使用水果和蔬菜粉末对低糖原蛋白果的物理化学特性和感觉评估
Junho Yu1, Seon-Joo Park2,3, Hae-Jeung Lee1,2,3
1Department of Food Science and Biotechnology, College of Bionanotechnology, Gachon University, Seongnam-si 13120, Republic of Korea.
Foods (Basel, Switzerland)
|October 16, 2025
概括
这项研究使用水果和蔬菜粉末开发了一种低糖的原蛋白果. 8%的粉末混合物产生了最佳的感官接受,提供了健康益处和消费者吸引力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 由于健康意识的提高,原蛋白果市场正在增长.
- 传统的原蛋白果含有很高的糖和卡路里含量,对糖尿病患者或肥胖患者构成风险.
- 需要更健康的原蛋白果替代品.
研究的目的:
- 使用水果和蔬菜粉末 (果,胡卜,西红) 开发低糖的原蛋白果.
- 通过评估物理化学和感官属性来确定最佳制造条件.
- 为了增强原蛋白果产品的健康益处和消费者吸引力.
主要方法:
- 配方包括0-10%混合水果和蔬菜粉.
- 评估质地分析 (TPA),近距离组成,颜色,总黄和多含量,以及抗氧化活性.
- 感官评估使用七点的利克尔特等级来评估颜色,味道,味道,质地和整体偏好.
主要成果:
- 抗氧化能力随着水果和蔬菜粉末度的增加而增加.
- 果与8%的混合粉末获得了最高的整体偏好分数.
- 通过添加水果和蔬菜粉末,物理化学和感官特性得到了优化.
结论:
- 成功开发了一种具有增强抗氧化特性的低糖原蛋白果.
- 8%的混合水果和蔬菜粉末配方显示出消费者接受的巨大潜力.
- 这一创新为体糖果市场提供了一个更健康,更有吸引力的替代品.
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