合物对透测试,感官评估和牛奶布丁协同效应的影响
Hong-Ting Victor Lin1,2, Jenn-Shou Tsai1, Hsiao-Hui Liao1
1Department of Food Science, National Taiwan Ocean University, Keelung 20231, Taiwan.
Polymers
|February 13, 2025
概括
格兰和特定的粉含量增强了牛奶布丁的质地,并减少了协同作用. 对于质地和可接受性的最佳配方包括凝,改性性玉米粉和糖.
科学领域:
- 食品科学与技术 食品科学与技术
- 水合聚合物的功能性是水合聚合物.
- 乳制品的配方 乳制品的配方
背景情况:
- 牛奶布丁是很受欢迎的乳制品甜点.
- 质地和保质期 (合成) 是关键的质量属性.
- 合物和粉是常用的稳定剂.
研究的目的:
- 调查类化合物,改性性玉米粉和糖糖对牛奶布丁性质的影响.
- 为了确定最佳的成分水平,以改善纹理,感官可接受性和减少协同作用.
- 为了比较不同类化合物在防止协同发生的有效性.
主要方法:
- 牛奶布丁配备了不同水平的多糖化物 (κ,ι-carrageenan,凝膠膠,凝膠,亞加),糖糖和修改的玉米粉.
- 物理性质的评估:凝强度,破裂点,破裂力,刚性.
- 在冷藏储存14天的时间内,使用 hedonic 测试和 syneresis 测量进行感官评估.
主要成果:
- 在储存期间,所有配方中的协同发生增加.
- 阿加和k-carrageenan显著影响了凝的刚性和强度.
- 与商业产品相比,兰和i-carrageenan表现出优异的协同控制.
- 改性玉米粉度增加 (1-5%) 降低了凝强度和刚性.
- 低改性性玉米粉 (1%) 降低了协同作用.
- 糖增强了凝强度和破裂力,使用特定的合物.
- 格兰改善了整体的感官可接受性.
结论:
- 配料的选择显著影响牛奶布丁的质量属性.
- 在0.3%的格兰中,加上1%的改性性玉米粉和5%的糖糖,产生了最可接受的牛奶布丁,并减少了协同作用.
- 体类型和度对于控制纹理和稳定性至关重要.
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