拉卜内:零售市场分析和部分产品特征。

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-10-29 DOI:10.3390/foods13213461
Raman K Bhaskaracharya, Fatima Saeed Rashed Alnuaimi, Shaikha Rashed Juma Aldarmaki, Abeena Abdulazeez, Mutamed Ayyash
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引用次数: 0

摘要

拉卜内是一种广受欢迎的发酵乳制品,如今已发展成多种多样的样式,在配方中加入了多种添加剂,其来源遍布全球。这促使拉布奈成为一种具有不同质地和流变特性的复杂产品。由于缺乏有关阿联酋(UAE)市场上的拉卜内产品及其特征的科学文献,因此促成了这项研究。研究人员对阿联酋市场上的拉卜内标签、配方、营养和价格变化进行了详细分析。接受调查的拉姆酒产品分为无包装产品、跨国公司(MNC)产品、中小企业(SME)产品和特殊产品。这些产品的生产工艺各不相同,如采用酸±酶凝法,发酵后进行热处理或不进行热处理,并含有各种稳定剂、乳化剂、防腐剂和加工助剂。有趣的是,全国数控和中小型企业的拉卜讷中含有添加剂的比例几乎相等,分别为64.7%和67%。所有原产地名称的马槟榔都经过后热处理,而中小型企业的马槟榔只有7%经过后热处理。有机马槟榔和非牛乳制成的马槟榔尚未广泛供应。研究的第二部分是对一些精选的包装拉姆酒进行理化特性分析,这些拉姆酒按脂肪含量分为高脂(17%-18%)、全脂(7.1%-8%)和低脂(3.5%-4.5%)。与全脂马铃薯泥相比,高脂马铃薯泥的复合粘度、复合模量、硬度、粘合力、弦度和断裂性明显更高,其次是低脂马铃薯泥,尤其是在含有果胶的情况下。与各自的对照组相比,添加了树胶(和淀粉)的全脂马槟榔和添加了树胶的高脂马槟榔的复合模量明显较低。这项研究突出显示了现有的各种商业阴唇产品,以及它们在配方、制造和成分上的差异,并提供了材料与其理化特性之间的具体关系。
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Labneh: A Retail Market Analysis and Selected Product Characterization.

Labneh is a popular fermented dairy product, which contemporarily has diversified into a varied range of styles, formulated with the inclusion of multiple additives, and is sourced across the globe. This has driven labneh's emergence as a complex product with varying textural and rheological characteristics. The lack of scientific literature about labneh products available in the United Arab Emirates (UAE) market and their characterization has prompted this study. A detailed UAE market analysis of labneh for label, formulation, nutrition, and price variability was conducted. Surveyed labneh products were categorized as unpackaged, multinational company (MNC), small and medium enterprise (SME), and specialty products. They differed in manufacturing, such as acid ± enzyme coagulation with/without post-fermentation heat treatment, and contained various stabilizers, emulsifiers, preservatives, and processing aids. Interestingly, almost equal proportions, 64.7% and 67%, of MNC and SME labneh contained additives, respectively. All MNC labneh were post-heat-treated, in contrast to only 7% of SME labneh. Organic labneh and non-bovine milk-based labneh are not yet widely available. The second part of the study involved the physicochemical characterization of a select number of packaged labneh that were categorized in accordance with fat content as high-fat (17-18%), full-fat (7.1-8%), and lite-fat (3.5-4.5%). High-fat labneh showed a significantly higher complex viscosity, complex modulus, hardness, adhesiveness, stringiness, and fracturability, followed by lite-fat labneh compared to full-fat labneh, especially when it contained pectin. Full-fat labneh with added gums (and starch) and high-fat labneh with gums showed a significantly lower complex modulus compared to their respective control labneh. This study highlights the variety of commercial labneh products available and differences in their formulation, manufacturing, and composition, and provides specific dependencies of materials with their physicochemical characteristics.

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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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