减少盐的替代品对小的口服加工特征的影响
Qian Wang1, Ying Li1, Sailimuhan Asimi1
1School of Public Health, Xinjiang Medical University, 567 Shangdebei Road, Urumqi 830017, China.
Foods (Basel, Switzerland)
|March 14, 2026
概括
低的小nang (LCHN) 与普通小nang (CHN) 相比,表现出更短的吞时间. 口腔加工特征,如的数量和频率不受减少的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 感官科学 感官科学
背景情况:
- 减少盐分对于健康饮食至关重要.
- 之前的研究开发了使用特定成分的低小nang (LCHN).
- 减少对口腔处理和消费者体验的影响需要研究.
研究的目的:
- 为了评估低小nang (LCHN) 与普通小nang (CHN) 的口服加工特性.
- 为了分析参数的差异,肉囊水分,以及口期间的唾液动态.
主要方法:
- 12名志愿者参与了这项研究.
- 对CHN和LCHN,在五个口阶段 (0-100%) 采集了样.
- 测量包括参数,玻尿酸水分,唾液添加和流量.
主要成果:
- 与CHN相比,LCHN的吞时间显著缩短 (p < 0.05).
- 在LCHN和CHN之间,在次数 (Nc),频率 (Fc),玻尿酸水分或唾液流速方面没有发现显著差异.
- 随着口,肉囊水分增加,而唾液添加和流量在两组都显著下降 (p < 0.05).
结论:
- 菜中的减少主要影响吞时间,而不是基本的机制.
- 这些发现支持开发可口的低烤制品.
- 了解口服加工是成功重制加工食品的关键.
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