{"title":"Application of PGA in Low-Fat Semi-Solid Compound Seasoning","authors":"照悦 杨","doi":"10.12677/hjfns.2023.122014","DOIUrl":null,"url":null,"abstract":"This paper mainly studied the effect of PGA addition on the viscosity, stability, taste and structure of low fat semi-solid compound seasoning. The single factor experiment was adopted to conduct sensory evaluation on the product, and the optimum adding amount of PGA in the low-fat semi-solid composite seasoning was found to be 0.3%. Then the orthogonal experiment showed that the","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Hans Journal of Food and Nutrition Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12677/hjfns.2023.122014","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
This paper mainly studied the effect of PGA addition on the viscosity, stability, taste and structure of low fat semi-solid compound seasoning. The single factor experiment was adopted to conduct sensory evaluation on the product, and the optimum adding amount of PGA in the low-fat semi-solid composite seasoning was found to be 0.3%. Then the orthogonal experiment showed that the
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