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发酵糊的开发及其特点与传统发酵糊 (terasi) 的比较
Reggie Surya1, Felicia Tedjakusuma2, Kantiya Petsong3
1Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia.
Foods (Basel, Switzerland)
|October 29, 2025
概括
发酵蛋糕提供了一个可持续的蛋白质替代品,其蛋白质含量与蛋糕相当,但安全性和稳定性更强. 消费者发现,用蛋糕制作的粉也同样可以接受.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的蛋白质来源 可持续的蛋白质来源
- 发酵技术的发酵技术
背景情况:
- 对可持续蛋白质来源的日益增长的需求推动了对食用昆虫的兴趣.
- 发酵可以增强新型食品成分的营养和感官质量.
- 传统的糊可以作为开发基于昆虫的发酵产品的模型.
研究的目的:
- 使用双相发酵过程开发发酵的蛋糕糊.
- 为了评估球糊的生理化学,营养,微生物和感官特性.
- 为了评估消费者接受粉在粉应用中的粉.
主要方法:
- 用于生产和糊的双相发酵协议.
- 物理化学性质的分析 (例如,近距离组成,胰岛素水平).
- 微生物学分析和感官评估,包括消费者接受测试.
主要成果:
- 板面料表现出与面料相比,具有相似的蛋白质,碳水化合物含量更高,脂肪含量更低.
- 板糊表现出增强的稳定性和安全性,具有显著较低的胰岛素水平 (2.37 ppm vs 50.51 ppm).
- 感官分析显示了不同的个人资料,但消费者喜欢粉是统计学上相同的.
结论:
- 发酵糊是一种安全,稳定和营养上有利的替代蛋白质成分.
- 板糊具有独特的感官特征,但在应用中对消费者来说是非常可接受的.
- 这项研究支持昆虫发酵对于新型食品开发的可行性.
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