高纤维小吃条的贮存稳定性

I. Pratiwi, V. Kemsawasd, Thunnalin Winuprasith
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Total dietary fiber of the HFSB was approximately 3.7 mes higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were sta s cally significant different (p<0.05) a er storage. The total color different ( E) values of the HFSB were higher than those of the C formula due to inulin from JAP, which par cipated in the Maillard reac on. During storage, the moisture content (MC) and water ac vity (aw) of the HFSB remained more stable compared to those of the C due to the water-holding capacity of the fiber used. The aw of the C and HFSB during storage were in the range of 0.57to 0.60 and 0.53 to 0.57, respec vely. Those ranges should be stable against microbial growth. Higher storage temperature would increase the TBARS values and decrease the pH (p<0.05) of the C and HFSB due to deteriora on. In terms of shelf-life calcula on, the C and HFSB snack bar could be kept in metalized polyester at 30 oC for 11 weeks. 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引用次数: 1

摘要

背景:最近,人们对增加食品中的膳食纤维含量非常感兴趣,因为在考虑每日推荐摄入量时,膳食纤维摄入量不足。为了增加膳食纤维的摄入量,建议在精制食品中添加膳食纤维。本研究旨在以菊芋粉(JAP)和低脂椰子干(LFDC)为膳食纤维来源,开发一种高纤维小食棒(HFSB)。方法:测定其在35℃和45℃条件下贮存12周后理化特性、微生物特性和感官可接受性的变化。因此,通过Q10测试来计算产品的保质期。结果:HFSB由于加入了LFDC,其L*值(亮度)高于对照(C)。HFSB的总膳食纤维比C配方高约3.7 mes。C和HFSB的L*、a*、b*值在贮存时间上差异均有统计学意义(p<0.05)。由于日本菊粉参与美拉德反应,HFSB的总色差(E)值高于C配方。在贮藏过程中,由于所用纤维的保水能力,HFSB的含水率(MC)和水活度(aw)比C保持更稳定。贮藏期间C和HFSB的aw值分别在0.57 ~ 0.60和0.53 ~ 0.57之间。这些范围应该是稳定的,以防止微生物的生长。较高的贮藏温度会导致C和HFSB的TBARS值升高,pH值降低(p<0.05)。在保质期计算方面,C和HFSB小吃条在30℃的金属化聚酯中可以保存11周。结论:JAP和LFDC作为纤维原料具有广阔的应用前景。虽然JAP和LFDC影响了C和HFSB的理化性质和感官可接受性,但它们的保质期是相似的。因此,应进一步研究如何延长配方小吃条的保质期。
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Storage Stability of High Fiber Snack Bar
Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consump on when considering the daily recommended intake. To in- crease dietary fiber intake, dietary fiber for fied foods are recommended. This study aimed to develop a high fiber snack bar (HFSB) using a combina on of Jerusalem ar choke powder (JAP) and low-fat desiccated coconut (LFDC) as sources of dietary fiber. Methods: The changes in physicochemical and microbiological proper es, and sensory acceptability were mea- sured during storage at 35 oC and 45 oC for 12 weeks. Therefore, the shelf-life of the products was calculated by Q10 test. Results: The HFSB had a higher L* value (lightness) than control (C) due to the addi on of LFDC. Total dietary fiber of the HFSB was approximately 3.7 mes higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were sta s cally significant different (p<0.05) a er storage. The total color different ( E) values of the HFSB were higher than those of the C formula due to inulin from JAP, which par cipated in the Maillard reac on. During storage, the moisture content (MC) and water ac vity (aw) of the HFSB remained more stable compared to those of the C due to the water-holding capacity of the fiber used. The aw of the C and HFSB during storage were in the range of 0.57to 0.60 and 0.53 to 0.57, respec vely. Those ranges should be stable against microbial growth. Higher storage temperature would increase the TBARS values and decrease the pH (p<0.05) of the C and HFSB due to deteriora on. In terms of shelf-life calcula on, the C and HFSB snack bar could be kept in metalized polyester at 30 oC for 11 weeks. Conclusion: The JAP and LFDC exhibited great poten al for use as fiber ingredients. Although the JAP and LFDC influenced the physicochemical proper es and sensory acceptability, the shelf-life of both C and HFSB was com- parable. Therefore, further studies should be conducted to extend the shelf-life of the formulated snack bar.
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