优化和表征一种新型油脂泡,使用基于绵羊尾状氨酸,甘单氨酸和单氨酸的混合结构剂
Maryam Abdollahi1, Sayed Amir Hossein Goli1, Nafiseh Soltanizadeh1
1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156 83111 Isfahan, Iran.
这项研究优化了低脂肪食品的油脂泡配方,使用羊尾脂 (STS) 和乳化剂. 最好的配方实现了高油结合性和稳定性,为更健康的食品产品创造了一个有前途的系统.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学是一种材料科学.
- 类风病学 类风病学 类风病学
背景情况:
- 开发低脂肪食物替代品对于公共健康至关重要.
- 像油泡这样的空气化系统为结构低脂肪产品提供了潜在的解决方案.
- 优化油脂泡需要了解脂质结构剂和乳化剂的相互作用.
研究的目的:
- 为了优化低脂肪食品应用的油泡配方.
- 为了评估羊尾 (STS),糖醇单酸 (GMS) 和酸单酸 (SMS) 对脂泡特性的影响.
- 描述优化的油泡的物理和结构属性.
主要方法:
- 利用最佳的混合物设计,系统地改变STS,GMS和SMS度.
- 评估了关键性能指标,包括油结合能力,硬度,超越和泡稳定性.
- 采用了诸如rheological测量和显微镜等技术来分析oleogel和oleofoam结构.
主要成果:
- 最佳配方含有27重%的STS和8重%的GMS/SMS,产生>93.4%的油结合能力和中间硬度.
- 优化的油泡在40天内表现出高超值 (56.7-92.4%) 和异常稳定性 (>97%).
- 微观结构分析显示,在基于STS-GMS的油泡中,均的小气泡 (30.42微米),在50°C时保持稳定.
结论:
- 基于STS,GMS和SMS的优化油脂泡配方显示出创造稳定,低脂肪食品的巨大潜力.
- 该研究提供了一个强大的方法来制定具有理想的纹理和稳定性质的空气化脂质系统.
- 开发的油泡系统在适度加热下是稳定的,并且在加入空气时不会影响氧化稳定性.
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