湿度含量对surimi凝的物理化学特性和吞功能的影响
Lixiang Zhu1, Lijun Zha2, Haozhe Yi1
1Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
这项研究通过调整水分含量,提高吞安全性和减少残留物,优化了surimi凝对食障碍的治疗. 研究结果为患有吞困难的个体提供了饮食管理信息.
科学领域:
- 食品科学 食品科学 食品科学
- 生物医学工程 生物医学工程
- 营养科学 营养科学
背景情况:
- 缺食症对安全有效的饮食管理构成重大挑战.
- 质地修改的食物,如surimi凝,对于吞障碍的人来说至关重要.
研究的目的:
- 为了研究不同含水量对surimi凝性质的影响.
- 评估不同水分水平的surimi凝的吞安全性和有效性.
主要方法:
- 使用了国际消化不良症饮食标准化倡议 (IDDSI) 的评估.
- 在体外使用剑桥喉模拟用于吞分析.
- 进行了学和微观结构分析,以表征凝的特性.
主要成果:
- 所有的苏里米凝配方都符合IDDSI 6级标准.
- 增加的水分含量降低了凝的硬度,粘度和粘度.
- 较高的水分水平与较短的口腔传输时间和较少的喉残留物相关.
结论:
- 含水量是优化Surimi凝的关键因素.
- 调整湿度会影响物理化学性质,提高吞安全性.
- 这项研究为开发改进的纹理修饰食品,用于治疗失消症提供了基础.
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