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Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins 玉米粉、螺旋藻粉和水牛酸奶对无麸质松饼质量特性影响的研究
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-27 DOI: 10.1177/10820132241248486
Fundagül Erem
This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF), Spirulina powder (SP), and buffalo yogurt (BY) levels as the factors in the Box-Behnken experimental design. The color values, total soluble polyphenol content (TPC), radical scavenging activity (RSA), specific volume, moisture content, and baking loss results were evaluated as the response variables in the design. The buckwheat flour in the control sample was substituted with CF and SP. Cow yogurt was used in the control muffin instead of milk and was substituted with BY at different levels in other samples. Among the response variables, TPC and RSA values were selected for the optimization studies. Decreasing the CF and SP levels in the formulations resulted in observing higher TPC and RSA values. Three optimal formulations were obtained by response surface methodology. Both cow and buffalo yogurt did not change the properties of the muffins adversely compared to milk. Increasing the SP content made the muffins firmer and caused a decrease in the L*, a*, b*, and browning index values of the muffins. However, sensory scores of SP-containing muffins were also satisfactory.
本研究旨在通过盒-贝肯实验设计,以玉米粉(CF)、螺旋藻粉(SP)和水牛酸奶(BY)含量为因子,研究以荞麦粉为基础配制的无麸质松饼的特性。色值、总可溶性多酚含量(TPC)、自由基清除活性(RSA)、比容、水分含量和烘焙损失结果作为设计的响应变量进行评估。对照样品中的荞麦粉用 CF 和 SP 代替。在对照松饼中使用牛酸奶代替牛奶,在其他样品中使用不同含量的 BY 代替牛奶。在响应变量中,选择了 TPC 和 RSA 值进行优化研究。降低配方中的 CF 和 SP 含量可观察到更高的 TPC 和 RSA 值。通过响应面法获得了三种最佳配方。与牛奶相比,奶牛和水牛酸奶并没有对松饼的特性产生不利影响。增加 SP 的含量会使松饼更松软,并降低松饼的 L*、a*、b* 和褐变指数值。不过,含 SP 的松饼的感官评分也令人满意。
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引用次数: 0
Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation 青蒿粉作为面包配方中的一种新型配料对面团流变学和质量特性的影响
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-23 DOI: 10.1177/10820132241248483
Sibel Bölek, Feyza Tosya, Feriha Göksu
Tarragon has a great potential to be a healthy functional food ingredient thanks to its rich antioxidant, phenolic compounds, and nutrient content. The possibility of enriching bread with tarragon was investigated. For this aim, tarragon powder was used at the rates of 0, 2, 4 and 6% instead of wheat flour. In this study, the effects of substitution on the rheological properties of bread dough and color, total phenolic content, antioxidant activity, texture, sensory, and Fourier transform infrared (FT-IR) analysis of bread samples were performed. The composition of tarragon powder showed significant protein (23.16%), crude fiber (7.4%), antioxidant (48.22 ± 0.11%), and total phenolic content (511.66 ± 1.56 mg GAE/100 g). Bread samples with increased fiber and protein content were obtained by adding tarragon powder to the bread formulation. The major differences in the FT-IR absorbance spectra for the bread samples were not observed. Additionally, tarragon powder significantly increased the antioxidative properties of breads ( p < 0.05). Adding up to 4% tarragon powder to the bread formulation increased the sensory scores of the breads.
龙蒿具有丰富的抗氧化剂、酚类化合物和营养成分,因此很有可能成为一种健康的功能性食品配料。我们研究了在面包中添加龙蒿的可能性。为此,用 0、2、4 和 6% 的龙蒿粉代替了小麦粉。在这项研究中,进行了替代物对面包面团流变特性的影响以及面包样品的颜色、总酚含量、抗氧化活性、质地、感官和傅立叶变换红外(FT-IR)分析。结果表明,龙蒿粉的蛋白质含量(23.16%)、粗纤维含量(7.4%)、抗氧化剂含量(48.22 ± 0.11%)和总酚含量(511.66 ± 1.56 mg GAE/100 g)均有显著提高。在面包配方中添加龙蒿粉后,面包样品的纤维和蛋白质含量增加。在面包样品的傅立叶变换红外吸收光谱中未观察到重大差异。此外,龙蒿粉还显著提高了面包的抗氧化性(p < 0.05)。在面包配方中添加 4% 的龙蒿粉可提高面包的感官评分。
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引用次数: 0
An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut (Cocos nucifera var. aurantiaca) water compared to minimal and thermal processing 超声波处理和微过滤处理对大王椰子(Cocos nucifera var.
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-22 DOI: 10.1177/10820132241248480
Ranahansi Rangadharee Bandara, Thirani Sasmini, Dilani Thilanka Hewa Pathirana, Chandi Yalegama, Melani Arachchige, Maathumai Sivaji
The study aimed to investigate the effect of thermal and non-thermal processing on the physicochemical, microbial, and sensory characteristics of king coconut water. King coconut water samples were subjected to ultrasonication (50 kHz, 30 min at 35 °C), microfiltration (0.5 µm), and thermal treatments (at 90 °C for 10 min) with sodium metabisulfite (0.1 g/L) except the fresh sample (control). Samples were tested for physiochemical, microbial, and sensory parameters. Storage studies were conducted at 4 °C for 28 days. pH, titratable acidity, and total sugar of all treated samples were within the Sri Lankan Standard (SLS) limit (4.6–5.5, 0.07–0.1%, 4.1–6.5%, respectively) during the 28 days of storage. Sodium metabisulfite addition was significant in lowering the browning index. Antioxidant and phenolic contents of microfiltered and ultrasonicated samples varied between 49%–65% and 2.5−2.8 GAE mg/100 mL, respectively, during 4 weeks of storage, which was significantly higher compared to the heat-treated samples. Sensory evaluation scored the lowest attribute values for thermally treated samples. Microbial analyses indicated that microfiltered and ultrasonicated king coconut water remained safe for consumption for up to 4 weeks. Ultrasound and microfiltration, with the integration of sodium metabisulfite, were identified as effective methods for processing king coconut water while preserving its wholesome properties.
本研究旨在探讨热加工和非热加工对大王椰子水的物理化学、微生物和感官特性的影响。除新鲜样品(对照组)外,对椰子王水样品进行了超声波处理(50 kHz,35 ℃下 30 分钟)、微滤(0.5 µm)和焦亚硫酸钠(0.1 g/L)热处理(90 ℃下 10 分钟)。对样品进行了理化、微生物和感官参数测试。所有处理过的样品的 pH 值、可滴定酸度和总糖在 28 天的贮藏期间均符合斯里兰卡标准(SLS)(分别为 4.6-5.5、0.07-0.1%、4.1-6.5%)。添加焦亚硫酸钠可显著降低褐变指数。贮藏 4 周期间,微过滤和超声波处理样品的抗氧化剂和酚含量分别在 49%-65% 和 2.5-2.8 GAE mg/100 mL 之间,与热处理样品相比明显较高。热处理样品的感官评价属性值最低。微生物分析表明,经微过滤和超声波处理的椰子王水在 4 周内仍可安全饮用。超声波和微过滤以及焦亚硫酸钠被认为是加工大王椰子水并保持其健康特性的有效方法。
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引用次数: 0
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper. 用于热风干燥青椒质量评估的电预处理和传统预处理比较研究
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-01 Epub Date: 2023-01-12 DOI: 10.1177/10820132221132903
Nihal Turkmen Erol, Bige Incedayi, Ferda Sari, Omer Utku Copur

