发酵的小瓜aquafaba的发泡性质和嗅觉特征以及其在素食巧克力mousse中的应用
Lea Mehren1, Lena Elliger1, Hanna May1
1Institute of Nutritional and Food Sciences, Molecular Food Technology, Faculty of Agricultural, Nutritional and Engineering Sciences, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115, Bonn, Germany.
Current research in food science
|February 25, 2025
概括
用可食用的发酵aquafaba (小水) 改善了它的风味和发泡特性,使其成为更好的纯素蛋白替代品,比如巧克力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 可持续的食品技术 可持续的食品技术
背景情况:
- 阿克瓦法巴 (Aquafaba) 是一种脉冲液,是一种纯素蛋白的替代品.
- 它的使用受到一项法律的限制.
研究的目的:
- 通过发酵来改善aquafaba的风味和发泡特性.
- 为了评估发酵的aquafaba作为巧克力mousse中的纯素卵子替代品.
主要方法:
- 用两个可食用的基菌素发酵aquafaba.
- 分析泡特性和感官分析.
- 巧克力的制备和消费者接受性测试.
主要成果:
- 发酵的水果植物显示了减少的水果植物.
结论:
- 发酵显著提高了aquafaba的感觉特征和发泡能力.
- 发酵的aquafaba是改善素食食品的有希望的成分.
- 这项研究确立了发酵作为一种有价值的方法,用于改善水草的质量.
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