商业非乳制品冷甜点的组成,微观结构,质和融化行为
Dieyckson O Freire1, Didem Sözeri Atik1,2, Payton M Gladem1
1Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
Journal of food science
|December 28, 2024
概括
商用非乳制品冷甜点的成分,结构和融化特性被分析. 脂肪含量显著影响化行为,而产量压力则影响初始化阶段.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 对植物性和非乳制品冷甜点的需求不断增长,需要进一步的研究.
- 非乳制品冷甜点具有复杂的结构,类似于乳制品冰淋 (乳液,分散,泡).
研究的目的:
- 评估商业非乳制品冷甜点的组成,物理,结构,质和化性能.
- 调查这些特性之间的相关性,并了解它们对产品体验的影响.
主要方法:
- 对15种商业非乳制品冷甜点的分析.
- 评估脂肪含量,表面张力,脂肪不稳定,产量压力和化特征.
- 不同参数之间的相关性分析.
主要成果:
- 在脂肪含量 (3.818.6%),产量应力 (0.025.2 Pa) 和融化特性中观察到显著的变化.
- 脂肪含量是滴透率,身高变化和最终身高的主要驱动因素.
- 产量应力与化的诱导时间相关;脂肪含量影响了快速化和平原阶段.
结论:
- 脂肪含量和产量压力是影响非乳制品冷甜点融化行为的关键参数.
- 这项研究为行业研发提供了基础数据,以改善植物性冷甜点的质量和特点.
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