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制备,表征和应用一种基于栗子粉的新型大面包作为面包中的脂肪替代品

Zihan Ma¹, Xiujun Lin¹, Fangfang Liu¹

¹College of Food Science, Northeast Agricultural University, Harbin, 150030, China.

International journal of biological macromolecules

|September 9, 2025

概括

一种新的栗子粉 (CS) bigel被开发为更健康的固体脂肪替代品. 优化的20%的CS水凝比格尔显示出出色的稳定性,并成功地用于面包生产,保持产品质量.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学

背景情况:

固体脂肪,通常含有高和脂肪,在食品中广泛使用,但与健康问题有关.
开发模仿固体脂肪功能的更健康的替代品对于食品再配方至关重要.

研究的目的:

创建和表征一种新的自组装比格尔从栗子粉 (CS) 水凝和γ-oryzanol/β-sitosterol (γ-ORY/β-SIT) 凝.
评估比格尔作为食品应用中固体脂肪的更健康替代品的潜力,特别是面包.

主要方法:

通过改变CS水凝与γ-ORY/β-SIT油凝的比率来制造大面包.
比格尔结构的特征,机械性能,热稳定性和油容量.
在面包配方中应用优化的大面包作为黄油替代品,并评估面包质量 (质地,感觉特性).

主要成果:

比格尔保持了半固体结构,并且在测试的水凝比率 (10% - 50%) 中没有表现出相位分离.
使用20%的水凝比率的比格尔表现出最佳的性能:99.35%的油容量,优越的冷解稳定性和最高的化温度 (58.12°C).
用20%的水凝取代面包中的50%的黄油并没有显著改变面包的外观或特性,感官得分为8.27.

结论:

一种基于栗子粉的新型比格尔成功开发,显示出出色的凝特性和稳定性.
科索沃大显示出作为食品中传统固体脂肪的更健康替代品的巨大潜力.
这项研究为在食品系统中利用CS大提供了基础,提供了更健康的脂肪选择.

关键词:

比格尔·比格尔 (Bigel Bigel) 是一个名为比格尔的小男孩.栗子粉是一种粉.脂肪的替代品脂肪的替代品

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