In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 °C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57-2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25-722.55 µg/g DM. The bioaccessibility of TP after in-vitro digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.

本研究调查了预处理(热水焯、微波焯和欧姆加热)对在 60、70 和 80 °C 下干燥的青椒的干燥动力学和质量特性的影响。根据实验数据拟合了四个数学模型,发现对所有样品来说对数模型都是最好的。只有经过欧姆加热预处理的辣椒的再水化能力高于未经处理的辣椒。干辣椒的总多酚(TP)含量和抗氧化能力(AC)分别为 3.21-5.08 毫克没食子酸当量(GAE)/克干物质(DM)和 1037.57-2407.40 毫摩尔 AAE/100 克 DM。干燥样品中的抗坏血酸(AA)含量范围为 187.25-722.55 µg/g DM。经体外消化后,可溶性总磷酸盐的生物利用率为 79.44% 至 97.73%。与新鲜样品相比,所有样品中叶绿素 a 和叶绿素 b 的损失都很高,但对照样品的损失最大。
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引用次数: 0
Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro. 骆驼奶作为传统功能食品对食源性病原体的体内和体外潜在抗菌活性。
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-01 Epub Date: 2023-01-08 DOI: 10.1177/10820132221146322
Amro Abdelazez, Sherif Melak, Heba Abdelmotaal, Garsa Alshehry, Huda Al-Jumayi, Eman Algarni, Xiang-Chen Meng

Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which all have antimicrobial activity against foodborne pathogens. The study aims to investigate the potential antimicrobial activity of raw camel milk against foodborne pathogens in both in vitro agar well diffusion and infected mice, especially Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium and Escherichia coli, particularly in societies that rely on consuming camel milk in its raw form. A total of eighty C57BL/6 mice were divided into ten groups and gavaged with or without camel milk for two consecutive weeks. A blood plasma analysis and serum insulin levels were measured. Histological investigations of the liver, pancreas, kidney, spleen, lung and testicles were also performed. In both in vivo and in vitro studies when compared to other pathogenic bacteria, E. coli was the most affected by raw camel milk, with a significant clear zone of 2.9 ± 0.13 cm in vitro and in all measured parameters in vivo (p < 0.05). As a result, we advocated for further research to improve camel breeding, raise milk yield and extend its reproductive capability as one of the most important farm animals.

食源性病原体是导致全球死亡的主要原因。因此,迫切需要以功能性食品为重点的战略来解决这一问题。因此,骆驼奶是最重要的传统功能食品之一,因为它含有多种生物活性成分,对食源性病原体具有抗菌活性。本研究旨在调查生骆驼奶在体外琼脂井扩散和感染小鼠中对食源性病原体,尤其是李斯特菌、金黄色葡萄球菌、伤寒沙门氏菌和大肠杆菌的潜在抗菌活性,特别是在依赖食用生骆驼奶的社会中。研究人员将八十只 C57BL/6 小鼠分成十组,连续两周灌胃骆驼奶或不灌胃骆驼奶。对血浆分析和血清胰岛素水平进行了测量。此外,还对小鼠的肝、胰、肾、脾、肺和睾丸进行了组织学检查。在体内和体外研究中,与其他致病菌相比,生骆驼奶对大肠杆菌的影响最大,在体外和体内的所有测量参数中,大肠杆菌的明显清除区为 2.9 ± 0.13 厘米(p
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引用次数: 0
Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat. 开发新型热处理腊肠:低能耗、增强生物活性、减少肉和脂肪含量。
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-01 Epub Date: 2023-01-02 DOI: 10.1177/10820132221147079
Cemhan Doğan

The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of P. ostreatus could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, P. ostreatus added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.

在肉类加工产品中使用牡蛎来降低热量和提高生物活性的做法越来越普遍。在这项研究中,采用 D- 优化混合物设计,根据蛋白质、抗氧化剂、总酚含量、粘稠度、能量、脂肪、ΔE、硬度和胶味值等参数,开发了一种含有牡丹皮的新型香肠。结果表明,在香肠生产中可使用 20% 以上的奥氏藻类。此外,优化后的香肠脂肪含量(33.05%)和肉含量(18.6%)较低,因此热量值(19.03%)也较低。此外,在香肠配方中添加奥氏梭菌减少了动物原料的使用,提高了香肠的生物活性,而且不会导致氨基酸谱发生显著变化。
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引用次数: 0
Bacteriophages as an alternative for biological control of biofilm-forming Salmonella enterica. 噬菌体作为生物防治形成生物膜的肠炎沙门氏菌的一种替代方法。
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-01 Epub Date: 2022-12-18 DOI: 10.1177/10820132221144341
Emanuele Serro Pottker, Laura Beatriz Rodrigues, Karen Apellanis Borges, Suyene Oltramari de Souza, Thales Quedi Furian, Carlos Tadeu Pippi Salle, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento

Salmonellosis is one of the most common foodborne diseases worldwide. Surface adherence and biofilm formation are among the main strategies evolved by Salmonella to survive under harsh conditions and are risk factors for its spread through the food chain. Owing to the increase in antimicrobial resistance, there is a growing need to develop other methods to control foodborne pathogens, and bacteriophages have been suggested as a potential alternative for this purpose. The aim of this study was to evaluate bacteriophages as a biological control of Salmonella enterica serotypes to inhibit and remove bacterial biofilms. A total of 12 S. enterica isolates were selected for this study, all of which were biofilm producers. Seven bacteriophages were tested, individually and in a cocktail, for their host range and efficiency of plating (EOP). The phage cocktail was evaluated for its antibiofilm effect against the Salmonella biofilms. Phages UPF_BP1, UPF_BP2, UPF_BP3, UPF_BP6, and 10:2 possessed a broad lytic spectrum and could infect all S. enterica strains. Phages 10:2, UPF_BP6, and UPF_BP3 had high EOP in 10, 9, and 9 out of the 12 S. enterica strains, respectively. The cocktail was able to infect all S. enterica strains and had a high EOP in 10 out of 12 S. enterica isolates, presenting a broader host range than any of the tested single phages. A wide variation of inhibition among strains was observed, ranging from 14.72% to 88.53%. Multidrug-resistant and strong biofilm producer strains showed high biofilm inhibition levels by phage cocktail. Our findings demonstrate the ability of the cocktail to prevent biofilm formation and remove formed biofilms of Salmonella. These results indicate that the phage cocktail is a promising candidate to be used as an alternative for the control of Salmonella biofilms through surface conditioning.

