关于塔塔里麦面条的风味表征,苦味感知量化和减轻措施的研究
Xianhui Chang1,2, Fuli Li1, Congcong Xue1
1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Food chemistry: X
|March 6, 2025
概括
地麦面,富含有益的生物黄素,可以使其更有味道. 添加甜味剂和乌玛米剂显著降低了它们固有的苦味,提高了消费者接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 营养科学 营养科学
背景情况:
- 地麦主食是受欢迎的管理高血糖症,由于生物黄类药物抑制粉消化.
- 地麦的生物黄素固有的苦味会对口感和消费者接受产生负面影响.
- 减少苦味对于提高地麦产品的销售能力至关重要.
研究的目的:
- 为了分析塔塔利亚麦面条的风味特征.
- 通过使用心理物理技术,研究方法来降低塔塔利亚麦面条的苦味.
- 为了提高消费者对塔塔里亚白麦主食的接受度.
主要方法:
- 塔塔利亚麦面条的风味分析.
- 心理物理技术来量化苦.
- 研究乌玛米剂和甜味剂对苦味值的影响.
- 建立一个功能性关系,在rutin含量和苦味之间.
主要成果:
- 塔塔利亚麦面条风味的苦味值被确定为0.078 mg/mL.
- 在 rutin 含量和苦味之间发现了一个功能关系 (y = 3.735ln(x) + 8.9622,R2 = 0.9858),与韦伯-费赫纳定律保持一致.
- 乌玛米剂和甜味剂都增加了苦味值,组合将其提高到0.239 mg/mL.
结论:
- 地麦面条的苦味可以通过添加乌玛米剂和甜味剂来有效地掩盖.
- 结合甜味剂和乌玛米剂,显著提高了消费者对谷麦苦味的耐受性.
- 这些发现提供了一种策略,以提高塔塔利亚麦主食的口感和消费者接受度.
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