使用聚醇作为替代溶解物用于香片的透脱水
Leandro L Macedo1, Cintia S Araújo2, Jacqueline R S Rodrigues3
1Federal University of Espírito Santo, Postgraduate Program in Food Science and Technology, Alto Universitário, s/n, Guararema, 29500-000 Alegre, ES, Brazil.
Anais da Academia Brasileira de Ciencias
|October 31, 2025
概括
红醇是香片的透性脱水的有前途的聚醇,为糖提供了更健康的替代品. 这种方法有效地减少水分含量,改变颜色,同时保持质量.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 透脱水 (OD) 是一种用于从食品中去除水的预处理方法.
- 聚醇是糖醇,可以在食品加工中用作透剂.
- 糖是一种常见的透剂,但其高血糖指数使其在某些应用中不那么理想.
研究的目的:
- 为了评估不同聚合物的有效性 (马尔蒂,克西,红) 与糖相比,作为香片的奥斯摩斯剂.
- 为了分析大质量转移动力学和透脱水香片的质量参数.
- 为了确定香OD最有效的聚醇.
主要方法:
- 香切片在30°C的糖糖,马尔蒂托尔,利托尔和红醇二元溶液中进行了透脱水,时间不同.
- 质量转移动力学是使用佩雷格模型建模的.
- 评估了质量属性,包括水分含量,水活动,颜色和纹理.
主要成果:
- 透脱水减少了水分含量,水活性,亮度和黄色度,同时增加了颜色强度.
- 多聚合物没有显著影响固体的增强或收缩,而糖糖是唯一增加硬度的剂.
- 与其他聚合物相比,红醇导致更高的亮度和黄色,颜色变化较少.
结论:
- 红醇是最有效的聚醇对香片的透性脱水,显示潜力作为糖替代品.
- 使用红醇的奥斯摩脱水香片提供了一个更健康的选择,具有较低的血糖和胰岛素指数.
- 佩雷格模型准确地描述了透脱水过程中的质量转移动力学.
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