沙门氏菌病是全球最常见的食源性疾病之一。表面粘附和生物膜形成是沙门氏菌在恶劣条件下生存的主要策略之一,也是沙门氏菌通过食物链传播的风险因素。由于抗菌药耐药性的增加,人们越来越需要开发其他方法来控制食源性病原体,而噬菌体被认为是一种潜在的替代方法。本研究的目的是评估噬菌体作为肠炎沙门氏菌血清型的一种生物防治手段对细菌生物膜的抑制和清除作用。本研究共选择了 12 种肠炎沙门氏菌分离物,它们都是生物膜生产者。研究人员对七种噬菌体进行了单独和混合测试,以确定它们的宿主范围和镀层效率(EOP)。鸡尾酒噬菌体对沙门氏菌生物膜的抗生物膜效果进行了评估。噬菌体 UPF_BP1、UPF_BP2、UPF_BP3、UPF_BP6 和 10:2 具有广泛的杀菌谱,可感染所有肠炎沙门氏菌菌株。噬菌体 10:2、UPF_BP6 和 UPF_BP3 在 12 株肠炎球菌中分别有 10 株、9 株和 9 株具有较高的 EOP。鸡尾酒噬菌体能够感染所有的肠道病毒菌株,对 12 株肠道病毒分离株中的 10 株具有较高的 EOP,比任何单一噬菌体的宿主范围都更广。不同菌株的抑制率差异很大,从 14.72% 到 88.53%。耐多药菌株和强生物膜产生菌株对鸡尾酒噬菌体的生物膜抑制水平很高。我们的研究结果表明,鸡尾酒噬菌体能够阻止沙门氏菌生物膜的形成并清除已形成的生物膜。这些结果表明,鸡尾酒噬菌体很有希望成为通过表面调节控制沙门氏菌生物膜的替代品。
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引用次数: 0
Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita). 关于藜麦生物膜覆盖的虹鳟鱼片保质期的研究,藜麦生物膜中富含不同的精油(Nigella sativa 和 Mentha piperita)。
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-01 Epub Date: 2022-12-15 DOI: 10.1177/10820132221145973
Kübra Güler, Telat Yanık, Gonca Alak

Having no adverse effects on the consumer's health, causing zero or minimal damage to the environment, and maintaining the nutritional quality of the product are too important criteria for food packaging materials. Edible biofilm packaging techniques are successful to meet many of these features. To strengthen this claim, rainbow trout (Oncorhynchus mykiss) fillets were coated with an edible film solution (obtained from quinoa starch), which attracted a lot of attention in terms of nutritional value. The prepared biofilm solutions were applied in four different groups (control, quinoa, quinoa + black seed oil, and quinoa + mint oil) and stored in refrigerator conditions (4 ± 1 °C) for 15 days. Microbiological (total aerobic mesophilic bacteria, psychrophilic bacteria, Pseudomonas, lactic acid bacteria, and Enterobacteriaceae) and chemical analyses (TBARS, TVB-N, pH) were performed on certain days of storage. At the end of the study, it was stated that coating fish fillets with edible quinoa, which was enriched by black cumin and mint essential oils, had positive chemical and microbiological results. The highest value for pH was 7.03 ± 0.09 obtained in the control group. It was found that black seed oil has antimicrobial specifications via slowing the microorganism development and prolongs the storage time. The TVB-N value was below the consumable limit value (25 mg/100 g) in the treatment groups and the TBARS value was lowest (1.62 ± 0.21 μmolMA/kg) in the black seed oil group. Consequently, it is suggested that black seed oil may be used on trout fillets to prolong storage time.

