质量和消费者接受的豆种子作为一个蛋的替代品在布朗尼饼
Laura Vu1, Julie Kim1, Moonkyu Margaret Choi1
1Department of Nutrition, Food Science, and Packaging, San José State University, San José, CA 95192, USA.
Foods (Basel, Switzerland)
|March 13, 2025
概括
在不影响感官质量的情况下,奇亚种子可以取代布朗尼蛋中的多达50%的蛋. 更高的替代水平 (100%) 导致接受度较低,而风味和味道是消费者意见的关键因素.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 种子提供凝和结合性质,模仿蛋在制品中的功能.
- 越来越多的人对植物性和可持续的食物替代品的需求.
- 种子含量高可能会对制品的感官属性产生负面影响.
研究的目的:
- 评估消费者接受果凝作为布朗尼蛋糕中的蛋替代品.
- 在取代蛋时记录布朗尼品质和功能上的变化.
- 为了确定最佳的替代水平来维持感官满足.
主要方法:
- 布朗基是用50%和100% (w/w) 的卵子替代品使用果凝制备的.
- 对120名参与者进行了感官评估,使用五分快乐度量表.
- 评估的关键属性包括外观,颜色,质地,香味,整体意见和购买意愿.
主要成果:
- 在50%的果凝替代品和对照 (没有蛋替代品) 的棕饼之间,没有观察到感官属性的显著差异.
- 100%的果凝替代物导致大多数属性 (除了香味) 的接受率明显降低.
- 风味和味道被确定为消费者整体意见和购买意图的关键决定因素.
结论:
- 在布朗尼蛋糕中,奇亚种子是一种可行的卵子替代品,当它取代高达50%的卵子含量 (w/w) 时.
- 保持感官质量和消费者满意度是可能的,部分用果凝取代蛋.
- 需要进一步研究种子凝的整形学和与食物分子的相互作用.
相关概念视频
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