拉布丁贮藏过程中的理化及感官变化。
Physico-chemical and sensory changes during the storage of lal peda.
机构信息
Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
出版信息
J Food Sci Technol. 2014 Jun;51(6):1173-8. doi: 10.1007/s13197-012-0613-3. Epub 2012 Jan 19.
Lal peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. It is a nutritive, palatable and a very good source of energy. In order to commercially manufacture and market lal peda, studies on its shelf-life were considered to be very important. Lal peda samples were packed in paper boxes and stored at two different temperatures i.e. 4 and 37 °C and physico-chemical and sensory changes were monitored during storage period. There was a continuous loss of moisture during storage and rate of loss of moisture was higher at 37 °C. FFA and HMF contents in lal peda increased during storage and these changes were found to be temperature sensitive. Changes in textural properties of lal peda in terms of hardness, springiness, cohesiveness, chewiness and gumminess were also studied. Lal peda samples stored at 4 and 37 °C were acceptable up to 31 days and 9 days, respectively on the basis of textural and sensory attributes.
拉普达是印度东部，特别是北方邦的一种受欢迎的热脱水传统奶制品。它是通过混合克瓦斯和糖，然后进行热干燥制成的，直到出现特有的红棕色。它是一种有营养、美味的能量来源。为了商业化生产和销售拉普达，研究其保质期非常重要。拉普达样品用纸盒包装，分别在 4°C 和 37°C 下储存，并在储存期间监测物理化学和感官变化。在储存过程中，水分不断流失，在 37°C 时水分流失速度更高。拉普达中的游离脂肪酸和 5-羟甲基糠醛含量在储存过程中增加，这些变化对温度敏感。还研究了拉普达在硬度、弹性、内聚性、咀嚼性和粘性方面的质地特性变化。根据质地和感官属性，在 4°C 和 37°C 下储存的拉普达样品分别可接受 31 天和 9 天。
Zotero 插件