对消费者的健康没有不利影响、对环境的破坏为零或最小、保持产品的营养质量,这些都是食品包装材料的重要标准。可食用生物膜包装技术成功地满足了上述诸多要求。为了加强这种说法,虹鳟鱼(Oncorhynchus mykiss)鱼片被涂上了一种可食用薄膜溶液(由藜麦淀粉制成),该溶液在营养价值方面引起了广泛关注。制备的生物膜溶液分为四组(对照组、藜麦组、藜麦+黑籽油组和藜麦+薄荷油组),并在冰箱条件下(4 ± 1 °C)保存 15 天。在储存的特定天数进行微生物(需氧中嗜菌总数、嗜心菌、假单胞菌、乳酸菌和肠杆菌科)和化学分析(TBARS、TVB-N、pH 值)。研究结果表明,用富含黑孜然和薄荷精油的可食用藜麦包裹鱼片在化学和微生物方面都有积极的效果。对照组的 pH 值最高,为 7.03 ± 0.09。研究发现,黑籽油具有抗菌功能,能减缓微生物的发展并延长储存时间。处理组的 TVB-N 值低于食用限值(25 mg/100g),黑籽油组的 TBARS 值最低(1.62 ± 0.21 μmolMA/kg)。因此,建议将黑籽油用于鳟鱼片,以延长贮藏时间。
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引用次数: 0
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis. 利用多反应分析法评估罐装变量对罐装豇豆(Vigna unguiculata l. Walp)矿物质成分的影响。
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-01 Epub Date: 2023-01-02 DOI: 10.1177/10820132221146593
Wagna Piler Carvalho Dos Santos, Rita Maria Weste Nano, Fábio Santos de Oliveira, Lucas Costa Maia, Katia Elizabeth de Souza Miranda, Iasmin Araújo Lobão Campos

This study aims to investigate the effects of canning variables (cooking time, storage time, volume of vinegar, salt and sugar) on the mineral composition of canned cowpea (Vigna unguiculata (L.) Walp) and which conditions provide optimised preservation of the mineral content of the grains. Different formulations of canned cowpeas were produced following two levels factorial experimental design using five variables. A set of 11 different formulations were evaluated using the desirability function with essential minerals (Ca, Cu, Fe, Mn, Mg, P and Zn) as the response. The optimal multi-response conditions for higher mineral retention were: 360 days of storage at 30 ± 5 °C (ST2), 30 ml of vinegar, 9.0 g of NaCl, 18 min of cooking time, and 9.0 g, 19.5 g or 30 g of sugar (the effect of the sugar content at the evaluated range was not significant at 95% confidence level).

本研究旨在调查罐装变量(烹饪时间、储存时间、醋、盐和糖的用量)对罐装豇豆(Vigna unguiculata (L.) Walp)矿物质成分的影响,以及哪种条件能优化谷物矿物质含量的保存。采用五种变量的两级因子实验设计生产了不同配方的罐装豇豆。使用以必需矿物质(钙、铜、铁、锰、镁、磷和锌)为响应的理想度函数,对 11 种不同配方进行了评估。提高矿物质保留率的最佳多反应条件是在 30±5°C 下储存 360 天(ST2),醋 30 毫升,氯化钠 9.0 克,烹饪时间 18 分钟,糖 9.0 克、19.5 克或 30 克(在 95% 的置信水平下,糖含量在评估范围内的影响不显著)。
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引用次数: 0
Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference. 使用蔗糖素(三氯蔗糖)、甜菊糖甙和赤藓糖醇作为代糖的冰淇淋:感官特征和顾客偏好
IF 2.3 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2024-04-01 Epub Date: 2023-01-17 DOI: 10.1177/10820132221150534
Men Long, Yanling Wei, Shoukui Tao, Yejing Wu, JingYi Wang, Di Zhou, Huazhen Cai, Ge Zhan

Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream.

无糖食品因其低热量而越来越受欢迎。但用高强度甜味剂代替糖会对感官产生负面影响。在这项研究中,通过基于检查-全部适用(CATA)法的惩罚分析(PA)和偏最小二乘法(PLS)回归,评估了添加三氯蔗糖(Suc)、甜菊糖苷(Ste)和赤藓糖醇(Ery)作为糖替代品对冰淇淋感官特征和总体接受度的影响。向 106 名消费者展示了 12 种甜味剂的冰淇淋样品,消费者使用 15 分享乐量表回答了总体喜好问题,并回答了描述冰淇淋感官特征的 32 个属性的 CATA 问题。结果表明,混合甜味剂(60%蔗糖+20%甜味剂+20%甜味剂或 60%蔗糖+10%甜味剂+30%甜味剂)在单独使用时可表现出优势,制作出的冰淇淋与添加蔗糖(Sac)的冰淇淋相似。在冰淇淋中添加 Suc、Ste 和 Ery 几乎感觉不到甜味剂的苦味、涩味和类似化学物质的感觉。不同甜味剂的显著区别在于甜味的强度和速度。开发能使甜味迅速显现的高效甜味剂组合可为无糖冰淇淋的设计开辟新的途径。
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引用次数: 0
期刊
Food Science and Technology International
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