纳米纤维素水凝和单糖油凝中开发了新型大头,作为可持续的脂肪替代品. 这些大饼可以代替饼干中的黄油,减少脂肪含量而不会影响质量,提供更健康的食品工业选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
背景情况:
- 开发可持续和健康的脂肪替代品对食品工业至关重要.
- 纳米纤维素和油为创造新型食品成分提供了有前途的途径.
研究的目的:
- 为了准备和描述由纳米纤维素水凝和单糖油凝组成的比格尔.
- 为了评估不同油凝/水凝比率对比格尔特性的影响.
- 评估大面包作为短面包饼干中的脂肪替代品的适用性.
主要方法:
- 使用TEMPO氧化方法从栗子中提取纳米纤维素.
- 用不同的油凝/水凝比率制备大面包.
- 比格尔的结构,纹理,热和质性质的表征.
- 将大面包加入饼干饼干中,以取代动物黄油,并分析饼干的特性.
主要成果:
- 大蛋糕中增加的水凝含量 (20-50%) 导致滴滴直径增加,结构性过渡从油中的水到双连续.
- 比格尔的纹理硬度,凝聚力和质特性随着水凝含量增加而显著改善.
- 用大饼干制成的饼干显示了类似的颜色,可扩展性,硬度和损失与低脂肪的基于黄油的饼干.
结论:
- 来自纳米纤维素水凝和单糖油凝的比格尔是有效的脂肪替代品.
- 这些大饼提供了一个可持续和健康的替代品,用于制品中的动物黄油.
- 这项研究表明,在食品工业中,大面包在降低脂肪含量方面具有潜力,而不会影响产品质量.
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