基于大豆蛋白质的乳酪类软食品的开发和表征,用于患有吞困难的老年人
Yuxin Qin1, Christopher Pillidge1, Bernie Harrison2
1School of Science, RMIT University, Melbourne, VIC 3083, Australia.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
植物性大豆蛋白分离乳为老年人提供了富含蛋白质的软食品的有希望的替代品. 这些配方符合国际消化不良饮食标准化倡议 (IDDSI) 6级标准,为吞困难的个人提供合适的选择.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 老年学是指老年学的学科.
背景情况:
- 越来越多的人对植物性蛋白质对老年人的营养感兴趣.
- 需要软的,富含蛋白质的食物对老龄化人口的消化不良.
- 豆蛋白分离物 (SPI) 作为牛奶蛋白的潜在替代品.
研究的目的:
- 调查基于SPI的乳制品的物理化学和纹理特性.
- 将基于SPI的奶油与基于牛奶蛋白的奶油进行比较.
- 开发适合老年人吞困难的配方.
主要方法:
- 使用SPI在不同蛋白质度 (8.9%13.9%) 的乳酪类软食品的配方.
- 物理化学性质的分析,包括持水能力和蛋白质聚合.
- 对纹理和质性质的评估,包括凝强度和粘度.
- 评估采用国际消化不良症饮食标准化倡议 (IDDSI) 6级标准.
主要成果:
- 基于SPI的奶油与基于牛奶蛋白的奶油相比,具有较低的水容量和较松散的结构.
- 较高的SPI度 (13.9%) 导致凝强度,粘度,质地和产品稳定性增加.
- 基于SPI的奶油提供了更容易传播的口感,适合老年人.
- 所有配方都符合IDDSI 6级标准 (软和咬伤大小).
结论:
- SPI可以有效地用于开发蛋白质丰富的软食品,用于患有失消的老年人.
- 配方需要优化,以匹配基于牛奶蛋白质的对应物在某些属性上.
- 开发的甜与IDDSI标准保持一致,提供了一个可行的植物性选择.
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