优化质量和口感在质地修改食品:一个跨框架研究,使用甜基配方.
Wen-Yi Chang1, Yi-Chan Chiang1, Bo-Kang Liou2
1Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City, 402, Taiwan.
Food research international (Ottawa, Ont.)
|November 11, 2025
概括
质地修改食品 (TMF) 为老年人消化不良提供了一个安全的解决方案. 制定了符合IDDSI和JDD标准的配方,紫色甜选择由于文化偏好而受到高度接受.
科学领域:
- 食品科学与技术 食品科学与技术
- 老年学是一门学科.
- 营养科学 营养科学
背景情况:
- 缺食症对老年人构成重大风险,需要专门的食物解决方案.
- 质地修改食品 (TMF) 为患有吞困难的人提供了安全和方便的替代品.
- 现有的TMF往往缺乏最佳的纹理和感官吸引力,突出需要改进的配方.
研究的目的:
- 开发符合国际消化不良症饮食标准化倡议 (IDDSI) 3级和日本消化不良症饮食 (JDD) L3标准的TMF配方.
- 使用粉,合物和植物蛋白来优化TMF的物理化学特性.
- 评估感官接受度,并确定消费者对TMF的偏好.
主要方法:
- 使用粉 (甜,玉米),香和植物蛋白 (大米,大豆) 创建了TMF配方.
- 测量了包括粘度,硬度,粘性,凝聚性和Bostwick一致性在内的物理化学性质.
- 福利埃变换红外光谱法 (FTIR) 分析了网络结构和水留.
- 感官评价涉及9点享乐量表和检查所有适用的 (CATA) 测试,共67名参与者.
主要成果:
- 配方成功满足IDDSI 3级和JDD L3标准,具有特定的风湿性质.
- FTIR分析证实了增强的网络结构和TMF中改善的保留水.
- 感官评估揭示了客观纹理水平和主观感知之间的认知偏差.
- 包括紫色甜和糖粉混合蛋白质 (73XSM,73XCM) 的TMF配方获得了最高的接受度,受文化偏好的影响.
结论:
- 整合rheological分析与以消费者为中心的感官评估对于TMF发展至关重要.
- 优化的TMF可以提高食障碍患者的安全性,营养和口感.
- 文化上喜欢的成分,比如紫色的甜,可以增加TMF的接受度,扩大营养选择.
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