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降低菜脂肪的策略及其对物理化学性质的影响
Cecilia Abirached1, María Noel Acuña1,2, Tatiana Carreras1,2
1Food Chemistry Area, Food Science and Technology Department, Chemistry School, Universidad de la República, 2124 General Flores Ave., Montevideo 11800, Uruguay.
Foods (Basel, Switzerland)
|September 13, 2025
概括
研究人员开发了一种含油量低于30%的低脂,其性能与商业低脂版本相似. 使用高油性向日油和抗氧化剂的15%油配方显示出更健康的菜替代品的希望.
科学领域:
- 食品科学 食品科学 食品科学
- 乳液技术 乳液技术
- 营养科学 营养科学
背景情况:
- 五月是一种高脂肪,热量密集的食物乳液,通常含有70-80%的脂质.
- 消费者对减少脂肪,更健康的替代品的需求越来越大,而不是传统的菜.
- 商业低脂肪菜配方经常平衡脂肪含量与理想的物理化学性质.
研究的目的:
- 为了开发一个低脂肪的菜,油含量<30%.
- 为了达到与商业低脂肪梅相提并论的物理化学特性.
- 为了评估油类型,度和抗氧化剂对梅花质量的影响.
主要方法:
- 配制的减脂五月含有不同度 (10%,15%,30%) 的甘露油和高油性向日油.
- 使用 guar gum 控制粘度 (0.75%-1.55%) 和评估配方与商业低脂肪样本 (MH) 相比.
- 评估了流动特性,风学,颜色,相位分离,粒子大小,显微镜和氧化稳定性.
主要成果:
- 低脂配方表现出与商业样品 (MH) 类似的流动行为和粘度.
- 15%的油制剂 (MHO-15%) 显示了与MH相似的颗粒大小和弱的凝结构.
- 与甘油或没有抗氧化剂的配方相比,添加抗氧化剂 (BHA/BHT) 的高油性向日油表现出更好的氧化稳定性.
结论:
- 减少脂肪的豆类可以配制低至15%的脂质含量.
- 建议使用高油性向日油和合成抗氧化剂,以提高氧化稳定性.
- 添加β-胡卜素可能是必要的,以实现在优化配方的特征黄色颜色.
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