作为冰淋中的脂肪替代品的鞭打豆aquafaba:对感官和物理化学特性的影响
Andrea Balivo1, Giulia d'Errico1, Alessandro Genovese1
1Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone 1, Portici Naples, Italy.
Journal of food science
|December 16, 2024
概括
在低脂冰淋中,鞭打豆水 (WAF) 和乳清蛋白分离物 (WPI) 可以代替奶油. 使用1:1 WAF:WPI比率的50%奶油替代品产生了与全脂版本无法区分的冰淋.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 配料功能 配料的功能
背景情况:
- 鞭打小 (WAF) 具有适用于食品应用的乳化,发泡和凝性质.
- 在冰淋中取代奶油可以减少脂肪和卡路里含量.
- 乳清蛋白分离物 (WPI) 是乳制品配方中常见的成分.
研究的目的:
- 评估WAF和WPI作为低脂肪咖啡冰淋中的奶油替代品.
- 分析50%和80%的奶油替代品对冰淋特性的影响.
- 为了比较低脂肪冰淋的物理,化学和感觉属性,与全脂肪的对应物.
主要方法:
- 低脂肪咖啡冰淋配方,含有不同水平的WAF和WPI,取代奶油.
- 分析融化速度,颜色,纹理,挥发性化合物和感官属性.
- 通过描述性分析和三角测试进行感官评估.
主要成果:
- 奶油替代水平影响了脂肪替代品的性能,50%和80%的减少分别减少了25%和40%的卡路里.
- 更高的奶油替代品 (80%) 加剧了诸如硬度和棕色等感官描述符.
- 50%奶油替代品的1:1 WAF:WPI混合物产生了与全脂版本相比的冰淋,在三角测试中没有发现显著的感官差异.
结论:
- 当与WPI结合时,鞭打水果 (WAF) 有效地降低了冰淋中的脂肪和卡路里含量.
- 使用1:1 WAF:WPI比率的50%奶油替代品保持了理想的感官品质,使其成为乳制品奶油的可行替代品.
- 这种方法促进了更健康,低脂肪的冰淋选择,并通过副产品利用提高了食品行业的可持续性.
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