植物性奶酪替代品可以从营养和感官上取代我们饮食中的奶酪吗?
Andreja Čanžek Majhenič1, Alenka Levart2, Janez Salobir2
1University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Chair of Dairy Science, Groblje 3, SI-1230 Domžale, Slovenia.
Foods (Basel, Switzerland)
|March 13, 2025
概括
与乳酪相比,植物性奶酪替代品的营养差异很大,蛋白质和含量要低得多,盐分更高. 虽然感官质量是可以接受的,但需要进一步的研究.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 消费产品分析 消费产品分析
背景情况:
- 全球植物乳制品替代品市场正在迅速扩大.
- 消费者对无乳制品选择的需求在全球范围内不断增加.
- 评估这些产品的营养和感官特征至关重要.
研究的目的:
- 评估斯洛文尼亚市场上可用的植物性奶酪替代品的营养成分和感官属性.
- 将这些植物性替代品与传统的半硬乳酪进行比较.
主要方法:
- 进行化学分析以确定营养含量 (蛋白质,,脂肪酸,盐).
- 进行了感官评估,以评估味道,质地,气味和外观.
- 数据与半硬乳酪的已确定的营养值进行了比较.
主要成果:
- 基于植物的替代品含有比乳酪少得多的蛋白质 (中位数低200倍) 和 (中位数低40倍).
- 产品的盐含量更高 (中位数增加了58%),脂肪酸概况不太好 (和度更高,单和多不和度更低).
- 感官分析显示了纹理,味道,气味和颜色的缺陷,尽管整体质量被认为是可以接受的.
结论:
- 与乳制品奶酪相比,植物性奶酪替代品的营养差异很大.
- 虽然目前在感官上是可以接受的,但需要改进以匹配乳制品对应物.
- 进一步的研究对于弥合知识差距和提高产品质量至关重要.
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