乳清蛋白和赤藓糖醇组合对未经回火、不添加糖的高蛋白白巧克力的物理和质量特性的影响

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-06-06 DOI:10.1016/j.idairyj.2024.106007
M. Nastaj , B.G. Sołowiej , K. Terpiłowski , W. Kucia , I.B. Tomasevic , J. Podkościelna
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引用次数: 0

摘要

本研究旨在评估赤藓糖醇和乳清蛋白分离物(WPI)对未回火、高蛋白(12/16/20/24%(重量比)蛋白质)白巧克力物理特性的影响。根据色坐标、前进和后退接触角、表观表面自由能和粗糙度分析了表面特性。此外,还测定了流变和机械特性、熔化特性和水活性。WPI 添加量越大,样品的疏水性越强,并显示出平滑效果。乳清蛋白添加量越高,机械特性、抗熔性和保质期就越好;但色泽参数略受影响。共聚焦显微镜可观察到,WPI 浓度较高的样品产生了连续、更密集的三维固体网络,显示了其微观结构的变化。这两种化合物都具有抗发泡效果,因此可以省略回火过程,降低生产成本,提高白巧克力的营养质量。
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Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition

This study aimed to assess impact erythritol and whey protein isolate (WPI) impact on the physical characteristics of untempered, high-protein (12/16/20/24% (w/w) of protein) white chocolates without the saccharose addition. Surfacial properties were analysed from colour coordinates, advancing and receding contact angles, apparent surface free energy and roughness. Rheological and mechanical properties, melting characteristics and water activity were also determined. Larger WPI additions facilitated greater hydrophobicity in the samples and demonstrated a smoothing effect. The mechanical characteristics, resistance to melting and shelf life were enhanced by the higher whey protein addition; however, the colour parameters were slightly affected. The samples with the higher WPI concentrations produced a continuous, more densely packed and three-dimensional solid network as visualized by the confocal microscopy, which showed the variations in their microstructures. Both compounds demonstrated an anti-blooming effect that allowed to skip tempering, reduce manufacturing costs and improve nutritional quality of resulting white chocolates.

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来源期刊
International Dairy Journal
International Dairy Journal 工程技术-食品科技
CiteScore
6.50
自引率
9.70%
发文量
200
审稿时长
49 days
期刊介绍: The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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