摘要
主要研究脂肪替代品——蔗糖聚酯替代蛋糕中的黄油对蛋糕营养价值和感官可接受性的影响。通过营养和感官分析对蔗糖聚酯蛋糕进行了可行性评价。营养成分分析结果显示,蛋糕脂肪含量和热量分别降低了61.1%和466kJ/100g;电子舌和电子鼻感官仪器分析结果显示,两种蛋糕在气味和口味上不存在显著的差异性;感官评定表明,两种蛋糕的感官品质很相近,且在弹韧性上,蔗糖聚酯蛋糕(16.81±1.75),明显优于普通蛋糕(14.96±2.07)(p<0.05)。在感官可接受性上,人们更倾向于蔗糖聚酯蛋糕。蔗糖聚酯是一种可接受的脂肪替代品。
The butter in the cake was substituted with olestra,a new type of fat replacer,then the effect of olestra on the nutrition composition and sensory acceptability of cake were studied.Olestra cake was evaluated by nutrient and sensory analysis.Analysis of nutrient contents revealed fat reduction in olestra cake compared to control cake was 61.1%,energy was lowered by 466kJ/100g compared with the control cake.Analysis of instrument indicated there was no significant difference between the flavor and odor of two cakes.Analysis of sensory evaluation revealed the mean scores for color,appearance,flavor,cell size,total score of two cakes were similar.The mean score for elasticity of olestra cake（16.81±1.75） was significantly higher than control cake（14.96±2.07）（p〈0.05）.Olestra adversely affected overall acceptability.Olestra was a good source of fat replacer.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第18期315-317,321,共4页
Science and Technology of Food Industry
基金
北京市科学技术研究院创新工程
关键词
脂肪替代品
蔗糖聚酯
电子舌
电子鼻
感官评定
fat replacer
olestra
electronic tongue
electronic nose
sensory evaluation
作者简介
豆玉静（1987-），女，在读研究生，研究方向：粮食、油脂及植物蛋白工程。
通讯联系人
