果果粉对酸奶质地特征,微观结构,挥发性概况和感官接受度的影响
Dimitra Dimitrellou1, Thomas Moschakis2, Panagiotis Kandylis1
1Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.
Foods (Basel, Switzerland)
|July 29, 2025
概括
将5%的Granny Smith果肉添加到酸奶中可以改善质地,风味和稳定性. 这一水平平衡了增强特征和高消费者接受度,使酸奶产品更有乳液,更稳定.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 果物加工 果物加工
背景情况:
- 酸奶是一种流行的发酵乳制品. 添加水果是一种常见的方法来增强酸奶的感官属性和营养价值.
- 奶奶史密斯果肉提供独特的风味和功能性质,可以在乳制品应用中发挥作用.
研究的目的:
- 为了研究不同度的奶奶史密斯果肉 (5-15%w/w) 对酸奶关键特性的影响.
- 确定最佳的果肉质水平,以提高酸奶质量和消费者接受度.
主要方法:
- 有不同果肉质水平的酸奶生产.
- 进行了颜色,纹理,微观结构,气味和感官分析.
- 使用共聚焦激光扫描显微镜来检查微观结构.
主要成果:
- 果果汁减少了酸奶的亮度 (L*),增加了红色 (a*) 和黄色 (b*).
- 观察到更好的一致性和减少的协同作用,表明增强了纹理和稳定性.
- 酸奶的芳香特征得到了更高的含量.
- 微观结构分析显示,在较低的纸水平上有更密集的网络,在较高的水平上有相隔.
结论:
- 5%的果果粉添加剂提供了改善的风味和质感的平衡,同时保持了高的整体可接受性.
- 奶奶史密斯果肉可以有效地用于提高酸奶质量,最佳水平对所需结果至关重要.
更多相关视频
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
12.5K
08:38Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
24.6K
相关概念视频
Moisture Content and Bulking of Aggregate
207
The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
207
Fruit Development, Structure, and Function
23.0K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
23.0K
Porosity in Cement Paste
228
The porosity of concrete is a measure of the void spaces within its structure. These spaces impact its strength and durability significantly. When water and cement interact, a chemical reaction called hydration creates a semi-solid paste. This paste includes combined water, making up approximately 23% of the cement's dry mass, and gel water, which fills minuscule voids known as gel pores, accounting for about 28% of the cement gel volume.
The balance of water to cement in the mix is...
The balance of water to cement in the mix is...
228
Porosity and Absorption of Aggregate
407
Aggregates contain pores of varying sizes; while some are completely enclosed within the particles, others open onto the surface, allowing water to penetrate. The porosity of aggregates is a major factor contributing to the overall porosity of concrete, given that aggregates constitute about three-quarters of concrete's volume.
When all pores in an aggregate are filled with water, the aggregate is considered saturated and surface-dry. If left in dry air, water will evaporate until the...
When all pores in an aggregate are filled with water, the aggregate is considered saturated and surface-dry. If left in dry air, water will evaporate until the...
407
Factors Affecting Workability
120
The workability of concrete is a critical characteristic that influences the ease of mixing, handling, and finishing the concrete. It is affected by several factors including water content, aggregate properties, and admixtures like air entrainment. Water plays a fundamental role as it lubricates the concrete mix, facilitating easier movement and placement. However, the water requirement varies depending on the texture and shape of aggregates. Finer particles and angular, rough-textured...
120
