从法巴豆和麦中制造的类似tempeh产品中的感觉和挥发性化合物概况
Laura Alejandra Fernandez Castaneda1, Shania Saini2, Oskar Laaksonen2
1Department of Molecular Sciences BioCenter, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.
Current research in food science
|April 14, 2025
概括
用Lactiplantibacillus plantarum浸泡法巴豆和麦,并用Rhizopus microsporus发酵,改善了类似于米的产品. 这一过程减少了异味,增强了味道和质地,增加了消费者接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 感官分析 感官分析
背景情况:
- 豆豆 (Vicia faba L.) 和全谷物麦 (Avena sativa L.) 是北欧可持续的作物,富含蛋白质和纤维.
- 感官限制阻碍了这些成分的更广泛的食品应用.
- 类似豆的产品为利用这些成分提供了潜在的途径.
研究的目的:
- 为了克服法巴豆和全谷物麦成分的感官限制.
- 使用Lactiplantibacillus plantarum和Rhizopus microsporus生产类似于天的产品.
- 评估预处理对感官和物理化学属性的影响.
主要方法:
- 用L. plantarum和R. microsporus对法巴豆和麦进行固体发酵.
- 使用头空间固相微提取 (HS-SPME) 和气色谱-质谱 (GC-MS) 分析挥发性有机化合物.
- 感官分析,纹理分析,湿度测量和享乐测试.
主要成果:
- 65种挥发性有机化合物的识别和半量化.
- L. plantarum浸泡减少了豆类的味道;增加了酸和.
- 浸泡增强了酸性,乌玛米,性和质地;麦的加入导致了变化.
- 享乐测试显示,人们更喜欢法巴豆和麦米混合物.
结论:
- 浸泡L. plantarum和发酵R. microsporus有效地改善了法巴豆和麦培类产品的感觉属性.
- 预处理对发酵产品的挥发性和质感有很大的影响.
- 开发的豆类产品表现出更好的消费者接受度,特别是法巴豆和麦混合物.
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