缩发酵大米牛奶配方的开发,用于患有食障碍的人:多种体外模拟方法的观点
Zexue Lin1, Lingling Ma1, Bowen Li2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070 China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715 China.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
这项研究开发了缩发酵大米牛奶,用于食障碍患者. 最佳的加厚剂含量提高了吞安全性和感觉性质,减少残留物并防止窒息.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物医学工程 生物医学工程
- 类风病学 类风病学 类风病学
背景情况:
- 缺食症需要加厚的液体,但主食的选择有限.
- 发酵的米牛奶为开发这种食品提供了潜在的基础.
- 了解质和吞性质对于产品开发至关重要.
研究的目的:
- 开发和优化加厚发酵大米牛奶,以便在患有食不适症的人群中安全吞.
- 为了研究水解和加厚剂含量对质和吞特性的影响.
- 评估开发的产品的感觉和安全方面.
主要方法:
- 实验室模拟包括风湿学研究和剑桥喉评估.
- 优化氨基酶含量,水解时间和加厚剂度.
- 计算机模拟分析吞动态 (速度,剪切率,粘度).
主要成果:
- 水解降低粘度和产量压力,减少吞残留物.
- 加厚剂增加了粘度和凝聚力,形成了一个纠网络.
- 最佳的0.40%加厚剂含量改善了感官得分和模拟的吞安全性,防止窒息和喷.
结论:
- 加厚的发酵大米牛奶可以优化,使得食障碍患者可以安全地吞.
- 通过水解和加厚的风学修饰是改善纹理和安全性的关键.
- 开发的产品显示出作为安全和美味的主食替代品的潜力.
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