摘要
该文通过质构仪、电子舌、电子鼻、核磁等手段研究黄原胶、魔芋胶的添加对云片糕营养成分、理化特性、质构特性的影响。结果表明,与高脂组相比,加胶组脂肪含量和热量减少,晚期糖基化终末产物含量显著降低(P<0.05)。感官鉴定结果显示,加胶组在感官特征上优于低脂组,接近高脂组。电子舌结果显示,加胶组均使云片糕酸味显著降低(P<0.05),涩味显著升高(P<0.05);电子鼻结果显示,黄原胶组总气味优于高脂组、低脂组和魔芋胶组;经储存后,加胶组风味均变化缓慢。核磁共振发现加胶组的深层结合水显著高于高脂组(P<0.05)。扫描电镜结果表明,高脂组和低脂组云片糕内部疏松多孔,而加胶组内部结构细密紧致。脂肪替代物的添加缓解了由脂肪添加量降低而导致的云片糕硬度的降低,并使其质构特性在保存过程中更加稳定。以上结果均表明,黄原胶和魔芋胶加入后可显著降低云片糕的脂肪含量,且能模拟其口感,改善风味,具有工业化应用的潜力。
A texture analyzer,electronic tongue,electronic nose,and nuclear magnetic resonance(NMR)were employed to investigate the effects of addition of xanthan gum or konjac gum as the substitute of fat on the nutrient composition and the physicochemical and textural properties of cloud cake.The results showed that the addition of xanthan gum or konjac gum decreased the calorie and fat content and reduced the advanced gly⁃cation end products(P<0.05).The fat substitute(xanthan gum/konjac gum)groups showed better sensory characteristics than the low⁃fat group and comparable sensory characteristics to the high⁃fat group.The testing of electronic tongue showed that the addition of xanthan gum or konjac gum reduced the sourness(P<0.05)but increased the astringency(P<0.05)of the product.The testing of electronic nose indicated that the xan⁃than gum group outperformed the high⁃fat group,the low⁃fat group,and the konjac gum group in the total odor value.After storage,the products in the fat substitute groups showed slowly changed flavor.NMR results indi⁃cated that the strongly bound water in fat substitute groups had higher content than that in the high⁃fat group(P<0.05).Scanning electron microscopy showed that the products in the high⁃fat group and low⁃fat group were loose and porous,while those in the fat substitute groups had a fine and compact internal structure.The addi⁃tion of fat substitutes reduced(P<0.05)the hardness reduction caused by the decrease in fat content and kept the textural properties stable during storage.The results suggest that the addition of xanthan gum or konjac gum can significantly reduce the fat content and improve the texture and flavor of cloud cake,which has the potential for industrial application.
作者
刘孟林
李茜
王文悦
朱寒剑
朱晓青
肖俊锋
樊鑫
李雷兵
周梦舟
穆杨
LIU Menglin;LI Xi;WANG Wenyue;ZHU Hanjian;ZHU Xiaoqing;XIAO Junfeng;FAN Xin;LI Leibin;ZHOU Mengzhou;MU Yang(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,Hubei,China;Yichang Hunanwell Pharmaceutical Co.,Ltd.,Yichang 443005,Hubei,China;Angel Biotechnology Co.,Ltd.,Yichang 443000,Hubei,China)
出处
《食品研究与开发》
CAS
2024年第13期10-17,共8页
Food Research and Development
基金
国家重点研发计划项目(2016YFD0400701-05)。
作者简介
刘孟林(1996-),女(汉),硕士研究生,研究方向:发酵工程;通信作者:穆杨(1988-),女(汉),实验师,博士,研究方向:食品发酵。
