混合和植物性汉堡:趋势,挑战,以及物理化学和感官质量
Ziane da Conceição das Mercês1, Natalia Maldaner Salvadori1, Sabrina Melo Evangelista1
1Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90610-264, RS, Brazil.
Foods (Basel, Switzerland)
|December 17, 2024
概括
探索混合和植物性汉堡揭示了有希望的营养特征和使用各种蛋白质来源的感官接受. 关键的挑战包括实现类似肉质的质地和风味,以满足各种消费者偏好.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 消费者科学 消费者科学
背景情况:
- 汉堡在全球都很受欢迎,配方不断发展,包括混合 (肉类+植物性) 和100%植物性选择.
- 了解这些替代汉堡配方的新兴趋势和挑战对于市场发展至关重要.
研究的目的:
- 调查混合和植物性汉堡配方的新兴趋势和挑战.
- 专注于新的成分和物理,化学和感觉性质的评估.
- 分析关于替代性肉汉堡的文献,特别是混合型和植物型汉堡.
主要方法:
- 进行了综合性文献审查.
- 专注于混合 (肉类+植物性) 和完全植物性汉堡.
- 分析了关于成分来源,营养含量和感官属性的研究.
主要成果:
- 植物和混合汉堡可以利用多种蛋白质来源 (大豆,豆类,豆类,坚果),具有良好的营养和感官结果.
- 混合汉堡提供低和脂肪;植物性汉堡提供高蛋白/纤维和低脂肪.
- 人们注意到了良好的感官接受,但与动物肉汉堡相比,质地和味道仍然是挑战.
结论:
- 植物和混合汉堡提供了可行的替代品,具有显著的营养益处.
- 克服纹理和风味的挑战是更广泛的消费者接受的关键.
- 满足各种消费者偏好 (素食者与灵活主义者) 对于市场成功至关重要.
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